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Easy Fluffy Cinnamon Sugar Zucchini Muffins Recipe

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These Fluffy Cinnamon Sugar Zucchini Muffins are tender, perfectly spiced, and have a signature crunchy, sugary top. Made with simple ingredients and ready in about 35 minutes, they are perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar (for batter)
  • ¼ cup (50g) granulated sugar (for topping)
  • 2 teaspoons ground cinnamon (for batter)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • ½ cup (120ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 1 medium zucchini, not squeezed dry)
  • 2 tablespoons unsalted butter, melted (for brushing tops)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup thoroughly with butter or cooking spray.
  2. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater to get about 1½ cups of loosely packed grated zucchini. Do not squeeze out the moisture; let it sit in a colander while you prepare the rest of the ingredients.
  3. In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly distributed.
  4. In a separate medium bowl, whisk together 2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, and 1 teaspoon vanilla extract until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined, with a few streaks of flour remaining. Do not overmix.
  6. Gently fold in the grated zucchini (do not drain it first) until evenly distributed. The batter will be thick and slightly lumpy.
  7. In a small bowl, mix together ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the topping. Set aside.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle a generous amount of the cinnamon-sugar mixture over each muffin top and press down gently.
  9. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs, and the tops are golden brown and spring back when lightly touched.
  10. Let the muffins cool in the pan for 5 minutes. While still warm, brush the tops with melted butter and sprinkle with any remaining cinnamon-sugar mixture. Transfer to a wire rack to cool completely.

Notes

Do not squeeze the moisture out of the zucchini; the little bit of liquid helps create an ultra-tender crumb. Bring eggs and buttermilk to room temperature for best results. For perfectly domed tops, let the batter rest for 10 minutes after mixing before baking. Brush warm muffins with melted butter to help the cinnamon-sugar topping stick.

Nutrition

Keywords: zucchini muffins, cinnamon sugar muffins, fluffy muffins, easy muffin recipe, breakfast muffins, vegetable muffins

Find it online: https://spoonette.com/easy-fluffy-cinnamon-sugar-zucchini-muffins-recipe/