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Ultra close-up macro of freshly baked cinnamon spiced zucchini muffins with high domed bakery tops and melted chocolate chips

Super Moist Cinnamon Spiced Zucchini Muffins (Bakery-Style)

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 275
Ingredients Method Nutrition

Ingredients
  

  • 2 cups unbleached all-purpose flour spooned and leveled (250g)
  • 1 1/2 tsp ground Ceylon cinnamon for fragrant warmth
  • 1/4 tsp ground nutmeg freshly grated preferred
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 cups fresh zucchini finely grated, lightly squeezed of excess water (about 2 medium zucchini, 250g)
  • 2 large eggs room temperature
  • 1/2 cup pure avocado oil or melted unsalted butter (120ml)
  • 1/2 cup dark brown sugar packed for rich caramel moisture (100g)
  • 1/3 cup granulated white sugar (65g)
  • 1/4 cup plain Greek yogurt or sour cream infuses tender velvety crumb (60g)
  • 2 tsp pure vanilla extract
  • 3/4 cup semi-sweet chocolate chips plus 2 tbsp reserved for tops (130g)
  • 1 tbsp turbinado raw sugar sprinkled on top for crunchy bakery crust

Method
 

  1. Preheat your oven to 425°F (220°C). Line a 12-count standard muffin tin with parchment tulip liners or spray with nonstick cooking spray.
  2. Grate the zucchini on the medium holes of a box grater. Place grated zucchini in a clean kitchen towel and gently squeeze out about 2 to 3 tablespoons of excess liquid (do not wring it bone-dry—we need natural moisture for the tender crumb!).
  1. In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and sea salt until uniform.
  2. In a separate medium bowl, whisk together the eggs, oil (or melted butter), brown sugar, granulated sugar, Greek yogurt, and vanilla extract until completely smooth and emulsified.
  3. Pour the wet mixture into the dry bowl. Using a silicone spatula, fold gently just until mostly combined. Fold in the grated zucchini and 3/4 cup of chocolate chips until evenly dispersed—do not overmix!
  1. Divide batter evenly among the 12 muffin cups, filling them all the way to the top edge for tall bakery domes. Dot the tops with the reserved chocolate chips and a sprinkle of turbinado raw sugar.
  2. Bake at 425°F (220°C) for 5 minutes to trigger rapid leavening and create towering domes. Then, without opening the oven door, reduce heat to 350°F (175°C) and bake for an additional 15 to 17 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Allow muffins to rest in the tin for 5 minutes, then transfer to a wire cooling rack. Enjoy warm with gooey melted chocolate and melted butter!

Nutrition

Serving: 1gCalories: 275kcalCarbohydrates: 36gProtein: 4.2gFat: 13gSaturated Fat: 4.1gCholesterol: 35mgSodium: 190mgPotassium: 165mgFiber: 2.2gSugar: 18gVitamin A: 9000IUVitamin C: 5.4mgCalcium: 450mgIron: 0.3mg

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