A couple weeks ago, I read Nicole’s post on Cooking After Five for Orange-Scented Olive Oil Muffins. In her post, Nicole mentions she likes to bake muffins for road trips. [Insert glass shattering] I’d never considered baking muffins for road trips, but it makes so much sense! What a wonderful idea. And great timing, too, since me and “the fam” have headed to Las Vegas for a week!
As usual, I bookmarked Nicole’s recipe…but Orange-Scented Olive Oil Muffins turned into Sweet Zucchini Cupcakes with Cream Cheese Frosting, as I had some extra zucchinis from the Farmers Market that needed to be used.
Speaking of cupcakes, ever wonder the difference between muffins and cupcakes? Well, I have. Turns out there’s actually some controversy over this topic. In short: frosting does not a cupcake make. Crazy, I know! After doing my diligent research, I found that cupcakes are considered “little cakes” while muffins are more like bread. Further, cupcakes are more of a dessert food, are lighter in weight and, generally, have lots of decorations whereas muffins are heavier, tend to contain fruits, chocolates and/or nuts and are usually not iced.
Overall, the best description I found was this: If you threw a cupcake against the wall, you would hear something of a “poof!” If you threw a muffin, you would hear a “thud!” Awesome.
Given that distinction, however, I’m pretty sure this recipe for zucchini cupcakes is actually for muffins, but I will let you take that up with Martha Stewart, as that is where I found it.
Either way, they are a super tasty sweet treat. Just be sure to eat them within a day or so because they tend to dry out and lose their muffin-y-ness any later than that.
I’ve also used this frosting for Carrot Cake and it was delish. It’s very rich and smooth.
Looking for a sweet muffin recipe that is also healthy? These Sweet Zucchini Muffins With Greek Yogurt Frosting are fluffy and moist–and the answer to adding more vegetables to your day!
- 1/3 cup coconut oil, melted and cooled (plus more for greasing pan)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 zucchini (10 ounces, 1 1/2 cups), coarsley grated
- 2 cups full-fat plain Greek yogurt
- 4 tbsp maple syrup
- 2 tsp pure vanilla extract
Preheat the oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray or line with liners.
In a large mixing bowl, combine the wet ingredients. Stir to combine.
In a separate mixing bowl, whisk together the dry ingredients.
Add the dry ingredients into the wet mixture, and stir until smooth. The batter will resemble a cake-like batter consistency.
Add the shredded zucchini, and fold into the mixture.
Divide batter into prepared tin (I use an ice cream scoop) and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool completely.
While muffins are baking, prepare the frosting. Stir together the Greek yogurt, pure maple syrup, and vanilla extract.
Once the muffins are cooled, spread the frosting over the top of the muffins.
To store, refrigerate in a glass airtight container for up to 4 days.