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Preheat oven to 350F. Line 2 12-cup muffin tins with liners or spray with baking spray.
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Sift together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar, and vanilla until combined. Beat in sour cream, vegetable oil, and grated zucchini. Slowly add dry ingredients, scraping down the sides of the bowl as you go. Beat in cinnamon chips until just combined.
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Fill the prepared muffin tins about ¾ of the way full.
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Bake for 20 - 23 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.