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Best Moist Cinnamon Zucchini Muffins Recipe

Soft, moist cinnamon zucchini muffins with tender crumb and a crisp 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: 218
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini shredded and lightly squeezed
For the cinnamon sugar topping
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Equipment

  • 1 12-cup muffin pan lined with paper liners
  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 cooling rack

Method
 

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
  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, vegetable oil, sour cream, and vanilla until smooth.
  4. Stir the shredded zucchini into the wet mixture.
  5. Add the dry ingredients to the wet ingredients and fold gently just until combined.
  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 muffin batter.
  8. Bake for 20 to 22 minutes, until the tops are golden 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

Lightly squeeze excess moisture from the zucchini for the best texture. Do not overmix the batter. Greek yogurt can replace sour cream, and chopped nuts or mini chocolate chips can be added if desired.