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Muffins hold a special place in the hearts of many, celebrated for their versatility and ease of preparation. Whether enjoyed as a quick breakfast, a delightful snack, or a sweet treat, these baked goods offer a world of flavor and texture that can be tailored to any palate. Among the myriad of muffin possibilities, zucchini sweet roll muffins stand out as a delightful twist on traditional recipes. By incorporating the humble zucchini, these muffins not only elevate the flavor profile but also add a touch of nutritional goodness that makes them a guilt-free indulgence.

Zucchini Sweet Roll Muffins

Discover the joy of baking with these Zucchini Sweet Roll Muffins! This recipe offers a unique twist on traditional muffins, integrating moist zucchini for added nutrition and flavor. Perfect for breakfast or a delightful snack, these muffins are light, fluffy, and wonderfully satisfying. With easy steps and customizable options for add-ins, you'll love creating a batch that your family will enjoy. Dive into a deliciously guilt-free treat today!
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Ingredients
  

1 medium zucchini, finely grated (about 1 cup)

1/4 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk (or milk with 1 tsp vinegar)

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup walnuts or pecans, chopped (optional)

1/2 cup raisins or dried cranberries (optional)

For the Sweet Roll Swirl:

1/4 cup brown sugar, packed

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, melted

Instructions
 

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

    Prepare the Zucchini: Grate the zucchini and set it aside. If it has excess moisture, you may want to squeeze it in a clean kitchen towel to remove some liquid.

      Mix the Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and buttermilk, blending until combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

          Combine the Mixtures: Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix—it's okay if the batter is slightly lumpy. Gently fold in the grated zucchini, nuts, and dried fruit if using.

            Prepare the Sweet Roll Swirl: In a small bowl, mix together the brown sugar and ground cinnamon. Pour the melted butter into the batter and fold until incorporated.

              Fill the Muffin Cups: Spoon the batter into the prepared muffin pan, filling each cup about two-thirds of the way full. Sprinkle the cinnamon sugar mixture evenly over the tops of the muffins.

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

                  Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                    Enjoy: Serve warm or at room temperature. These zucchini sweet roll muffins are perfect for breakfast or as a sweet snack throughout the day!

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins