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Easy Cinnamon Sugar Zucchini Breakfast Muffins

cinnamon sugar zucchini breakfast muffins - featured image
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These muffins combine subtle zucchini moisture with a sweet cinnamon sugar topping, making for a quick, wholesome, and satisfying breakfast or snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ cup granulated sugar (100g)
  • ¼ cup brown sugar, packed (50g)
  • 1 large egg, room temperature
  • ½ cup vegetable oil or melted coconut oil (120ml or ½ cup)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, squeezed dry (about 1 medium zucchini)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate the zucchini using a box grater. Place the shreds in a clean kitchen towel and squeeze out as much moisture as possible to get about 1 ½ cups of grated zucchini.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
  4. In another bowl, whisk the granulated sugar, brown sugar, egg, oil, and vanilla extract until smooth and slightly thickened.
  5. Fold the grated zucchini into the wet mixture, mixing gently but thoroughly.
  6. Pour the wet ingredients into the dry ingredients and gently fold until just combined, avoiding overmixing.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
  8. In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle about ½ teaspoon on each muffin before baking.
  9. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden with a crisp cinnamon sugar crust.
  10. Remove muffins from the oven and let cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Avoid overmixing the batter to keep muffins tender. The cinnamon sugar topping adds a sweet, crunchy crust. If muffins brown too quickly, tent with foil and continue baking. Batter can be prepared the night before and baked fresh in the morning.

Nutrition

Keywords: zucchini muffins, cinnamon sugar muffins, healthy breakfast, quick muffins, zucchini breakfast, easy muffins, moist muffins

Find it online: https://yumnode.com/easy-cinnamon-sugar-zucchini-breakfast-muffins-recipe-perfect-for-quick-healthy-mornings/