Thursday, August 18, 2011

Cinnamon Zucchini Muffins

Submitted by Julie Twitchell

These were delicious! My kids loved them until they saw it had zucchini in it. I think next time I will shred the zucchini finer and maybe they won't notice. I found this recipe at Barbara Bakes. Wow, she has some amazing recipes!

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup sour cream
1/4 cup melted butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup shredded zucchini
1 cup cinnamon chips (or substitute chocolate chips)
  Raw sugar, optional

  1. Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
  2. In a small bowl whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon and set aside.
  3. In a large bowl combine sour cream, melted butter, eggs, sugar, and vanilla; beat at medium speed of an electric mixer until well blended. Add flour mixture and stir until just combined. Add zucchini and cinnamon chips and stir until just combined.
  4. Divide batter evenly into 12 muffin cups. Sprinkle raw sugar on top of batter if desired. 
  5. Bake at 350º for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. (Also makes a great zucchini bread, I cooked mini loaves for 35 minutes.)
Printable Version

    Contributors