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Perfect Moist Cinnamon Roll Zucchini Muffins with Cream Cheese Frosting

cinnamon roll zucchini muffins - featured image
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These moist cinnamon roll zucchini muffins combine the flavors of a classic cinnamon roll with the ease of a muffin, featuring a tender crumb, a cinnamon swirl, and a tangy cream cheese frosting. Perfect for using up garden zucchini and satisfying a cinnamon roll craving without the fuss of yeast dough.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed very dry)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or ½ cup milk + 1 tablespoon lemon juice)
  • 3 tablespoons unsalted butter, melted (for cinnamon swirl)
  • ¼ cup granulated sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 4 ounces cream cheese, softened (for frosting)
  • 2 tablespoons unsalted butter, softened (for frosting)
  • 1 cup powdered sugar, sifted (for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Wash the zucchini, trim off the ends, and grate it using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel, gather the corners, and squeeze out as much liquid as possible. Set aside.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  4. In a separate medium bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth and slightly thickened.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Fold in the squeezed zucchini until evenly distributed.
  6. In a small bowl, mix together the melted butter, granulated sugar, and ground cinnamon to form a thick paste for the cinnamon swirl.
  7. Spoon about 1 tablespoon of batter into each muffin cup. Drop about ½ teaspoon of the cinnamon swirl mixture on top, then add another tablespoon of batter. Use a toothpick to gently swirl the batter and cinnamon mixture.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While muffins cool, make the frosting: Beat the softened cream cheese and butter together until smooth. Add the sifted powdered sugar and vanilla extract, and beat until combined. Add milk 1 tablespoon at a time until desired consistency is reached.
  10. Once muffins are completely cool, drizzle the cream cheese frosting over the tops. Let set for about 10 minutes before serving.

Notes

Do not overmix the batter; a few lumps are fine. Squeeze the zucchini very dry to avoid soggy muffins. Room temperature ingredients blend better. Let muffins cool completely before frosting to prevent melting. Muffins taste even better the next day. Freeze unfrosted for up to 3 months.

Nutrition

Keywords: zucchini muffins, cinnamon roll muffins, cream cheese frosting, easy breakfast, garden zucchini recipe, moist muffins

Find it online: https://chloeplate.com/perfect-moist-cinnamon-roll-zucchini-muffins-with-cream-cheese-frosting/