Description
Grated zucchini keeps these muffins tender and moist, while a cinnamon-sugar ribbon adds warm spice in every bite. A silky vanilla glaze crowns each one with glossy sweetness.
Ingredients
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a bowl whisk together flour, granulated sugar, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon.
- In another bowl whisk oil, eggs, and 1 teaspoon vanilla extract until smooth.
- Stir wet ingredients into dry until just combined, then fold in zucchini.
- In a small bowl mix brown sugar and additional 1 teaspoon ground cinnamon.
- Spoon about 1 tablespoon of batter into each muffin cup, sprinkle a little cinnamon-sugar mixture on top, then cover with remaining batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl whisk powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract until smooth. Drizzle glaze over cooled muffins.
Notes
- Ensure grated zucchini is well drained to prevent soggy muffins
- Muffins keep well in an airtight container at room temperature for up to three days
- For variation stir in chopped nuts or raisins
- These muffins freeze well for up to one month