Get ready to transform the humble zucchini into a mind-blowing muffin experience that will have everyone begging for seconds! These aren't your ordinary muffins - they're a decadent fusion of moist, spiced zucchini goodness topped with a sinfully delicious white chocolate peanut butter glaze that turns a seemingly healthy snack into an irresistible dessert. Perfect for sneaking extra veggies into your diet while satisfying your sweet tooth, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated zucchini
- 1/2 cup white chocolate chips
- 1/4 cup peanut butter for glaze
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a large mixing bowl, combine white sugar and brown sugar. Add vegetable oil and eggs, whisking thoroughly until the mixture is smooth and slightly frothy.
- Gently fold the grated zucchini into the wet ingredients, ensuring it is evenly distributed throughout the mixture.
- Gradually add the dry flour mixture to the wet ingredients, stirring carefully until just combined. Be careful not to overmix the batter.
- Fold in half of the white chocolate chips into the batter, reserving some for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the remaining white chocolate chips on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, melt peanut butter and white chocolate chips together in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Once muffins are completely cool, drizzle the white chocolate peanut butter glaze over the top of each muffin.
- Allow glaze to set for 10 minutes before serving. Enjoy your zucchini muffins!
Tips
- Moisture Matters: When grating zucchini, don't squeeze out the moisture. The natural water content keeps your muffins incredibly tender and soft.
- Mixing Mastery: Be gentle when combining wet and dry ingredients. Overmixing can lead to tough, dense muffins. Stop stirring as soon as the flour disappears.
- Chocolate Chip Hack: Toss your white chocolate chips in a little flour before adding to the batter. This prevents them from sinking to the bottom of the muffins.
- Glaze Game: Let the muffins cool completely before glazing to ensure the topping sets beautifully and doesn't run off.
- Storage Secret: These muffins stay fresh in an airtight container at room temperature for 3-4 days, or you can freeze them for up to a month for a quick grab-and-go breakfast or snack.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 40mg
