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Best Gluten-Free Cinnamon Sugar Zucchini Muffins Recipe

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These tender gluten-free cinnamon sugar zucchini muffins are moist, soft, and topped with a crackly cinnamon sugar crust. Perfect for breakfast or a snack, they come together in under 30 minutes and are a crowd-pleaser even for zucchini skeptics.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • ½ cup almond flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • 1 cup grated zucchini, squeezed dry (about 1 medium zucchini)
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil or melted coconut oil
  • ¼ cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 1 tablespoon melted butter or coconut oil (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Grate zucchini using the medium holes of a box grater. Place grated zucchini in a clean kitchen towel, gather corners, and twist firmly over the sink to squeeze out as much moisture as possible. Set aside.
  3. In a large bowl, whisk together gluten-free flour blend, almond flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until no lumps remain.
  4. In a separate medium bowl, whisk eggs until frothy, about 30 seconds. Add oil, milk, and vanilla extract; whisk until smooth and well combined.
  5. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (10-15 strokes). Fold in squeezed zucchini gently. Do not overmix; batter will be thick and slightly lumpy.
  6. In a small bowl, mix 3 tablespoons sugar and 1 teaspoon cinnamon for topping. In another small bowl, melt butter or coconut oil.
  7. Divide batter evenly among 12 muffin cups, filling each about three-quarters full. Brush tops with melted butter, then generously sprinkle cinnamon sugar mixture over each muffin.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown and spring back when lightly touched.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini dry to avoid soggy muffins. Measure flour by spooning into cup and leveling. Use room temperature eggs. Do not overmix batter. For nut-free, replace almond flour with ½ cup additional gluten-free all-purpose flour and add 1 tablespoon extra oil. For dairy-free, use non-dairy milk and coconut oil instead of butter. For vegan, use flax eggs and plant-based milk. Store in airtight container at room temperature up to 3 days; freeze individually up to 3 months.

Nutrition

Keywords: gluten-free, zucchini muffins, cinnamon sugar, breakfast, snack, easy, healthy

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