Serves 24
45 min
Spiced Zucchini Olive Oil Muffins with Lemon Glaze
Recipe GLPR3da96bb57982e1
Light and moist muffins studded with toasted almonds and fresh grated zucchini, warming spices of cinnamon, ginger and nutmeg, and finished with a tangy lemon glaze. Made with olive oil for a tender crumb and naturally dairy-free.
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Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
1 3/4 cups sugar
1 cup olive oil
2 teaspoons almond extract
1 cup toasted sliced almonds
2 1/2 cups finely grated zucchini, squeezed dry
1/4 cup fresh lemon juice
1 cup confectioner's sugar
Directions
Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper liners.
In a food processor, pulse the toasted almonds until finely chopped and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg until evenly combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugar, and olive oil. Mix on medium speed for about 3 minutes until well combined and slightly thickened.
Add the almond extract to the mixer bowl and blend until fully incorporated.
Pour the flour mixture into the stand mixer bowl and fold together on low speed until just combined. Scrape down the sides of the bowl and mix for another 30 seconds.
Gently stir the chopped almonds and grated zucchini into the batter by hand until evenly distributed.
Divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be lightly golden.
Remove from the oven and let the muffins cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
While the muffins cool, prepare the glaze: In a small bowl, whisk together the lemon juice and confectioner's sugar until smooth and pourable.
Once the muffins are completely cooled, drizzle the lemon glaze over the tops of each muffin and allow it to set before serving.
