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Easy Cinnamon Sugar Zucchini Muffins

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These easy cinnamon sugar zucchini muffins are incredibly tender and moist, with a crackly cinnamon-sugar topping. They’re quick to make, use simple ingredients, and are perfect for using up summer zucchini.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), not squeezed
  • 3 tablespoons granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Grate the zucchini using the large holes of a box grater until you have about 1 ½ cups. Do not squeeze out the liquid. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg for about 20 seconds.
  4. In a separate bowl, whisk the eggs until light and frothy, about 30 seconds. Add the oil, milk, and vanilla extract, and whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Fold in the grated zucchini gently with the spatula until evenly incorporated.
  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  8. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly pressed.
  9. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack.
  10. While the muffins are still warm, brush the tops with melted butter. Mix the remaining 3 tablespoons of sugar with 1 tablespoon of cinnamon in a small bowl. Dip each muffin top into the mixture, twisting slightly to coat evenly.

Notes

Do not squeeze the moisture out of the grated zucchini; it keeps the muffins tender. For best results, add the cinnamon-sugar coating just before serving if making ahead. Muffins can be frozen without the coating for up to 3 months.

Nutrition

Keywords: zucchini muffins, cinnamon sugar muffins, easy muffin recipe, summer baking, garden zucchini recipe

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