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Best Moist Cinnamon Zucchini Muffins Recipe

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These incredibly moist cinnamon sugar zucchini muffins use a clever trick—no squeezing the zucchini dry—for a tender crumb and crackly cinnamon topping. Perfect for breakfast, snack, or lunchboxes, they’re quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (for batter)
  • 1 tablespoon ground cinnamon (for topping)
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (about 1 medium zucchini) grated zucchini, not squeezed
  • 1/4 cup (50g) granulated sugar (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Grate the zucchini using the large holes of a box grater. Do NOT squeeze out the liquid. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, and nutmeg for about 20 seconds.
  4. In a separate medium bowl, whisk together 1 cup granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  5. Stir the grated zucchini into the wet mixture.
  6. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Divide batter evenly among the 12 muffin cups, filling almost to the top.
  8. In a small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon cinnamon. Sprinkle about 1 teaspoon over each muffin.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not squeeze the zucchini dry; the sugar draws out moisture for extra tenderness. Room temperature ingredients ensure even baking. Check for doneness at 18 minutes. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini muffins, cinnamon muffins, moist muffins, easy muffin recipe, zucchini recipe, breakfast muffins, snack muffins

Find it online: https://elaraeats.com/best-moist-cinnamon-zucchini-muffins-recipe/