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These soft, moist, and flavorful zucchini muffins are made with warm cinnamon, plenty of shredded zucchini, and a generous sprinkle of coarse sugar for tall, golden bakery-style tops. Super easy to make in just 30 minutes!
Quick Look: Zucchini Bread Muffins
- Method: Simple two-bowl muffin method with no mixer needed.
- Why Make THIS Version? Soft, fluffy muffins with classic warm spices and a crunchy bakery-style sugar topping.
- No Need To: Squeeze the zucchini dry. A little natural moisture helps keep the muffins soft.
- Secret to Success: Fill the muffin cups almost to the top, then start them in a 425°F oven.
- Key Ingredients: Fresh zucchini, all-purpose flour, brown sugar, sour cream, cinnamon, and neutral oil.
- Calories/Serving: 252 kcal.
- Pairs Well With: Hot coffee, cold milk, and fresh fruit!
- Freezer-Friendly: Yes. Freeze your cooled muffins for up to 3 months.
Surprise! I’m back today with another delicious zucchini muffin recipe. A few days ago, I shared my rich, melty double chocolate zucchini muffins loaded with cocoa powder and chocolate chips. Today’s recipe is equally delicious, but completely different.
In this version, we’re skipping the chocolate altogether and leaning heavily into everything I love about classic zucchini quick bread. Made with plenty of freshly shredded zucchini, warm cinnamon and nutmeg, and sour cream for a moist, fluffy crumb, these zucchini muffins are simple, cozy, and just sweet enough to enjoy for breakfast, brunch, or a mid-afternoon snack. They’re also easy to freeze, which makes them one of my favorite easy make-ahead breakfast muffins to keep on hand for busy mornings. I also added a sprinkle of coarse sugar over the tops for a lightly crisp and irresistible bakery-style finish.
This recipe makes 12 muffins and is a great way to use up that seemingly endless supply of zucchini 🙂
Table of Contents
Ingredients and Substitutions
Below are notes on the ingredients that need a little extra explanation, along with helpful substitution tips. You’ll find the complete ingredient list and measurements in the recipe card below.
- All-purpose flour: Regular all-purpose flour gives these muffins their soft, fluffy texture. For the best results, I recommend spooning the flour into your measuring cup and leveling off the top rather than scooping directly from the bag.
- Cinnamon and nutmeg: I use mostly cinnamon with just a little nutmeg to give these muffins that warm, classic zucchini bread flavor. If you’re not a fan of nutmeg, you can leave it out.
- Brown sugar and granulated sugar: Similar to my pumpkin chocolate chip muffins, this recipes uses a combination of brown and granulated sugars. The brown sugar adds moisture and a deeper sweetness, while the granulated sugar helps keep the texture a little lighter.
- Neutral oil: You’ll want to use a mild-flavored oil that won’t compete with the zucchini and warm spices. I usually reach for avocado oil or vegetable oil.
- Sour cream: Full-fat sour cream adds moisture and richness without making the batter too thin. I use the same technique in my moist lemon quick bread made with sour cream, where it helps keep the crumb soft and tender.
- Coarse sparkling sugar: This is technically optional, but I wouldn’t skip it. Coarse sparkling sugar consists of large, coarse-grained sugar crystals that don’t melt completely in the oven. As generous sprinkle before baking results in a sweet, crunchy topping and a lovely contrast to their soft, tender centers. You can also use a few packets of Sugar In The Raw if you have some laying around.
- Zucchini: Zucchini is one of my favorite ingredients to bake with because it adds plenty of moisture without changing the flavor of the muffins. Once it’s shredded and folded into the batter, it practically disappears, you won’t even know it’s there! That makes shredded zucchini especially useful in everything from muffins to easy homemade zucchini quick breads.
How to Shred Zucchini for Muffins
I use the fine or medium holes on this OXO box grater to grate my zucchini. It’s easy to use and has a non-slip base which is super helpful.
Also Note: You do not need to peel the zucchini before shredding for muffins, AND you do not need to squeeze it dry (unlike when you’re making crispy baked zucchini fries where excess moisture is the enemy to crisp fritters). In fact, the moisture is part of what makes these muffins so soft and the opposite of recipes where crispness is the goal; when I make crispy baked zucchini fries, for example, I pat the zucchini dry first so the coating browns properly.
How to Make Zucchini Muffins
These muffins come together quickly with a simple two-bowl method. The most important things to remember are to avoid overmixing the batter and to keep the oven door closed when you lower the temperature.
- Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Mix the wet ingredients: In a separate large bowl, whisk the eggs with the brown sugar and granulated sugar, then add the oil, sour cream, and vanilla. Whisk until smooth.
- Make the batter: Gently fold the dry ingredients into the wet ingredients just until combined, then fold in the shredded zucchini. Try not to overmix.
- Fill the muffin pan: Divide the batter between 12 lined muffin cups, filling them almost to the top. Sprinkle generously with coarse sparkling sugar.
- Bake: Start the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 14-17 minutes, or until the tops are golden and a toothpick comes out clean or with a few moist crumbs. Let them cool in the pan for about 5 minutes before transferring them to a wire rack.
Easy Variations
- Add nuts or dried fruit: Fold about 1/2 cup of chopped walnuts or pecans into the batter for a little crunch. You can also add raisins or dried cranberries if you like a little extra sweetness and texture.
- Add citrus zest: A little fresh citrus zest brightens up the warm cinnamon and zucchini without changing the texture of the muffins. I especially love a little orange zest in these muffins.
- Add a crumb topping: Before baking, combine 1/3 cup all-purpose flour, 1/4 cup packed brown sugar, 1/2 teaspoon cinnamon, and 3 tablespoons melted butter until the mixture forms coarse crumbs. Sprinkle the crumb topping evenly over the filled muffin cups, then bake as directed. I would skip the coarse sparkling sugar if you’re using the crumb topping.
- And if you’re craving chocolate, try adding a cup of semi-sweet chocolate chips to the batter before baking, or go all-in with my rich double chocolate zucchini muffins recipe.
How to Store and Freeze Zucchini Muffins
To store: Once the muffins are completely cool, store them in an airtight container at room temperature for up to 3 days. Because zucchini muffins are naturally moist, I like to place a paper towel in the container to help absorb any excess moisture.
To freeze: These muffins freeze really well. Let them cool completely, then place them on a baking sheet and freeze until partially frozen (about an hour or two). Transfer them to a freezer-safe bag or container, and freeze for up to 3 months. You can thaw them at room temperature or warm individually in the microwave for a few seconds before serving. If you like keeping homemade breakfasts in the freezer, my freezer-friendly pumpkin protein muffins are another easy option for busy mornings.
More Zucchini Recipes
Still have zucchini left? There are plenty of easy ways to use it beyond baking. Try crispy zucchini fritters, make stuffed zucchini boats for dinner, or keep things simple with roasted Parmesan zucchini.
In the mood for more homemade muffins? Browse more of my muffin recipes for sweet, simple, easy recipe perfect for breakfast, brunch, or snacking.
These Zucchini Muffins are soft, fluffy, and perfectly sweet with warm spices and a crunchy sugar topping. I hope you love them as much as we do! If you give them a try, please remember to leave a rating and review! Your feedback helps other readers discover and enjoy the recipe too. Thank you so much! 💛
Zucchini Muffins
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs, at room temperature
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup neutral oil, such as avocado oil or vegetable oil
- ¼ cup full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups finely shredded zucchini
- 2-3 tablespoons coarse sparkling sugar, for topping, optional
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners and spray with nonstick cooking spray. Set aside.
- Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to a medium bowl. Whisk until evenly combined.1¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a separate large mixing bowl, whisk together the eggs, brown sugar, and granulated sugar. Add the oil, sour cream, and vanilla extract and continue whisking until smooth.2 large eggs, ¾ cup light brown sugar, ¼ cup granulated sugar, ½ cup neutral oil, ¼ cup full-fat sour cream, 2 teaspoons pure vanilla extract
- Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to gently fold everything together just until the flour is incorporated. Avoid overmixing.
- Fold the shredded zucchini into the batter until it is evenly distributed.1½ cups finely shredded zucchini
- Divide the batter evenly among the 12 prepared muffin cups, filling each one almost to the top. Sprinkle the tops generously with coarse sparkling sugar.2-3 tablespoons coarse sparkling sugar
- Bake at 425°F for 5 minutes.
- Without opening the oven door, reduce the temperature to 350°F. Continue baking for 14-17 minutes, or until the muffins are tall and golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
