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Cinnamon Roll Zucchini Muffins: A Delicious Twist Awaits!

Cinnamon Roll Zucchini Muffins
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Cinnamon Roll Zucchini Muffins are a delightful blend of moist zucchini and sweet cinnamon flavors, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts if using.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, consider adding a cream cheese frosting on top.
  • These muffins can be stored in an airtight container for up to 3 days.
  • Feel free to substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Nutrition

Find it online: https://recipesdays.com/cinnamon-roll-zucchini-muffins-recipe/