Zucchini Cinnamon Chip Muffins – soft muffins filled with zucchini, cinnamon chips, and walnuts.
Originally published July 23, 2013. Updated September 3, 2020.
Do you have a ton of zucchini in your kitchen right now? We’ve been getting it weekly in our produce box so I’ve been trying to come up with fun ways to use it.
These soft muffins are full of shredded zucchini, cinnamon chips, and walnuts! I’ve been making them every fall for years and they’re a great fall muffin for people who maybe aren’t too excited by pumpkin.
If you want a more summery zucchini recipe, my Meyer Lemon Zucchini Bread is a favorite!
- All-purpose flour
- Baking Soda
- Granulated sugar
- Sour cream – you can substitute plain yogurt or even milk if you don’t have sour cream
- Shredded zucchini – about 1 small zucchini
- Cinnamon chips
- Walnuts – you can use pecans if you prefer
- Stir together flour, baking soda, cinnamon, and salt
- Beat butter and sugar until light and fluffy
- Add egg, vanilla, and sour cream
- Add dry ingredients to wet ingredients and beat until combined
- Stir in shredded zucchini, cinnamon chips, and walnuts
- Divide batter among 12 muffin cups
- Bake 20 – 23 minutes, until golden brown
- Let cool completely before serving
Can You Freeze Zucchini Muffins?
Yes! You can freeze these muffins. Let them cool completely and then put them in a freezer ziploc bag, making sure to squeeze out as much air as possible. They will be good in the freezer for up to 3 months.
To defrost, just let them sit at room temperature for a couple hours.
Where To Buy Cinnamon Chips
During fall and winter, cinnamon chips can be found in the holiday baking sections of most grocery stores. I found them at Target just the other day (it’s early September when I’m writing this) in the Halloween baking section.
If you can’t find them, you can always order them online.
More Muffin Recipes
- Pineapple Upside Down Muffins
- Banana Muffins with Nutella Swirl
- Pumpkin Banana Muffins
- Blueberry Muffins
- Strawberry Chocolate Chip Muffins
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- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) butter, room temperature
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ cup sour cream
- 1 cup shredded zucchini
- ½ cup cinnamon chips
- ½ cup walnuts (or pecans)
- Preheat oven to 350F. Line 12 muffin cups with liners or spray with baking spray.
- Sift together flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy. Add egg, vanilla, and sour cream; beat until well combined.
- Slowly add dry ingredients, scraping down the sides of the bowl as you go. Add zucchini, cinnamon chips, and walnuts; beat until just combined.
- Fill the prepared muffin tins about ¾ of the way full.
- Bake for 20 - 23 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean
- Let cool until cool enough to remove from the muffin tin. Let cool completely before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 211mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g