Zucchini Donut Muffins
These Zucchini Donut Muffins are soft, tender, and coated in sweet cinnamon sugar for the perfect bite-sized treat. Baked instead of fried, they're a delicious way to use fresh garden zucchini and taste just like your favorite cinnamon sugar donut.
Equipment
- Food Processor or grater
Ingredients
For The Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup butter melted
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups finely chopped or finely shredded zucchini lightly squeezed
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly grease a mini muffin pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, melted butter, sour cream, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the finely chopped or shredded zucchini until evenly incorporated.
- Transfer the batter to a disposable piping bag (or a zip-top bag with the corner snipped off) and pipe the batter into the prepared mini muffin pan, filling each cup about ¾ full.
- Bake for 10 to 13 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 3 minutes, then carefully transfer them to a cooling rack.
- In a medium bowl, stir together the granulated sugar and cinnamon.
- While the muffins are still warm, gently toss a few at a time in the cinnamon sugar until lightly coated. Because these muffins are very tender, there's no need to coat them with butter first—the warmth of the muffins helps the cinnamon sugar stick beautifully.
- Serve warm or allow them to cool completely before storing.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes
- Pulse the zucchini in a food processor for a finer texture that blends beautifully into the batter.
- Lightly squeeze the zucchini to remove excess moisture, but don't wring it completely dry.
- Using a piping bag makes filling the mini muffin pan much quicker and less messy.
- Coat the muffins while they're still warm so the cinnamon sugar sticks well.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
Serving: 2muffinsCalories: 64kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 10mgSodium: 56mgPotassium: 22mgFiber: 0.3gSugar: 5gVitamin A: 55IUVitamin C: 1mgCalcium: 11mgIron: 0.3mg
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