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Best Moist Cinnamon Zucchini Muffins Recipe

Soft, tender zucchini muffins with warm cinnamon flavor and a lightly crunchy cinnamon-sugar topping.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
Wet ingredients
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup neutral oil such as vegetable or canola
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
Zucchini
  • 1 1/2 cups zucchini finely shredded and lightly blotted if very wet
Topping
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon

Equipment

  • 1 12-cup muffin tin lined with paper liners or greased
  • 2 mixing bowls 1 large and 1 medium
  • 1 whisk
  • 1 spatula for folding batter
  • 1 box grater for shredding zucchini
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, Greek yogurt, and vanilla until smooth.
  4. Stir the shredded zucchini into the wet mixture. If the zucchini is very wet, blot it lightly first.
  5. Add the dry ingredients to the wet ingredients and fold gently just until no dry streaks remain. Do not overmix.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. Mix the topping sugar and cinnamon in a small bowl and sprinkle evenly over the muffins.
  8. Bake for 20 to 22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter for the most tender texture. Lightly blot very wet zucchini, but do not squeeze it completely dry. Muffins can be stored airtight at room temperature for 2 days or refrigerated for up to 5 days.