These muffins are a perfect way to start the morning. They are moist and delicious, and filled with luscious cinnamon chips. If you’re not familiar with cinnamon chips, they are essentially a white chocolate chip loaded with cinnamon. Hershey’s makes Cinnamon Chips, I used Merkens mini Cinnamon Baking Chips from Gygi, and King Arthur also sells mini cinnamon chips.
One of the nicest things about summer is all the wonderful produce that’s available. I don’t have a huge garden, but every year I plant at least one zucchini plant. Of course, if you’ve ever planted zucchini you know that one plant can often supply enough zucchini for several families.
My first zucchini this year was hiding and I didn’t notice it until it was huge. We don’t like to eat zucchini when they get that big, but they’re perfect for baking. Shredded zucchini adds a wonderful moistness to quick breads and muffins, and it just makes me feel better about baking for my family when I can sneak in some veggies.
If you don’t have zucchini in your yard, pick one up at your local farmer’s market or supermarket and try baking with it. You’ll only need a small one for this recipe. And if you don’t have or can’t find cinnamon chips, chocolate chips would be a great substitution.
- 2 cups flour (I used whole wheat pastry 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)
- Turbinado sugar (sugar in the raw), optional
- Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
- In a small bowl whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon and set aside.
- 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.
- Divide batter evenly into 12 muffin cups. Sprinkle turbinado sugar on top of batter if desired.
- 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.) When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Amount Per Serving: Calories: 279 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 47mg Sodium: 228mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 4g
Zucchini Brownies, Food Finery
Chocolate Zucchini Bread, Our Best Bites
Healthier Zucchini Bread, Mountain Mama Cooks
Grandma’s Zucchini Cake Recipe, Simply Recipes
Zucchini Pineapple Bread, Brown Eyed Baker
Zucchini Cookies with Chocolate Chips and Dried Cranberries, Two Peas and Their Pod