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Muffins have long been a beloved staple in many households, offering convenience, versatility, and flavor in every bite. From classic blueberry muffins to decadent chocolate chip varieties, these baked delights are perfect for breakfast, snacks, or even dessert. However, the world of muffins is ever-evolving, and one innovative twist that has recently captured the culinary spotlight is the incorporation of zucchini. This often-overlooked vegetable not only imparts moisture and a mild flavor but also elevates the nutritional profile of baked goods. Enter Zucchini Churro Muffins—a scrumptious blend of flavors and textures that will delight your taste buds and nourish your body.

Zucchini Churro Muffins

Discover the irresistible combination of flavors in Zucchini Churro Muffins! These delightful treats blend the familiar taste of churros with the health benefits of grated zucchini, creating a moist and flavorful muffin that's perfect for breakfast, a snack, or dessert. Easy to make, this recipe incorporates warm cinnamon, sugar, and nutritious ingredients, ensuring that you can satisfy your sweet tooth while nourishing your body. Enjoy these unique muffins at any time of day!
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Ingredients
  

For the Muffins:

1 ½ cups grated zucchini (excess moisture squeezed out)

1 cup all-purpose flour

½ cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

⅓ cup vegetable oil or melted coconut oil

1 tsp vanilla extract

For the Cinnamon Sugar Coating:

¼ cup granulated sugar

1 tsp ground cinnamon

2 tbsp melted butter (for brushing)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

    Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.

      Mix the Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until well blended and fluffy.

        Incorporate the Zucchini: Gently fold the grated zucchini into the wet mixture until combined.

          Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; some lumps are okay.

            Fill the Muffin Tin: Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Prepare Cinnamon Sugar Coating: While the muffins are baking, mix together the granulated sugar and cinnamon in a small bowl.

                  Apply the Coating: Once the muffins are done baking, allow them to cool in the tin for about 5 minutes. Then, brush each muffin with melted butter and roll them in the cinnamon sugar mixture until well coated.

                    Serve and Enjoy: Let the muffins cool slightly before serving. Enjoy these uniquely delicious Zucchini Churro Muffins with a cup of coffee or tea!

                      Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 servings