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Amazing Zucchini Bread Muffins: 1 Step Glaze

Zucchini Bread Muffins with a Cinnamon Glaze
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Moist and delicious zucchini bread muffins topped with a sweet cinnamon glaze. These muffins are easy to make and perfect for a snack or breakfast.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 0.25 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini, ends trimmed)
  • For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the grated zucchini.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  9. While the muffins are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and cinnamon until smooth. Add more milk, a teaspoon at a time, if needed to reach your desired drizzling consistency.
  10. Once the muffins are completely cool, drizzle the cinnamon glaze over the tops.

Notes

  • Ensure your zucchini is well-drained after grating to prevent excess moisture in the batter.
  • You can add chopped nuts like walnuts or pecans to the batter for extra crunch.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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