Description
Enjoy these Fluffy Snickerdoodle Zucchini Muffins, a delightful blend of cinnamon-sugar and moist zucchini.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded zucchini, squeezed dry
- Cinnamon-sugar mixture for topping
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine sugar, oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the squeezed zucchini.
- Fill muffin liners about 2/3 full.
- Sprinkle cinnamon-sugar mixture on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from zucchini for best results.
- Adjust cinnamon-sugar topping to your preference.
- Store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg