Zucchini Muffin Recipe

My zucchini muffin recipe bridges summer to fall with fresh shredded zucchini and raisins in a tender muffin topped with warm cinnamon sugar.

Course Breakfast, Snack

Cuisine American

Keyword zucchini muffin recipe, zucchini muffins

Prep Time 15

Cook Time 24

Total Time 39

Servings

Calories 221kcal

Preheat oven to 425 degrees F.
In a large bowl, stir together the shredded zucchini with the raisins and applesauce. Set aside.
n a small bowl, whisk together the flour, two teaspoons of cinnamon, baking powder, baking soda and salt.
In a separate medium bowl, whisk together the granulated sugar, brown sugar, oil, egg and vanilla until smooth.
Use a spatula to scrape the sugar and oil mixture into the bowl with the zucchini, raisins and applesauce. Stir well to combine.
Add the flour mixture and gently stir until no flour streaks remain. Line a nonstick muffin tin with 12 paper muffin liners. Use a 1/4-cup measuring scoop to divide the batter evenly.
Stir together the remaining two tablespoons of sugar and 1/2 teaspoon of cinnamon. Sprinkle the tops of the muffins with this cinnamon sugar.
Bake on the center rack at 425 degrees F for 7 minutes. Don’t open the oven door, reduce the oven temperature to 350 degrees F and continue to bake for 3 more minutes. Rotate the pan front to back and continue to bake at 350 degrees F for an additional 12 – 14 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature.