Variation
Add 100 g of toasted walnuts or pecans for extra crunch.
Breakfast · Baking · American
Zucchini Muffins With Spiced Cinnamon Sugar
These moist zucchini muffins are packed with garden-fresh greens and warm spices, topped with a signature crunchy cinnamon sugar crust.
Prep
15 min
Cook
22 min
Difficulty
Easy
Serves
12
Preparation
Get these tasks done before you start cooking.
Prep Work
- 1
Oven and Tin
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) and line a 12-cup muffin tin with paper liners.
Tip: Using a light-colored muffin tin prevents the bottoms from browning too quickly.
- 2
Prepare Zucchini
Grate the zucchini using the fine holes of a box grater. Place in a clean kitchen towel and squeeze gently to remove excess liquid, but do not wring it completely dry.
Tip: You want some moisture left to keep the muffins soft.
How to Make Zucchini Muffins With Spiced Cinnamon Sugar
Total time: 37 min · Yields 12 servings
- 1
Whisk Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- 2
Mix Wet Ingredients
In a separate medium bowl, whisk the eggs with the granulated sugar, brown sugar, oil, and vanilla extract until the mixture is smooth and slightly pale.
- 3
Combine and Fold
Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just a few streaks of flour remain. Fold in the grated zucchini until evenly distributed throughout the thick batter.
- 4
Top and Bake
Divide the batter evenly among the 12 muffin cups. Combine the topping ingredients in a small bowl and sprinkle generously over each muffin. Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
Chef's Tips
- Do not overmix the batter once the flour is added or the muffins will become tough.
- Ensure your baking soda is fresh for the best rise.
- If using very large zucchini, remove the large seeds before grating.
What to Serve with Zucchini Muffins With Spiced Cinnamon Sugar
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve warm with a smear of salted butter.
- Pair with a sharp cheddar cheese for a sweet and savory snack.
- Enjoy alongside a cold brew coffee.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Mix in 120 g of semi-sweet chocolate chips for a sweeter treat.
Variation
Swap half the all-purpose flour for whole wheat pastry flour for added fiber.
Storage & Reheating
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Further reading
Frequently asked questions
Do I need to peel the zucchini first?
No, there is no need to peel the zucchini. The skin is thin and soft, and it adds beautiful flecks of green and extra nutrients to your zucchini muffins.
Why are my zucchini muffins soggy?
Soggy muffins usually happen if the zucchini had too much moisture. Make sure to gently squeeze the grated zucchini in a towel before adding it to the batter.
Can I use butter instead of oil?
Yes, you can use melted butter, but oil typically yields a moister, lighter crumb that stays soft longer at room temperature.
How do I store easy zucchini muffins to keep them fresh?
Keep them in an airtight container. Placing a piece of paper towel in the container can help absorb excess moisture and prevent the tops from getting sticky.
Can I make these muffins vegan?
Yes, you can substitute the eggs with flax eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water) for a vegan-friendly version.
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