Description
These muffins bake up light and fluffy, their crumb flecked with green zucchini and flecks of almond, releasing a warm vanilla-almond aroma. Each bite is moist yet airy, with a satisfying nutty crunch.
Ingredients
- 1 cup all-purpose flour
- 0.5 cup almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 2 large eggs
- 0.25 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup grated zucchini
- 0.25 cup sliced almonds
Instructions
- Preheat oven to 350°F or 175°C and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl beat the eggs, then whisk in vegetable oil, milk, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the grated zucchini without overmixing.
- Divide the batter evenly among the muffin cups and sprinkle sliced almonds on top of each.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- For a lighter texture, squeeze excess moisture from the grated zucchini before adding.
- You can substitute olive oil for vegetable oil if preferred.
- Muffins are best served slightly warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 3 days.