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These Zucchini Muffins have a soft, tender crumb, are incredibly moist and are full of fresh zucchini. This is a quick and easy recipe making it a great way to share your zucchini harvest with friends and family!

Zucchini has really become a staple in our house now that zoodles are a thing (hello guilt-free pasta!). You can always find zucchini in our fridge. The reason I love this versatile squash is because there are so many recipes you can make with it. Of course, Zucchini Muffins are high on that list! I like to have these muffins on hand because they make for a quick breakfast or mid-morning snack. They're not overly sweet, which I really like.

These muffins are so moist, have a light flavor profile which makes them easy to enjoy any time of day. They are packed with zucchini and I added just a touch of cinnamon to round things out. Otherwise, I kept them plain but you could totally add chopped walnuts, dried cranberries, shredded coconut. Oh, you could even add, dare I say, chocolate chips? There is plenty of room in these muffins for custom add-ins!

Just look at how moist and soft these muffins are.

For this recipe, I chose to use Ceylon Cinnamon which is a new ingredient I've been experimenting with.

What is Ceylon Cinnamon?

Ceylon Cinnamon is a cinnamon varietal that has a softer, more delicate taste. Often referred to as "true cinnamon", this spice tastes like cinnamon is supposed to taste.

The most common cinnamon that is used is Cassia Cinnamon. This is the one that most of us probably have in our pantries. It has a dark brown/reddish hue and the texture is more grainy.

Ceylon Cinnamon on the other hand, is made from a different tree with a softer bark, making for a more powdery texture. It is a higher quality product and the flavor is softer, sweeter and perfect for baked goods! I LOVE using this cinnamon in my recipes. You can honestly, tell the difference and I'm definitely not going back to buying Cassia Cinnamon again!

How to make Zucchini Muffins

There really isn't that much to this recipe, which makes it great for bakers of all skill levels. You don't even need an electric mixer! I made this recipe completely by hand -stirring. It's kind of nice to not have to break out the power tools every once in a while.

The basic steps are mixing together the wet ingredients and grated zucchini.

Then, stirring in the combined dry ingredients. Once everything is mixed up, no need to mix any further. This recipe makes a beautiful batter.

Fill up each cavity about ¾ of the way with batter. To ensure I had an exact amount in each cup, I used one scoop from a 3 tablespoon cookie scoop AND one scoop from a 2 teaspoon cookie scoop. Cookie scoops are the best way to distribute the batter evenly into your parchment cupcake liners. If you want to add a little more fancy to your muffins, I highly recommend these bakery-style parchment muffin liners. I've used them for my Mixed Berry Muffins and they really jazz up the look of muffins!

This recipe is also versatile. Feel free to use this same recipe for zucchini bread! Just pour the batter into a prepared loaf pan and bake for about 45-60 minutes, or until a knife inserted into the center comes out clean.

Can I freeze Zucchini Muffins?

Yes! These are great to store in the freezer! Allow the muffins to cool completely and place into a freezer bag. They will last up to 3 months frozen. To defrost, pop them into the microwave for 20-30 seconds or until warmed through.

Zucchini Muffins

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Total Time: 30 minutes
Yield: 16 muffins 1x

Ingredients

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3 eggs
2 c granulated sugar
½ c butter ((softened))
½ c canola or vegetable oil
3 c fresh zucchini ((grated))
2 tsp vanilla extract
3 c all purpose flour
1 ½ tsp cinnamon ((preferably, ceylon cinnamon))
½ tsp baking powder
1 tsp baking soda
1 tsp salt

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Instructions

Preheat the oven to 375°. Line 2 cupcake trays with parchment cupcake liners.
In a large bowl, combine the eggs and sugar.
Next, stir in the butter and oil.
Add in the grated zucchini and mix well.
In a separate bowl, combine all of the dry ingredients (flour, cinnamon, baking powder, baking soda & salt). Whisk until thoroughly mixed.
Add the dry ingredients into the wet ingredients and stir just until the flour is absorbed into the wet ingredients. Do not over mix (it's OK if there are a few lumps in the batter).
Fill each muffin cup about ¾ of the way. I used a 3 tablespoon cookie scoop (1 scoop) and then added a 2 teaspoon cookie scoop (1 scoop) to each cavity.
Bake for about 15-20 minutes, or until golden brown and when a toothpick/knife is inserted and comes out clean.

Notes

Recipe by Owlbbaking.com

To freeze muffins, place in a plastic freezer bag and freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes

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