Cinnamon Zucchini Muffins
Servings: 12 muffins
Calories: 279kcal
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