Zucchini Muffin Recipe: Bakery-Style Muffins With a Sugar Top

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Zucchini muffins are soft, domed, and lightly spiced, with a sparkling sugar crust. This recipe makes 12 standard muffins using a high-heat start that gives tall bakery-style tops. The batter mixes in one bowl without a mixer and bakes in about 22 minutes.

How the Tall Tops Happen

The oven runs at 425°F for the first five minutes. That sudden burst of heat makes the batter rise quickly and set into a dome before the sides firm up. The temperature then drops to 350°F so the centers cook through without the exteriors burning. Filling the cups nearly to the rim also helps, as does letting the batter rest briefly before baking.

Ingredients

Muffins

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (70 g) packed light brown sugar
• 2 large eggs
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 g) plain yogurt or sour cream
• 2 teaspoons vanilla extract
• 1 1/2 cups (about 190 g) grated zucchini, lightly squeezed
• 1/2 cup (60 g) chopped pecans or walnuts, optional

Sugar Top

• 2 tablespoons coarse sugar
• 1/4 teaspoon ground cinnamon

Instructions

1. Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
3. In a large bowl, whisk both sugars with the eggs until combined. Whisk in the oil, yogurt, and vanilla until smooth.
4. Stir in the grated zucchini.
5. Add the flour mixture and fold with a spatula just until you no longer see dry flour. Fold in nuts, if using. The batter will be thick.
6. Let the batter rest 10 minutes on the counter. Meanwhile, mix the coarse sugar and cinnamon for the top.
7. Divide the batter among the cups, filling each nearly to the top, about 1/3 cup per muffin. Sprinkle with the cinnamon sugar.
8. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake another 15 to 18 minutes, until a toothpick comes out with a few moist crumbs.
9. Cool in the pan for 5 minutes, then move to a wire rack.

Tips

• Do not overmix. Ten to twelve folds is usually enough. Muffins mixed longer become tough and develop tunnels.
• Measure the zucchini. Too much creates a gummy muffin. Use a measuring cup and pack lightly.
• Use a scoop. A large cookie scoop or ice cream scoop gives evenly sized muffins that bake at the same rate.
• Rotate if needed. If your oven has hot spots, turn the pan once, after the temperature drop.
• Reduce sticking. Even paper liners can cling. Spray them lightly with oil for easier peeling.
• Check at 15 minutes. Ovens vary, and a muffin that bakes too long dries out fast.

Variations

Savory Option

For a savory muffin to serve with soup, reduce both sugars to 2 tablespoons total, omit cinnamon and vanilla, and add 3/4 cup shredded cheddar, 2 sliced green onions, and 1/2 teaspoon black pepper. Bake at the same temperatures. These make good picnic muffins and are firm enough to hold a slice of ham.

Storage and Reheating

Store cooled muffins in an airtight container lined with a paper towel to absorb moisture, which keeps tops from becoming sticky. They stay fresh at room temperature for two days and in the refrigerator for up to five days. Bring chilled muffins to room temperature before eating, or warm them in a 300°F (150°C) oven for 5 to 7 minutes.

For the freezer, wrap each muffin in plastic and place in a freezer bag. They keep for up to three months. Thaw overnight on the counter, or microwave a frozen muffin for 45 to 60 seconds. For a crisp top, finish with 3 minutes in a toaster oven.

FAQ

Why are my zucchini muffins flat?

Expired baking powder, an oven that is not fully preheated, or underfilled cups are the usual reasons. Test baking powder by stirring half a teaspoon into hot water; it should fizz right away. Also fill cups nearly to the top.

Do I need to drain the zucchini?

A light squeeze removes loose liquid. Heavy squeezing is not needed because the batter is thick and handles some moisture.

Can I use oil in place of yogurt?

The yogurt adds tenderness and tang. If you have none, use sour cream, buttermilk, or an equal amount of milk, though muffins made with milk are slightly less rich.

Can I bake these as a loaf?

Yes. Pour the batter into a greased 9 x 5-inch pan and bake at 350°F (175°C) for 50 to 60 minutes. Skip the high-heat start.

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