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Cinnamon Zucchini Muffins

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Moist and scrumptious, these Cinnamon Zucchini Muffins are a marvelous way to start your morning! The gentle kiss of cinnamon pushes these gems over the top.

Cinnamon Zucchini Muffins on a small white plate with green grapes

Cinnamon Zucchini Muffins

There are two particular picky eaters in my immediate family. The hubby has zucchini on his list of dreaded vegetables along with sugar snap peas, rainbow carrots, and Brussels sprouts. He claims he just has a discerning palate. Ha! The persnickety daughter is even worse. She’ll eat spinach in stuffed shells and my spinach souffle, but that’s it as far as veggies go. But adding a generous amount of shredded zucchini to a batch of muffins piqued her interest, even the bits of green didn’t dissuade her!

Cinnamon Zucchini Muffins on a white plate in a double white paper muffin wrapper

Kid-Friendly Zucchini Muffins

Katie does enjoy my zucchini bread so I transformed a tried and true recipe into muffins for a quick, delicious breakfast with the bonus of being chock full of veggies. Who wouldn’t want to start the day with one of these beauties???? It’s a muffin, not a cupcake, so it’s perfectly legal for breakfast, right? Katie was a fan, so I know these cinnamon zucchini muffins were winners.

And if you’re looking for more muffin recipes, I’m loving the look of these Blueberry Muffins with Crumb Topping and these Glazed Apple Coffeecake Muffins! Katie also endorses these Buttermilk Bran Muffins and Pumpkin Muffins.

Tip of the day: Do not over mix muffin batter. Once the liquid is added to the dry ingredients with the leavening, stir by hand just until moistened. Over mixing will cause tunnels and peaked versus rounded tops like in my cinnamon zucchini muffins.

Cinnamon Zucchini Muffins on a white plate with a square basket of muffins in the background

 

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Cinnamon Zucchini Muffins

Sweet, tender zucchini muffins with mascarpone frosting are an easy way to get your kids to eat their vegetables. Recipe adapted from Baking Illustrated and Taste of Home

  • Author: Liz Berg
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 12-14 muffins 1x
  • Category: Breakfast, Brunch, Snacks
  • Method: Mixing, Baking
  • Cuisine: American

Ingredients

Muffins:

  • 1 pound zucchini, unpeeled and grated
  • 3/4 cup plus 2 tablespoons sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup plain Greek yogurt
  • 2 eggs
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla
  • 6 tablespoons butter, melted and cooled

Instructions

  1. Preheat oven to 375º. Line muffin tin with 12 paper liners. Line two ½ cup ramekins with paper liners. Set aside.
  2. Put shredded zucchini in strainer over a bowl and toss with the 2 tablespoons sugar. Allow to drain for about 30 minutes.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  4. In another bowl, whisk together the remaining ¾ cup sugar, ½ cup brown sugar, yogurt, 2 eggs, lemon juice, vanilla and butter. Set aside.
  5. Squeeze zucchini to remove excess liquid, then stir zucchini into yogurt mixture. When well mixed, add flour mixture and stir till just combined. Scoop about ¼ cup of batter per muffin. Bake for about 22-25 minutes or till toothpick inserted into center of muffin comes out clean. Cool for about 10 minutes then remove muffins to cooling rack.

 

 
Cinnamon Zucchini Muffins | Tender, moist zucchini muffins kissed with cinnamon!

 

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20 comments on “Cinnamon Zucchini Muffins”

  1. I love baking with zucchini. Thanks for the mixing tip!

  2. I too love baking with veggies and zucchini is definitely one of my favourite add-in in quick bread. These muffins look scrumptious!

  3. Perfectly legal for anytime of day…after all the muffin is full of zuchinni =) Love your phrasing, by the way, of the gentle kiss of cinnamon.

  4. Sounds good and my zucchini plants have just begun to bloom:@)

  5. just bought a ton of zucchini and cant wait to try these!

  6. I love zucchini muffins and these are golden brown perfection! But your husband will eat regular carrots and not rainbow ones? He knows they’re basically the same, right???

  7. I love zucchini bread so I’m sure these muffins would be a hit!

  8. Oh those muffins DO sound wonderful!!! I can’t wait to try this recipe. Now I must go back and read some of the other suggestions for “kid friendly” eats. I have a picky almost 2 year old granddaughter over here.

  9. I love baking with zucchini and I can see why your daughter loved these so much, great recipe.

  10. Breakfast need to be healthy and this is so Healthy. When we have this kind of healthy breakfast our day goes easy.

  11. I must say, I am always surprised to find an adult who refuses to eat vegetables! My SILs sister is one, she eats potatoes but virtually nothing else. How do they get the appropriate vitamins?
    Zucchini is one of my favs, it is so versatile. My other SIL used to grow some mammoth ones that you really couldn’t eat (too squashy) but they made excellent zucchini bread! this would have been a perfect recipe for her zucchini.

  12. These look and sound delicious – I love using zucchini in baking.

  13. Your muffins sound wonderful! I have a zucchini cake recipe that I love, but I haven’t made zucchini muffins in years. If Katie loves them, they must be winners!

  14. Veggies hidden in sweet treats is the only way I can get my nephew to eat any veggies, these look perfect Liz.

  15. Wow, I’m in love with these muffins, dear! xoxo

  16. love these zucchini muffins Lizzy!!
    xoxox

  17. Two of my favorite flavors in one muffin! They look awesome!

  18. These zucchini muffins looks superb. Yummm 🙂

  19. These sound and look wonderful. I need to make a low-carbed version of your recipe soon! Thanks, Liz – bookmarked! Have a great weekend! 🙂

  20. I’m a huge fan of cinnamon. These are wonderful!

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