If you’re looking for an easy but tasty way to use zucchini, give these cinnamon chip zucchini muffins a try. Cinnamon chips make these some of the tastiest muffins you will ever sink your teeth into.
Who can resist a muffin with pockets of melting cinnamon chips?
I found a bag of shredded zucchini in my freezer that I stashed last fall when we had some extra zucchini. I was darn excited because we love zucchini bread.
I made the chocolate zucchini bread earlier this week, which my kids were thrilled about. I wanted to try something new, so I started searching a few of my favorite cooking blogs.
I found this zucchini bread recipe at Real Mom Kitchen right off the bat. Have you ever tried the cinnamon chips that Hershey’s makes? They are amazingly yummy, especially if you like cinnamon like we do.
They can be hard to find, so whenever I see them on the shelves, I stock up. When I saw that this recipe calls for them, I knew I had to try it.
The original recipe is for loaves of bread, but I decided to try them as muffins instead. My whole family loved them! Even the 8 year old that was mad he couldn’t have cereal and said he would rather just not eat. Whatever.
I tweaked the recipe a bit to make it more healthy, and they were still fantastic! The cinnamon chips do tend to stick to the pan, so I highly recommend using Baker’s Joy, or parchment paper if you make loaves.
Have an overabundance of zucchini? Here are a few more recipes:
- Chocolate Chip Zucchini Bread
- Pina Colada Zucchini Bread
- Lemon Zucchini Bread
- Cherry Nut Zucchini Bread
- Coconut Chocolate Zucchini Cake
- Cream Cheese Zucchini Bread
Cinnamon Chip Zucchini Muffins
Ingredients
- 3 cups all-purpose flour
- 1 cup quick oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- ¾ cup vegetable oil
- 1 ½ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup cinnamon chips
Instructions
- Stir together dry ingredients in a small bowl. Set aside.
- Whisk eggs, oil, sugar, vanilla, and zucchini together in a large bowl. Add dry ingredients and chips and mix well.
- Fill well greased or paper lined muffin tins 2/3 full. Bake at 350° for 15-18 minutes.
- Cool in pans for about 5-10 minutes, then remove and cool on cooling racks.
Notes
- The original recipe called for 1 cup oil and 2 1/3 cups sugar. I lowered those amounts to make them a little healthier.
- Make sure you grease the muffin tins well, these babies are a little hard to get out because the cinnamon chips stick.
- If you want to make bread, it bakes at 325° for about 60 minutes. It makes 2 loaves. Line the pans with parchment paper!
Nutrition
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
I made these muffins today. I had purchased several bags of cinnamon chips and was looking for a recipe that would combine them with the zucchini I had in the fridge. I replaced the oil with 1 cup of unsweetened plain applesauce to make them healthier. They turned out absolutely delicious! Thanks for the recipe.
Glad to know they were still yummy with applesauce instead of oil. I’ll have to try that!