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Moist cinnamon zucchini muffins with golden tops and one muffin broken open to show the soft zucchini-speckled center.

Moist Cinnamon Zucchini Muffins

Soft and moist Cinnamon Zucchini Muffins made with fresh shredded zucchini, brown sugar, warm spices, and a lightly crisp cinnamon-sugar topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Zucchini Muffins:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lightly squeezed shredded zucchini
  • For the Cinnamon-Sugar Topping:
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Wash and grate the zucchini using the large holes of a box grater.
  4. Place the shredded zucchini in a clean kitchen towel and gently squeeze to remove obvious excess moisture without drying it completely.
  5. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  6. In a large bowl, whisk together the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
  7. Stir the shredded zucchini into the wet mixture.
  8. Add the dry ingredients and gently fold just until combined.
  9. Combine the granulated sugar and cinnamon for the topping in a small bowl.
  10. Divide the batter evenly between the 12 prepared muffin cups, filling each approximately three-quarters full.
  11. Sprinkle each muffin lightly with cinnamon sugar.
  12. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. Cool in the muffin pan for 5 minutes.
  14. Transfer the muffins to a wire rack and allow them to cool before serving.