Description
These zucchini bread muffins are moist and flavorful, topped with a sweet cinnamon glaze. They are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated zucchini (about 2 medium zucchini)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease generously.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the grated zucchini until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the muffins cool, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and cinnamon until smooth.
- Once the muffins are completely cool, drizzle the glaze over the tops.
Notes
- Ensure the zucchini is well-drained after grating to prevent soggy muffins.
- Do not overmix the batter; overmixing can lead to tough muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin