Name: Cinnamon Zucchini Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1 pound zucchini (unpeeled and grated); 1 cup granulated sugar; 2 tablespoons granulated sugar; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ cup brown sugar; ½ cup plain Greek yogurt; 2 large eggs; 1 tablespoon fresh lemon juice; 2 teaspoons vanilla extract; 6 tablespoons unsalted butter (melted and cooled)

If you’re looking for a delightful way to use up that extra zucchini sitting in your kitchen, then look no further than these scrumptious Cinnamon Zucchini Muffins. Moist, fluffy, and bursting with flavor, these muffins are a fantastic treat for breakfast or a mid-afternoon snack. The combination of warm cinnamon and the subtle sweetness of zucchini creates a muffin that is not only delicious but also a great way to sneak in some veggies. Trust me, you won’t even taste the zucchini!

Why This Recipe Belongs in Your Rotation

These Cinnamon Zucchini Muffins are the perfect balance of sweetness and spice. They’re easy to make and require simple ingredients, making them an excellent choice for both novice bakers and seasoned pros. The addition of Greek yogurt keeps the muffins moist, while the zucchini adds a subtle texture that you won’t find in your traditional muffin recipes. Plus, they freeze beautifully, which means you can enjoy them for weeks to come. Whether you’re prepping for a busy week or hosting a brunch, these muffins will impress everyone.

Your Shopping Guide

Before you get started, here’s a quick list of what you’ll need to gather for these delicious muffins:

1 pound zucchini, unpeeled and grated
1 cup plus 2 tablespoons granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup brown sugar
½ cup plain Greek yogurt
2 large eggs
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
6 tablespoons unsalted butter, melted and cooled

Make sure to grab the freshest zucchini you can find for the best flavor!

Must-Have Equipment

To whip up these Cinnamon Zucchini Muffins, you’ll need a few essential kitchen tools:

Mixing bowls – for combining your ingredients.
Grater – to shred your zucchini.
Muffin tin – for baking the muffins.
Parchment paper or muffin liners – to prevent sticking.
Whisk – for mixing wet ingredients smoothly.
Rubber spatula – to fold ingredients together without overmixing.

Having these tools at your disposal will make the baking process a breeze!

Mastering Cinnamon Zucchini Muffins: How-To

Ready to get baking? Follow these simple steps to make your own Cinnamon Zucchini Muffins:

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350°F (175°C). Line your muffin tin with parchment paper or muffin liners for easy removal.

Step 2: Grate the Zucchini

Grate the zucchini using a box grater or a food processor. Once grated, use a clean kitchen towel to squeeze out excess moisture. This step is crucial to prevent soggy muffins.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar until well combined.

Step 4: Mix Wet Ingredients

In another bowl, mix the Greek yogurt, eggs, lemon juice, vanilla extract, and melted butter until smooth and creamy.

Step 5: Combine Mixtures

Pour the wet ingredients into the dry ingredients. Add the grated zucchini, and gently fold everything together using a rubber spatula. Be careful not to overmix; a few lumps are okay!

Step 6: Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. This will allow the muffins to rise perfectly.

Step 7: Bake

Bake in your preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.

Step 8: Cool and Enjoy

Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!

Make It Your Way

These Cinnamon Zucchini Muffins are versatile, so feel free to customize them to your liking:

Add nuts: Walnuts or pecans add a delightful crunch.
Mix in chocolate chips: For a sweeter twist, fold in some semi-sweet chocolate chips.
Use whole wheat flour: For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
Spice it up: Add a pinch of nutmeg or allspice for an extra layer of flavor.
Try different dairy: Swap Greek yogurt for sour cream or buttermilk for a different taste.

Feel free to experiment with these options until you find your perfect muffin!

Don’t Do This

When making Cinnamon Zucchini Muffins, there are a few pitfalls to avoid:

Don’t skip squeezing the zucchini: Excess moisture can lead to soggy muffins.
Avoid overmixing: This can result in dense, tough muffins.
Don’t forget to preheat your oven: Baking in a cold oven can affect how the muffins rise.
Don’t leave out the spices: Cinnamon is key to the flavor profile, so don’t skimp!

Keeping these tips in mind will help you achieve the best results.

Save It for Later

These Cinnamon Zucchini Muffins are perfect for meal prep! Here’s how to store them:

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to a week.
Freezer: Freeze muffins for up to 3 months. To thaw, simply let them sit at room temperature or microwave for a few seconds.

They maintain their flavor and texture beautifully, so you can enjoy them anytime!

Ask & Learn

Can I use other types of squash instead of zucchini?

Absolutely! Yellow squash works well in this recipe and adds a slightly different flavor profile while maintaining moisture.

What can I substitute for Greek yogurt?

You can use sour cream, plain kefir, or even applesauce as a substitute if you’re looking for a dairy-free option.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean, and the tops are golden brown. If the toothpick has wet batter on it, give them a few more minutes in the oven.

Can I make these muffins gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure the blend includes xanthan gum for better structure!

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These recipes are just as delightful and make great use of that versatile zucchini!

Final Thoughts

Baking Cinnamon Zucchini Muffins is a wonderful way to embrace the flavors of the season while making something nutritious and satisfying. The combination of spices, sugars, and zucchini creates a muffin that is sure to be a hit with family and friends. Don’t hesitate to experiment with the ingredients and find your unique twist on this classic recipe. Happy baking!

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