Kathie's Zucchini Muffins

Total Time
30mins
Prep 15 mins
Cook 15 mins

I found this recipe in Cooking Light magazine. The muffins are easy, delicious, and relatively healthy. I typically double the batch to make 24 muffins. Yum!

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Combine first 7 ingredients in large bowl (through salt); stir with whisk.
  3. Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
  4. Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
  5. Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
  6. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
  7. Bake at 400 for 15 minutes (start checking on them by 12 min).
  8. Remove from pans immediately; cool on a wire rack. Enjoy!
Most Helpful

5 5

Excellent! I didn't need to drain the zucchini, didn't make the topping, added more cinnamon & halved the sugar. These were moist & delicious (and freeze beautifully). Thanks for sharing!

5 5

DELICIOUS!!! I made a double batch this morning for breakfast and everyone really enjoyed them. I added dried cranberries (we love them) and doubled the cinnamon (we really like that too!) Will be making these again..... many times!

5 5

I used only 1/4 cup of sugar and decided to use only all purpose flour. These muffins have a great taste. But I may add more cinnamon next time. Thanks ramartin :) Made for cookbook tag game