Cozy Cinnamon Swirl Zucchini Bread Muffins
These warm, tender muffins feature a subtle cinnamon swirl and fresh zucchini, making them a cozy, moist treat perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed brown sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups (about 170g) grated zucchini, squeezed dry
- For the Cinnamon Swirl:
- ¼ cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it with non-stick spray.
- In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon. Stir in the melted butter if using. Set aside.
- Grate zucchini using the fine side of a box grater to fill 1 ½ cups. Place the shreds in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon until evenly combined.
- In a separate medium bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and glossy.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; a few lumps are okay.
- Fold in the grated zucchini until evenly distributed.
- Spoon about 2 tablespoons of batter into each muffin cup. Sprinkle a small spoonful of the cinnamon sugar mixture over each. Add another 2 tablespoons of batter on top, then finish with a final sprinkle of the cinnamon sugar.
- Use a toothpick or skewer to gently swirl the cinnamon sugar into the batter, creating a marbled effect without overmixing.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze out excess moisture from zucchini to avoid soggy muffins. Use room temperature eggs and oil for better mixing and fluffier texture. Start checking muffins at 18 minutes if your oven runs hot. Tent with foil if tops brown too quickly. For gluten-free, substitute flour with a 1-to-1 gluten-free baking blend. For vegan, use flax eggs and coconut oil, and plant-based milk if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: zucchini bread muffins, cinnamon swirl, easy muffins, homemade muffins, zucchini recipe, breakfast muffins, snack muffins