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    Home » Breakfast » Muffins

    Cinnamon Zucchini Muffins

    August 4, 2011 by Melissa Griffiths 61 Comments

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    Cinnamon-Zucchini-Muffin

    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.

    Cinnamon-Zucchini-Muffins-Uncooked

    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.

    Cinnamon-Zucchini-Muffins

    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.

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    4 from 1 vote

    Cinnamon Zucchini Muffins

    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Muffins
    Servings: 12 muffins
    Calories: 279kcal
    Author: Barbara Schieving

    Ingredients

    • 2 cups flour I used whole wheat pastry flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon
    • ½ cup sour cream
    • ¼ cup melted butter
    • 2 eggs
    • ½ cup sugar
    • 1 teaspoon vanilla
    • 1 cup shredded zucchini
    • 1 cup cinnamon chips or substitute chocolate chips
    • Turbinado sugar sugar in the raw, optional

    Instructions

    • 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.

    Notes

    Substitute ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

    Nutrition

    Serving: 1g | Calories: 279kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 228mg | Fiber: 1g | Sugar: 22g
    More wonderful recipes using zucchini in baking:

    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

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    Filed Under: Muffins Tagged With: Breakfast, cooking, food, recipe

    Reader Interactions

    Comments

    1. Krista

      October 19, 2012 at 4:55 pm

      Looks so yummy… Will try to surprise my family. Thank you!

      Reply
    2. Renata

      September 2, 2011 at 9:50 am

      Hi Barbara, I have just posted about the cinnamon chips and added some sprinkles. Loved them both! I linked back to you! Thanks for the great idea!

      Reply
    3. Rice Kernel

      August 22, 2011 at 6:28 pm

      We are overflowing with zucchini – this is perfect for toddler (and adult!) snacks for back-to-school. Thanks, Barbara!

      Reply
    4. Cheah

      August 13, 2011 at 7:07 pm

      I’m glad to have discovered your blog. Hop over from My Little Space. These muffins look great. Have never tried baking with zucchini, must try after looking at yours!

      Reply
    5. Shelby

      August 13, 2011 at 9:50 am

      Recipes like this always take me back to my youth. My mom used to make zucchini bread all the time and she even made a zucchini cobbler that was good enough to fool anyone into thinking it was apple!

      Reply
    6. Sue

      August 13, 2011 at 12:50 am

      Cinnamon chips sounds like the perfect addition to these muffins!

      Reply
    7. Carol

      August 9, 2011 at 6:04 am

      Oh BOY are these muffins wonderful! I made them over the weekend. I added 1 tsp. cinnamon extract (we LOVE cinnamon here) and used Greek yogurt since we were out of sour cream…oh-and I sprinkled a little raw sugar over top of each before baking to give the tops some crunch-they came out PERFECT. We absolutely love them.

      Thanks again for the fabulous recipe, Barbara,

      Carol

      Reply
    8. rebecca

      August 7, 2011 at 9:39 pm

      these look so good wish I had a few for breakfast tomorrow

      Reply
    9. Ashley @ Kitchen Meets Girl

      August 7, 2011 at 10:59 am

      Just stumbled on your site today–love it! And these zucchini muffins look terrific. My husband claims he doesn’t like zucchini, but I have a feeling he’d never know the difference in these. 🙂

      Reply
      • Barbara

        August 7, 2011 at 12:53 pm

        Thanks!! Please feel free to stop by often. I’m sure you could get away with not telling your hubs there’s zucchini in there, just peel it before shredding.

        Reply
    10. Megan

      August 7, 2011 at 10:04 am

      I think I need to check my pantry for cinnamon chips. I cant enter Fall without them. Plus I want to make these terrific muffins!

      Hope your having a great weekend! BTW-hows the baby? 🙂

      Reply
      • Barbara

        August 7, 2011 at 12:52 pm

        Thanks for the sweet comments – my grandson is due Sept. 19 and mom and baby are doing great.

        Reply
    11. Alison @ Ingredients, Inc

      August 7, 2011 at 8:07 am

      These look and sound fantastic! I am keeping this one for sure

      Reply
    12. Renata

      August 7, 2011 at 2:58 am

      Oh Barbara, these muffins sound so delicious, and I love the addition of cinnamon. By the way, thanks for sharing the little secret of the cinnamon chips, now I really want to try making some at home, seems feasible. Bookmarked.

      Reply
      • Barbara

        August 7, 2011 at 6:32 am

        Hi Renata – Thanks! Lorraine also suggested making cinnamon chips in this post. http://www.notquitenigella.com/2009/02/16/cinnadoodles-cookies/. I’d love to hear back if you give it a try.

        Reply
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