Zucchini Snickerdoodle Muffins - #MuffinMonday

*dusts off the cobwebs*

Goodness. It feels like it's been so long since I've been here but I just looked and I did do Muffin Monday in June. July and August were such overwhelming months work-wise and health-wise that it feels like it has been ages since I pulled out a baking pan. The day after the last Muffin Monday I had a follow-up at my dermatologist. It should have been an appointment filled with great news. The medication worked. My issue cleared. Let's celebrate! However, my dermatologist noticed that my blood pressure was extremely high even though I felt fine. I monitored it for a couple weeks and while it lowered, it still was pretty high. One Sunday it came down to bake bagels for Bread Bakers or go to the doctor. I reluctantly chose doctor. Long story short, I'm now medicated. Bleh. I had grand plans to exercise and do this and that to help but work won't let me great. 

ANYWAY, let's talk muffins. Someone in a vanilla group I'm in mentioned some zucchini snickerdoodle bread she made and I thought - "That's it! Those will be my muffins for July." Luckily my supermarket still had zucchinis. I ate so many of them that I had to skip dinner. They are pretty delicious. They aren't terribly sweet as I didn't use all the topping in the recipe below. 

More muffins for you below! Scroll down to see and visit them all. 

Zucchini Snickerdoodle Muffins 

Yield: ~18 muffins

Ingredients

3 eggs

1 1/4 cups sugar

1 cup oil 

2 teaspoons vanilla extract

3 cups flour 

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cream of tartar

2 cups grated zucchini

Topping

1/2 cup sugar

1 teaspoon cinnamon 

1/4 teaspoon cream of tartar

Directions

Preheat oven to 350 F and line a muffin pan. I used a 12-cup standard muffin pan plus 12 mini muffins. You can get about 18 standard muffins. 

Whisk together eggs, sugar, oil, and vanilla. In another bowl whisk flour, cinnamon, baking soda, salt, cream of tartar. Add the wet ingredients to the dry ingredients and stir until just combined. The batter is THICK! Gently fold in the grated zucchini. 

In a small bowl, whisk together the ingredients for the topping.

Scoop batter into each muffin well until a bit less than half filled. I added about 2 tablespoons. Sprinkle in some of the topping. I didn't use too much here. Maybe about half a teaspoon but I definitely could use more. Top with additional batter then sprinkle with more of the topping mixture. Sprinkle as much or as little as you want. I didn't use a ton. 

Bake standard muffins for 15-20 minutes or until golden and a toothpick inserted inside comes out clean. Make sure you're not seeing melted sugar on the toothpick. 

Cool. Enjoy. 

• Carrot, Mango and Zucchini Muffins from A Day in the Life on the Farm
• Chocolate Peanut Butter Chip Muffins from Karen's Kitchen Stories
• Orange Blueberry Zucchini Muffins from Jolene's Recipe Journal
• Orange Glazed Pecan Muffins from Food Lust People Love
• Vanilla Pudding Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Snickerdoodle Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Ble

Half and Half Muffins

Half and half muffins? Say what now? I have wanted to make these muffins for MONTHS. I usually ask my friends for muffin suggestions and back in February, J said "1/2 sweet 1/2 savoury". She was half joking but it gave me an idea. I remembered I had some white baking chips and thought I'd incorporate them into a half chocolate, half vanilla muffin. A better name would be a "black and white muffin" like the cookie but when I was adding my name to this month's list, I could only remember "half and half" so half and half it is. 

There are four other fun muffins to check out this Muffin Monday. Scroll down to visit them all!

Half and Half Muffins

Ingredients

240 grams flour 

100 grams sugar 

1 tablespoon baking powder

1/8 teaspoon nutmeg

1/2 teaspoon salt

2 eggs

1 cup milk 

1/4 cup oil 

1 teaspoon vanilla

2 1/2 tablespoons cocoa powder 

1 tablespoon milk 

1/4 cup chocolate chips, heaped

1/4 cup white chips, heaped

Directions

Grease or line a muffin pan. 

Whisk flour, sugar, baking powder, nutmeg, and salt. In another bowl, whisk eggs, milk, oil, and vanilla. 

Gently fold the wet ingredients into the dry ingredients. Fold until barely combined. 

Put half of the batter in another bowl. Dissolve the cocoa powder into 1 tablespoon of milk and add to one bowl. Gently fold in. 

Fold chocolate chips into the chocolate batter and white chips into the plain batter. 

You'll need to carefully add the batter to the pans. I used two tablespoons and added a scant tablespoon of plain batter to one side and then a scant tablespoon of chocolate batter to the other side. I kept doing that until the muffin cup was a bit more than half full. It's tedious but the result is worth it. 

Add some additional chips to the tops, if you want. 

Bake. Cool. Enjoy.

• Blueberry-Topped Lemon Ricotta Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cookies and Cream Muffins from Karen's Kitchen Stories
• Half and Half Muffins from Passion Kneaded
• Nectarine Buttermilk Muffins from Food Lust People Love
• Roasted Rhubarb Muffins from A Day in the Life on the Farm
• Sourdough Banana Bread Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Hamburger Potato Buns

I'm pretty convinced that potato breads are the best breads ever. These hamburger buns did not disappoint. They are soft yet still sturdy enough for a juicy hamburger and so so delicious. They taste extra buttery even though there isn't any butter in the dough. I am already planning on making these as sliders next weekend. I rarely re-make a recipe that quickly but these are so good that they are going into the permanent rotation. 

This month the Bread Bakers are celebrating BBQ season. Scroll down to see what you're serving at your next barbecue. 

Hamburger Potato Buns

Yield: 6 buns

Ingredients

3 cups all-purpose flour

1/2 cup dried potato flakes

1/4 cup milk powder (dry milk)

2 tablespoons sugar

2 teaspoons yeast

1 /4 teaspoons salt 

4 tablespoons oil

1 cup water

Topping

Melted butter

Directions

Whisk together flour, potato flakes, milk powder, sugar, yeast and salt. Add the oil and water to make a soft dough. Knead until it forms a soft dough. The dough should not be sticky. If it is sticky, add a bit more flour. 

Place in a greased bowl, cover and place in the refrigerator overnight. You can also bulk ferment at room temperature but I prefer the flavour of a cold overnight rise. 

When the dough is ready, divide it into 6 equal pieces. Place each about 2 to 3 inches apart on a greased or lined baking pan. 

Allow to proof at room temperature until doubled and puffy. This could take an hour or so depending on the temperature of the room. 

Just before the buns are doubled, preheat the oven to 350 F. 

Bake the buns 20 to 25 mins or until they are lightly golden. 

Remove and brush with melted butter. 

Cool and devour

Notes

• Add just enough water to form a soft dough. If you're in a warm climate, hold back on some of the water. If it's cold, be prepared to add a little more water. 
• Adapted from King Arthur Baking

 

• A Day in the Life on the Farm: Texas Toast starting with Homemade English Muffin Bread
• Food Lust People Love: Cheesy Skillet Cornbread
• Karen’s Kitchen Stories: Homemade Ciabatta Garlic Bread
• Palatable Pastime: Traeger Bacon Cornbread
• A Messy Kitchen: Sweet Corn Muffins
• Sneha’s Recipe: Homemade English Muffins
• Passion Kneaded: Hamburger Potato Buns

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.