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Moist Cinnamon Streusel Zucchini Muffins

cinnamon streusel zucchini muffins - featured image
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These incredibly tender zucchini muffins feature a buttery cinnamon streusel topping and come together in one bowl. A happy accident turned into the most-requested bake, perfect for breakfast, brunch, or bake sales.

Ingredients

Scale
  • 1/2 cup all-purpose flour (60g)
  • 1/2 cup packed brown sugar (100g), light or dark works
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter (56g), cold and cut into small cubes
  • 1 1/2 cups all-purpose flour (180g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup vegetable oil (120ml), or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it well.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces. Set this in the fridge while you make the batter.
  3. Grate and squeeze the zucchini: Wash your zucchini and trim off the ends. Grate it using the large holes of a box grater. Place the grated zucchini in the center of a clean kitchen towel, gather the edges, and squeeze firmly over the sink to remove excess liquid.
  4. Mix the dry ingredients: In a large bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and 2 teaspoons cinnamon.
  5. Mix the wet ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  6. Combine wet and dry: Pour the wet mixture into the dry mixture and stir with a rubber spatula until just combined. Fold in the squeezed zucchini gently.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Add the streusel: Sprinkle the streusel topping generously over each muffin, pressing it gently into the batter so it sticks.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. 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 dry—this is crucial for moist, not soggy, muffins. Keep the streusel cold until ready to use. Use room temperature eggs for best results. Do not overmix the batter. Check for doneness at 18 minutes. The flavors improve on day two.

Nutrition

Keywords: zucchini muffins, cinnamon streusel, easy muffin recipe, moist zucchini muffins, breakfast muffins, bake sale muffins

Find it online: https://siennaspoon.com/moist-cinnamon-streusel-zucchini-muffins-easy-recipe/