AuthorNorma OlyaDifficultyBeginnerZucchini Cinnamon Chip Muffins – soft muffins filled with zucchini, cinnamon chips, and walnuts.
Preheat oven to 350F. Line 12 muffin cups with liners or spray with baking spray.
Sift together flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy. Add egg, vanilla, and sour cream; beat until well combined.
Slowly add dry ingredients, scraping down the sides of the bowl as you go. Add zucchini, cinnamon chips, and walnuts; beat until just combined.
Fill the prepared muffin tins about ¾ of the way full.
Bake for 20 - 23 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean
Let cool until cool enough to remove from the muffin tin. Let cool completely before serving.
Ingredients
Directions
Preheat oven to 350F. Line 12 muffin cups with liners or spray with baking spray.
Sift together flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy. Add egg, vanilla, and sour cream; beat until well combined.
Slowly add dry ingredients, scraping down the sides of the bowl as you go. Add zucchini, cinnamon chips, and walnuts; beat until just combined.
Fill the prepared muffin tins about ¾ of the way full.
Bake for 20 - 23 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean
Let cool until cool enough to remove from the muffin tin. Let cool completely before serving.
