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cinnamon zucchini muffins on a cooling rack

BEST Zucchini Muffins Cinnamon Sugar

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5 from 1 review

You will love the sweet vanilla cinnamon taste of these muffins that are packed full of healthy grated zucchini. They are soft, fluffy, moist and make a great breakfast or after school snack! It is a one bowl recipe you can’t go without this time of year. I make this in the summer and fall with all the fresh in season zucchini. My children love to come home to these after getting back into the school routine after a long and fun summer. Did I mention your house will smell amazing when you bake these? What are you waiting for…

  • Total Time: 35 minutes
  • Yield: 12 servings 1x


Units Scale

Wet Ingredients

  • 3 eggs (170 g)
  • 1 cup (226 g) oil
  • 1 cup (198 g) sugar
  • 3 tsp pure vanilla extract (yes, that much!)

Dry Ingredients

  • 2 1/2 (301 g) cups flour
  • 3 tsp cinnamon (yes, that much!)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups of grated zucchini

Cinnamon Sugar Topping

  • combine 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl and whisk to combine (you will have extra)


  1. Preheat oven to 350 degrees F and line a muffin tin with paper muffin/cupcake holders
  2. With an electric mixer or hand whisk – beat eggs and sugar until foamy, about 5 minutes (this helps in the rising of the bread). Add the oil and vanilla and mix to combine.
  3. Place a sifter over the top of the bowl and add  the dry ingredients. Mix until combined (do not overmix). Fold in grated zucchini until incorporated.
  4. Pour about 1/4 cup of prepared mixture into each prepared muffin cup (if you have extra batter make an extra couple!). Sprinkle the tops of the muffins with cinnamon sugar topping about 1/4 teaspoon each. Bake at 350 degrees F for 20-25 minutes until toothpick comes out clean. Let muffins cool on a cooling rack for about 10 minutes and enjoy!


Freezing muffins:

Cool muffins completely before wrapping and freezing. To freeze, wrap individual muffins with plastic wrap, then place them in freezer bags. Label all packages with the name of the recipe and the date. To reheat frozen muffins place muffin in microwave for 20-30 seconds or in oven (or toaster oven) for 5-10 minutes at 350°F.

  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: sweet
  • Method: American
  • Cuisine: American