Description
Enjoy moist and flavorful zucchini bread muffins topped with a sweet cinnamon glaze. This recipe is perfect for a delicious breakfast treat or afternoon snack.
Ingredients
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- For the Cinnamon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line it with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Gently fold in the grated zucchini.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, cinnamon, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if needed to reach your desired drizzling consistency.
- Once the muffins are completely cool, drizzle the cinnamon glaze over the tops.
Notes
- Ensure your zucchini is well-drained after grating to prevent soggy muffins. You can squeeze out excess moisture using a clean kitchen towel or paper towels.
- For best results, use fresh zucchini.
- The glaze can be adjusted to your sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 300-350 calories (will vary based on exact ingredients and glaze)
- Sugar: Approximately 25-30g
- Sodium: Approximately 150-200mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 2-4g
- Unsaturated Fat: Approximately 13-16g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 40-50mg