Spiced Zucchini Muffins with Sunflower Crunch

Name: Spiced Zucchini Muffins with Sunflower Crunch
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18 servings
Cuisine: American
Ingredients: 2.75 cups All-Purpose Flour; 1.25 tsp Baking Soda; 3 whole Eggs; 1 tsp Ground Cinnamon; 1 tsp Ground Cloves; 1 tsp Ground Coriander; 1 tsp Ground Nutmeg; 1 tsp Salt; 0.33 cup Sparkling Water; 1.5 cups Sugar; 0.67 cup Sunflower Seeds; 1 tsp Vanilla Extract; 0.33 cup Vegetable Oil; 2 cups Zucchini

Breakfast 🍳Dessert 🍰Side Dish 🥗Snack 🍿 American Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Spiced Zucchini Muffins with Sunflower Crunch are moist and tender, brimming with warm notes of cinnamon, cloves, coriander, and nutmeg. The shredded zucchini keeps them soft while sunflower seeds add a pleasant, toasty bite. Perfect for breakfast, brunch, or an afternoon snack, they pair beautifully with coffee or tea.

Prep20 mins
Cook25 mins
Serves18
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin pan and a 6-cup muffin pan.
2

In a large bowl, combine the zucchini with the boiling water and stir.
3

In another bowl, mix the flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
4

Blend the eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture, then spoon the batter into the prepared muffin pans.
5

Bake in the preheated oven for 20 to 25 minutes, or until a knife inserted into the center of a muffin comes out clean.