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Homemade Cinnamon Zucchini Muffins photo

Cinnamon Zucchini Muffins

These Cinnamon Zucchini Muffins are bursting with flavor! Moist, fluffy, and a delightful way to sneak in some veggies for breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing bowls
  • Grater
  • Muffin tin
  • Parchment paper or muffin liners
  • Whisk
  • Rubber spatula

Method
 

Instructions
  1. 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.
  2. Step 2: Grate the Zucchini - Grate the zucchini using a box grater or a food processor. Squeeze out excess moisture with a clean kitchen towel.
  3. Step 3: Combine Dry Ingredients - In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and sugars until well combined.
  4. Step 4: Mix Wet Ingredients - In another bowl, mix the Greek yogurt, eggs, lemon juice, vanilla extract, and melted butter until smooth.
  5. Step 5: Combine Mixtures - Pour the wet ingredients into the dry ingredients. Add the grated zucchini, and gently fold together using a rubber spatula.
  6. Step 6: Fill Muffin Tin - Scoop the batter into the muffin tin, filling each cup about ¾ full.
  7. Step 7: Bake - Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Muffins should be golden brown on top.
  8. Step 8: Cool and Enjoy - Let cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!

Notes

  • Store muffins in an airtight container for up to 2 days at room temperature.
  • Freeze muffins for up to 3 months; thaw at room temperature.
  • Customize with nuts or chocolate chips for a unique twist.