Enjoy these moist zucchini bread muffins topped with a sweet cinnamon glaze. This recipe is perfect for a delicious breakfast or snack.
Author:Amaya Sato
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium)
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing 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 18-22 minutes, or until a wooden skewer 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, milk, and cinnamon until smooth. Add a little more milk if needed to reach desired consistency.
Once the muffins are completely cool, drizzle the cinnamon glaze over the tops.
Notes
Ensure your zucchini is well-drained to prevent soggy muffins.
For a richer flavor, you can add 1/2 cup of chopped walnuts or pecans to the batter.
The glaze can be adjusted to your sweetness preference.