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5 Amazing Zucchini Bread Muffins with a Cinnamon Glaze

Zucchini Bread Muffins with a Cinnamon Glaze
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Bake moist Zucchini Bread Muffins with a sweet Cinnamon Glaze. This recipe comes from Anya, blending simple instructions with wonderful flavor.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry
  • Glaze: 1 cup powdered sugar
  • Glaze: 2 tablespoons milk
  • Glaze: 1/4 teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mix the granulated sugar and vegetable oil.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Gently fold in the squeezed, grated zucchini.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the muffins cool, whisk together the powdered sugar, milk, and cinnamon for the glaze until smooth.
  11. Drizzle the cinnamon glaze over the cooled muffins. Allow the glaze to set before serving.

Notes

  • Squeeze as much liquid as possible from the grated zucchini. This prevents soggy muffins.
  • Anya suggests using a fine grater for the best texture in the final muffin.
  • You can add 1/2 cup of chopped walnuts or pecans for extra crunch.

Nutrition

Find it online: https://savorsensations.com/zucchini-bread-muffins-cinnamon-glaze/