Bright, citrusy, and incredibly moist, these Orange-Zucchini Muffins are topped with a luscious Mango Tangerine Sugar glaze for a refreshing twist. Made with shredded zucchini and real orange zest, this recipe is perfect for breakfast, brunch, or an afternoon snack.
Yield:
12–15 muffins
Ingredients:
- ½ cup sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 2 cups unbleached self-rising flour
- 1 cup shredded zucchini (green skin included)
- Grated rind of 1 medium to large orange
- 1 cup Mango Tangerine Sugar, divided
- ½ cup water (for glaze)
Instructions:
- Preheat oven to 375°F. Line or grease 12 muffin cups.
- In a large mixing bowl, combine the self-rising flour and baking soda.
- In another bowl, beat together eggs, granulated sugar, ½ cup Mango Tangerine Sugar, vegetable oil, and vanilla.
- Fold in shredded zucchini and orange zest until evenly incorporated.
- Gradually mix in the dry ingredients until fully combined.
- Spoon batter evenly into muffin cups and bake for 25–27 minutes or until golden and a toothpick comes out clean.
- Allow muffins to cool completely before glazing.
For the Glaze:
- In a small saucepan, combine the remaining ½ cup Mango Tangerine Sugar and ½ cup water.
- Simmer on low heat until the mixture begins to thicken slightly.
- Remove from heat and let cool. Dip muffins in the glaze or drizzle over the tops.
Serving Tips:
- Top with extra orange zest for a decorative finish.
- Pair with herbal tea or fruit-infused water for a light snack.
- Store in an airtight container for up to 3 days or refrigerate for longer freshness.
Why Lesley Elizabeth?
Our Mango Tangerine Sugar<