Zucchini Spice Muffins
Submitted by kati
Warmly spiced zucchini muffins with oats, pecans, cinnamon, ginger, and nutmeg. Dip the tops in melted butter and cinnamon sugar while still warm for a bakery-style finish that’s absolutely irresistible.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minThese muffins smell like fall even if it’s the middle of July and your garden is drowning in zucchini.
Cinnamon, ginger, and nutmeg warm the batter while oats and chopped pecans give every bite a toasty crunch. Shredded zucchini keeps the crumb incredibly moist without adding any detectable vegetable flavor.
But the real move? While they’re still warm from the oven, dip each muffin top in melted butter, then roll it through cinnamon sugar. It creates a crackly, sweet crust that makes these taste like they came from a fancy bakery.
Skip that step if you want, but once you try it, you’ll never go back.
Chef Tips
- Stir the batter just until the dry ingredients are moistened. Lumpy is good. Overmixing makes tough, dense muffins.
- Shred the zucchini on the fine holes of the grater so it disappears into the batter completely.
- The cinnamon-sugar dip works best when the muffins are fresh and hot. The butter melts into the top and the sugar sticks like glue.
Ingredients
Directions
Prepare 12 muffin cups.
In large bowl mix flour, sugar, nuts, oats, baking powder, salt and spices.
In separate bowl beat eggs with fork; stir in zucchini and oil.
Pour egg mixture all at once into flour mixture; stir just until moistened. (Batter will be lumpy)
Bake 20 minutes at 400.
Optional: Dip tops of warm muffins in 4 tablespoons melted butter, then in a mixture of 1 tablespoon cinnamon and ½ cup of sugar.
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