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Easy Cinnamon Walnut Zucchini Muffins with Maple Glaze

cinnamon walnut zucchini muffins - featured image
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Moist and tender zucchini muffins with warm cinnamon and crunchy toasted walnuts, topped with a sweet maple glaze. Perfect for breakfast, brunch, or a cozy snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ cup granulated sugar (100 g)
  • ½ cup brown sugar, packed (110 g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted coconut oil (120 ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, squeezed to remove excess moisture (about 1 medium zucchini)
  • ½ cup chopped walnuts (60 g), toasted
  • For the Maple Glaze:
  • ½ cup powdered sugar (60 g)
  • 2 tablespoons pure maple syrup (30 ml)
  • 1–2 teaspoons milk or almond milk
  • A pinch of cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper liners.
  2. Grate the zucchini using a box grater or food processor. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, beat the granulated sugar, brown sugar, and eggs until smooth and slightly fluffy (about 1-2 minutes). Add the vegetable oil and vanilla extract, mixing until combined.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
  6. Fold in the grated zucchini and toasted walnuts until evenly distributed.
  7. Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full.
  8. Bake for 20–25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes, then transfer to a cooling rack.
  10. While muffins cool, whisk together powdered sugar, maple syrup, milk, and a pinch of cinnamon until smooth. Adjust milk quantity for desired glaze consistency.
  11. Drizzle the glaze over the cooled muffins and let it set for a few minutes before serving.

Notes

Squeeze excess moisture from zucchini to prevent soggy muffins. Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Avoid overmixing batter to keep muffins tender. Adjust milk in glaze for desired thickness. Muffins can be made gluten-free by substituting flour with a 1:1 gluten-free blend and possibly adding an extra egg or milk.

Nutrition

Keywords: zucchini muffins, cinnamon muffins, walnut muffins, maple glaze, easy muffins, moist muffins, breakfast muffins, healthy muffins

Find it online: https://ovenmila.com/easy-cinnamon-walnut-zucchini-muffins-recipe-with-maple-glaze-for-perfect-moistness/