Servings: 12 muffins
This is the by far the best recipe for moist muffins that I’ve ever encountered—the secret ingredient is shredded zucchini. Naturally you can’t taste it in the finished product, but it truly achieves a texture unlike any I’ve ever encountered in homemade muffins. Then again, I suppose I don’t have much comparison, seeing as this is essentially the only base recipe I use when I do make muffins (which isn’t often). And as such, I urge you to give these a try and decide for yourself if they deserve a permanent spot in your baking repertoire.
Note: Substitutions for this recipe are endless! To name a few: chocolate chip and macadamia nut; banana, ground clove, and butterscotch; blueberry and apple; raspberry and peach; etc.
1½ cups flour
2½ tablespoons cocoa powder (unsweetened)
½ teaspoon baking soda
½ teaspoon baking powder
½ cup butter, softened
½ cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
¼ cup buttermilk
1 cup zucchini, peeled and shredded
1-1½ cups fresh strawberries, chopped and dried in paper towels
½-¾ cup semi-sweet chocolate chips
Preheat the oven for 350°F (175°C) and prepare a muffin pan with 12 liners. Sift together the flour, cocoa powder, baking soda and baking powder. In a separate bowl, cream together the butter and sugar; then, using an electric blender, whisk until smooth and fluffy. Whisk in the eggs and vanilla extract until thoroughly combined. Fold in the flour mixture, alternating with pouring in the buttermilk, until you achieve a smooth batter. Gently fold in the zucchini, strawberries and chocolate chips, careful not to stir too vigorously. Divide the batter between the 12 muffin cups and bake in the preheated oven for about 25 minutes, until a toothpick inserted into a muffin comes out clean.
Amanda, my best friend, was content to be today’s guinea pig!