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Cozy Snickerdoodle Zucchini Muffins

snickerdoodle zucchini muffins - featured image
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These cozy snickerdoodle zucchini muffins combine warm cinnamon spice with tender zucchini for a moist, flavorful, and freezer-friendly treat perfect for breakfasts or snacks.

Ingredients

Scale
  • 1 ½ cups grated zucchini, squeezed dry
  • 2 cups all-purpose flour (can substitute half with whole wheat flour)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg (optional)
  • ½ cup unsalted butter, melted and cooled
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt (can substitute dairy-free yogurt)
  • ¼ cup granulated sugar mixed with 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it lightly.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
  4. In a separate bowl, whisk the melted butter, brown sugar, granulated sugar, eggs, vanilla extract, and Greek yogurt until smooth and creamy.
  5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until no dry streaks remain. Do not overmix.
  6. Fold in the grated zucchini evenly, being careful not to crush the strands.
  7. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
  8. Sprinkle the cinnamon-sugar topping evenly over each muffin.
  9. Bake for 20-25 minutes, checking doneness with a toothpick which should come out clean or with a few moist crumbs.
  10. Let the muffins rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

[‘Squeeze out excess moisture from zucchini to prevent soggy muffins.’, ‘Use room temperature eggs and butter for better mixing and fluffier muffins.’, ‘Fold batter gently to avoid developing gluten and tough muffins.’, ‘Fresh spices improve flavor potency.’, ‘Cool muffins completely before freezing; reheat in microwave for 20-30 seconds or oven at 325°F for 10 minutes.’, ‘Silicone muffin cups are a good alternative to a muffin tin and easy to clean.’, ‘If oven runs hot, start checking muffins at 18 minutes to avoid overbaking.’]

Nutrition

Keywords: snickerdoodle, zucchini muffins, cinnamon muffins, freezer-friendly muffins, easy muffins, breakfast muffins, snack muffins

Find it online: https://yumbelle.com/cozy-snickerdoodle-zucchini-muffins-easy-freezer-friendly-recipe/