It’s the end of zucchini season so let’s send off this amazing summer vegetable with a celebratory Cinnamon Sugar Zucchini Muffins recipe! Moist and fluffy and swirling with sweet cinnamon sugar streaks, this is about to become your absolute favorite muffin recipe that the whole family will love. There is something about fresh baked muffins that bring all the comforts of cozy mornings at home into one small handheld treat.
The grocery list.
- olive oil — I love using olive oil in baking. Olive oil can be substituted for melted butter or coconut oil but high-quality olive oil is the way to go, filled with antioxidants and healthy fats.
- granulated sugar — this is a sweet muffin and calls for a lot of sugar, life is about balance and we welcome the sugar here. Not only can substituting the sugar for alternatives mess with the bake of these muffins but we like to practice balance in life. Sugar is not evil, we just simply limit how much and how often we have sugar-loaded muffins. For the occasion, these are perfect just the way they are, sugar-filled!
- eggs– essential in this recipe for the perfect fluffy muffin.
- vanilla extract — a little vanilla goes a long way and adds a hint of depth in the overall flavor of the muffin.
- buttermilk– it is not often I have buttermilk on hand. If I’m making a specific recipe, sure! If not, simply mix whole milk with lemon juice and let it sit for 5-10 minutes. A good rule of thumb is 1 tablespoon of lemon juice for every 1 cup of milk.
- all-purpose flour — I have successfully made this recipe with a 1:1 Gluten Free Flour for anyone needing to adapt for those dietary needs.
- baking soda — a crucial ingredient needed to help achieve a fluffy muffin.
- salt— whenever you have sweet (sugar) you must also have salt! Salt helps make all the flavors here POP.
- zucchini, shredded and squeezed of excess water — be sure to ring-out as much moisture as possible. I love to do this with a clean kitchen towel, you can lock the shredded zucchini into the towel with a few twists and then watch how much water squeezes out.
Cinnamon Sugar Swirl
- granulated sugar — more sugar for that swirl!
- ground cinnamon — cinnamon and sugar are a match made in heaven and the swirl in these muffins is everything!
The preparation for these Cinnamon Sugar Zucchini Muffins.
Remove excess liquid.
The best way to remove the excess liquid in shredded zucchini is to squeeze the daylights out of it! I find it’s best to lay a clean kitchen towel on the counter. Shred the zucchini into the towel. Once the zucchini has been shredded, bring the ends of the towel to the center and twist to tightly close. Holding the towel ball over a large bowl (or the sink!) begin to twist and squeeze. The excess liquid will flow between the fabric of the towel. The towel also give you some leverage. You can squeeze it much tighter, getting even more liquid pressed out, than with a paper towel.
Mix, don’t over-mix, the batter.
Mix the wet ingredients in one bowl and the dry ingredients in another. Combine the two, typically by adding the dry ingredients into the wet, and fold until no dry bits remain. Adding the cinnamon sugar swirl is all about practicing restraint. Add a little at a time and fold once or twice. Add a little more and fold again. The idea is to create swirls in the batter but not to fully mix it in. Mix but don’t over-mix! It’s not a perfect science so just use your eyes and watch as the swirls layer into the batter.
Bake until golden.
These muffins bake at 400°F for 18-22 minutes. The time varies depending on your oven and how full the muffin tins are. The muffins should be tall and puffy. Golden brown is always a good indicator that the muffins are either done or moments from being done. A golden color is a good sign!
How to store these seasonal muffins.
This recipe makes a dozen muffins. Unless you’re making these muffins for a crowd, there’s likely to be a few left over. Store them for a few days to snack on after a hike or as a quick grab-n-go out the door. A muffin isn’t a sufficient breakfast but it’s a tasty way to tide you over between meals and a quick option for busy mornings. The best way to store these muffins is in an airtight container on the counter for 3-5 days.
How to freeze baked Cinnamon Sugar Zucchini Muffins.
You could also freeze them once baked for future consumption. First, you’ll want to bake them according to the instructions below. Once baked, cool completely (for about 1 hour). When the muffins have fully cooled, place the muffins on a baking tray in a single layer and place into the freezer for 30 minutes. After the 30 minutes, and once the muffins are frozen, move the muffins to a ziplock bag for a more convenient storage in the freezer.
How to re-heat frozen muffins.
Re-heating frozen muffins is the easiest part. First, pick your favorite muffins from the storage bag in the freezer. Second, peel the muffin-liner if it is a foil liner and place it in the microwave. Microwave the muffin for 30 seconds (up to a minute) until thawed and slightly warmed through. Third, eat and enjoy!
Looking for more breakfast ideas?
Here are a few to try:
Lastly, if you make this Cinnamon Sugar Zucchini Muffins recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- 6 tablespoons olive oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups zucchini, shredded and squeezed of excess water
Cinnamon Sugar Swirl
- Preheat the oven to 400°F.
- In a large bowl mix the olive oil, sugar, eggs, vanilla and buttermilk until well blended.
- In a separate bowl whisk the flour, baking soda and salt. Add the shredded zucchini and toss to coat. Add the zucchini and flour mixture to the large bowl of wet ingredients and gently fold. A few dry bits are okay, be careful not to overmix the batter.
- In a small bowl stir together the granulated sugar and cinnamon for the swirl. Add the mixture to the batter and fold 2-3 times. Do not over mix.
- Scoop the batter into lined muffin tins. Bake the muffins for 18-22 minutes or until puffed, golden and a toothpick inserted into the center of the muffin comes out clean.
- Remove from the oven, cool in the muffin tin for 3 minutes before moving to a wire rack to complete cooling.
Nutrition Information: Serves 12 / 218 cals / 8g F / 33g C / 4g P