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Perfect Cinnamon Zucchini Muffins with Easy Streusel Topping

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These incredibly moist and tender zucchini muffins are topped with a crunchy, buttery cinnamon streusel. They’re the perfect balance of sweet and spiced, making them an ideal breakfast or snack that even vegetable skeptics will love.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup buttermilk (or ½ cup milk mixed with 1 teaspoon lemon juice)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
  2. Prepare the streusel topping: In a small bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add the cold butter cubes and cut them in using a pastry cutter or two forks until the mixture resembles coarse sand with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  3. Shred and drain the zucchini: Grate 1 ½ cups of zucchini using the large holes of a box grater. Place the shreds in the center of a clean kitchen towel, gather the corners, and twist firmly over the sink to squeeze out as much liquid as possible.
  4. Mix the dry ingredients: In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt. Set aside.
  5. Mix the wet ingredients: In a medium bowl, whisk together ½ cup granulated sugar, ½ cup brown sugar, ½ cup oil, 2 eggs, and 1 teaspoon vanilla until smooth and well combined.
  6. Combine wet and dry: Pour the wet mixture into the dry mixture and stir gently with a rubber spatula until just combined. A few streaks of flour are okay.
  7. Add zucchini and buttermilk: Fold in the shredded zucchini and ½ cup buttermilk. Stir just until everything comes together. The batter will be thick but scoopable.
  8. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  9. Add the streusel: Sprinkle the chilled streusel topping generously over each muffin, pressing it gently into the batter so it sticks.
  10. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  11. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini—excess moisture will make muffins soggy. Room temperature eggs are important for proper emulsification. Measure flour by spooning and leveling to avoid dense muffins. Keep streusel cold until ready to use. Do not overmix the batter; a few lumps are fine. For best results, use a light-colored metal muffin pan.

Nutrition

Keywords: zucchini muffins, cinnamon muffins, streusel topping, easy muffin recipe, breakfast muffins, summer baking, zucchini bread muffins

Find it online: https://cravemila.com/perfect-cinnamon-zucchini-muffins-with-easy-streusel-topping/