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Cinnamon Roll Zucchini Muffins

Satisfy your sweet tooth with these cinnamon roll zucchini muffins. Spices, tender texture, and a drizzle of icing make them irresistible.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

  • 1 cup shredded zucchini drained
  • 1/2 cup melted butter
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Cinnamon Swirl

  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon

Cream Cheese Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp cream cheese
  • 1/2 teaspoon vanilla extract
  • 2-3 tbsp milk

Instructions

  1. Preheat oven to 350°F.  Line or grease a muffin tin.

  2. Whisk together melted butter, sugar, vanilla, and egg in a bowl.

  3. Stir in the shredded zucchini.

  4. Whisk flour, baking powder, baking soda, salt, and cinnamon in another bowl.

  5. Gradually mix dry ingredients into wet ingredients until just combined.

  6. In a small bowl, mix the cinnamon swirl ingredients.

  7. Fill muffin cups halfway with batter, add a teaspoon of cinnamon swirl, then top with more batter. Swirl with a toothpick.

  8. Bake for 18-22 minutes or until a toothpick inserted comes out clean.

  9. While the muffins cool, whisk and glaze ingredients until smooth. Drizzle over cooled muffins.