Sunday Brunch: Zucchini Muffins
[Photographs: Robin Bellinger]
Everyone knows muffins are really cake--The Cake Bible comes right out and calls these cupcakes--but compared to last week's crumb cake, these dense and delicious zucchini muffins are practically health food. Before the tins went into the oven, I looked at the batter, chunky with a whopping two packed cups of grated zucchini, and questioned whether it could emerge with any kind of crumb. But the recipe came through--how could I doubt Rose Levy Beranbaum?
I substituted 1/3 cup sunflower seeds and 1/3 cup rolled oats for the walnuts. I'm sure the called-for walnuts would be even tastier, if your loved ones are allergy-free. If you don't like oil in sweets you might try melted butter instead.
As summer slips into fall, I would serve these with butternut squash muffins, either all on their own, or as a sweet-savory bread basket alongside a roast--perhaps pork tenderloin with arugula, endive and walnut vinaigrette.
Zucchini Muffins
-makes 14 to 16 muffins
Ingredients
1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup packed brown sugar
1/2 cup safflower or canola oil
2 cups (firmly packed) grated zucchini--use largest holes on box grater
1/2 cup raisins (optional)
Procedure
1. Preheat the oven to 350°.
2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.
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7 Comments:
haha. Alton just did an episode on muffins not being cake. muffins are made with the "muffin method" mixing wets and dries, and cakes with the "cake method" starting with creaming.
It would be interesting to try to make some muffins with the cake method (though they often use oil, not butter) and vice versa.
lemonfair at 11:14AM on 09/13/09
very good looking recipe, btw. I like the addition of cloves and ginger. Sort of a spice cake/zucchini bread cross.
lemonfair at 11:15AM on 09/13/09
@lemonfair Right on - I was just going to say that.
Plus, as someone who lacks a sweet tooth, I can honestly say I'm not a fan of cake or most overly sweetened storebought muffins. But a good, properly made homebaked muffin is a whole other story -- and it's one of my favourite treats.
piccola at 8:33PM on 09/13/09
Can't wait to make these. Love that you don't have to squeeze the excess moisture out of the zucchini muffins. My previous go-to zucchini muffin recipe called for that and I always found it so annoying.
leeber at 10:22AM on 09/14/09
I made these last night, and they're delightful! The muffins come out moist and not too sweet - it's like they're begging to be slathered with whipped cream cheese and eaten fresh out of the oven.
I think that the recipe lacks acid, though, so next time I'll add a tbsp of orange or lemon zest to see what happens...
sivadhael at 12:15PM on 09/14/09
i've been making these zucchini muffins for breakfast all summer long: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=249591
they freeze really well - in the morning when i'm leaving for work i just grab one from the freezer, put it in tupperware, and take it to work; about 3 hours later when i'm ready for breakfast it's thawed and still moist.
davidsan at 3:28PM on 09/14/09
oh, and i also do half whole wheat flour, half all-purpose.
davidsan at 3:36PM on 09/14/09