Orange Molasses Zucchini Muffins

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One of my most favorite recipes that I’ve created (Orange Molasses Zucchini Bread) is now in Muffin form! Every once in a while I’ll make a recipe and say, (totally tongue in cheek) ‘Dang Elise… you’re a genuis.’. And this…this was one of those.

Zucchini bread/muffins is a beloved favorite, but when you add the sweetness of Orange and the Flavor depth of Molasses? Game. Over. You’ll never want to make any other form of Zucchini Bread or Muffins.

And on that note… don’t forget to save this on Pinterest! You can pin this recipe through my site, or follow me on Instagram or Pinterest under @theflouredcountertop for additional cooking info, and to never miss a recipe.

Happy baking!

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Orange Molasses Zucchini Muffins

Yield: 16 Muffins

Author: The Floured Countertop

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 2 1/4 cup All-purpose Flour
• 1/ 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp salt
• 1 tsp Ground Cinnamon
• Zest from one orange
• 1/3 cup Orange Juice (about 1 medium Orange)
• 1 cup Brown Sugar
• 1/2 cup Molasses
• 1/2 cup Vegetable or Canola Oil
• 2 tsp Maple Extract
• 2 Eggs
• 2 cups Peeled, Grated Zucchini (about two medium zucchini)

Instructions

1. Preheat your oven to 425º F, then grease or put liners in two muffin tins- you will need about 16 .
2. Combine 2 1/4 cups of flour, 1/2 tsp of baking powder, 1/2 tsp of baking soda, 1 tsp of salt, 1 tsp of cinnamon, the zest from one orange, 1/3 cup of orange, 1 cup of brown sugar, 1/2 cup of oil, 1/2 cup of molasses, 2 tsp of maple extract, and 2 eggs. I recommend using the same measuring cup for the molasses and oil, measuring out the oil first and then the molasses, it will come out much easier!
3. Now peel and then grate your zucchini. If the zucchini is smaller, it will create more liquid. Wring some out if you see it pooling at the bottom of your measuring cup. Combine with the batter.
4. Fill the muffin liners about 2/3 of the way full. I found that's about two scoops from a standard-size cookie scoop.
5. Bake for 10 minutes at 425º, then at 350º for another 8-10 minutes, or until a toothpick comes out clean in the center.