Packed with heart-healthy walnuts, fiber-rich raisins, and vitamin C–filled zucchini, these zucchini poppy seed muffins are a well-balanced, delicious way to start your day with a healthy twist!
Spray the liners with cooking spray to help with muffin removal.
Using an electric mixer, beat together the cane juice, brown sugar, and butter until fluffy.
Add the applesauce, milk, yogurt, vanilla extract, and orange extract.
Beat until smooth.
In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ginger.
Carefully fold the wet ingredients into the dry ingredients.
Be cautious not to overmix.
Gently fold in the grated zucchini, raisins, walnuts, and poppy seeds.
Fill the muffin cups two-thirds full for standard muffins or fill 16 muffin cups all the way to the top for a more dome-shaped muffin.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool for 5 minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:Serve warm for a soft, fluffy texture, perfect with a cup of tea or coffee.Wine Advice:A light, slightly sweet white wine like Moscato complements these muffins' flavor without overpowering the delicate spices.