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Cozy Brown Sugar Cinnamon Zucchini Muffins Easy Fall Spice Recipe

brown sugar cinnamon zucchini muffins - featured image

Tender zucchini muffins infused with warm brown sugar and fall spices, perfect for a cozy autumn treat that balances moisture and spice without overpowering the zucchini.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess water
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Line your muffin tin with liners or grease well.
  2. Grate the zucchini using the fine side of a grater. Squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In a medium bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry mixture and fold gently with a spatula until just combined; do not overmix.
  6. Fold in the grated zucchini and nuts if using, distributing evenly without overworking.
  7. Spoon the batter into muffin cups, filling about 3/4 full. Optionally, sprinkle a pinch of brown sugar or cinnamon on top.
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess water from zucchini to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use fresh spices for best flavor. Tent muffins with foil if browning too fast. Muffins can be made vegan by substituting eggs with flax eggs and vegetable oil with coconut oil. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

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