Print

Best Cinnamon Sugar Zucchini Muffins (Easy Homemade Recipe)

cinnamon sugar zucchini muffins - featured image
Print Recipe

These cinnamon sugar zucchini muffins are quick, easy, and incredibly moist with a crunchy cinnamon-sugar topping. Perfect for breakfast, snack, or dessert, they’re a crowd-pleaser that hides a vegetable inside.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 1 cup granulated sugar
  • ¼ cup brown sugar, packed (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini (from about 1 medium zucchini, unpeeled)
  • ¼ cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Grate zucchini using the large holes of a box grater to get about 1½ cups. Place in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg for about 15 seconds.
  4. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined, about 1 minute. Add eggs one at a time, whisking after each. Stir in vanilla extract.
  5. Fold the squeezed zucchini into the wet mixture using a rubber spatula until evenly distributed.
  6. Add dry ingredients to wet mixture in two additions, folding gently after each until just combined. Do not overmix; a few lumps are fine.
  7. In a small bowl, stir together ¼ cup granulated sugar and 1 tablespoon cinnamon for the topping.
  8. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  9. Brush tops of unbaked muffins with melted butter, then generously sprinkle with cinnamon-sugar mixture.
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeezing the grated zucchini is crucial to prevent soggy muffins. Don’t overmix the batter. For best results, use room temperature eggs. The muffins taste even better the next day as the cinnamon flavor deepens.

Nutrition

Keywords: cinnamon sugar zucchini muffins, easy zucchini muffins, homemade zucchini muffins, moist zucchini muffins, breakfast muffins

Find it online: https://merrymorsel.com/best-cinnamon-sugar-zucchini-muffins-easy-homemade-recipe/