Print

Perfect Cinnamon Streusel Zucchini Bread Muffins

cinnamon streusel zucchini bread muffins - featured image
Print Recipe

These moist, tender zucchini muffins are topped with a crunchy cinnamon streusel and come together in about 40 minutes. They’re perfect for breakfast or a snack, and nobody will guess there’s a vegetable hiding inside.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups (about 1 medium zucchini, 180g) shredded zucchini
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ cup (63g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Shred the zucchini using a box grater. Place in a clean kitchen towel or paper towels and squeeze out excess moisture. Set aside.
  3. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and cut in with a pastry cutter or your fingers until mixture resembles coarse crumbs. Refrigerate until needed.
  4. In a large bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons cinnamon, and ½ teaspoon salt.
  5. In a medium bowl, whisk together eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and slightly pale.
  6. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  7. Fold in the shredded zucchini until evenly distributed.
  8. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  9. Remove streusel from fridge and sprinkle generously over each muffin, pressing down lightly.
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeezing excess moisture from the zucchini is crucial to avoid soggy muffins. Keep the streusel cold for a crunchier topping. Room temperature eggs help the batter come together smoothly. Measure flour by spooning into the cup and leveling off. Rotate the pan halfway through baking for even browning.

Nutrition

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

Find it online: https://spoonette.com/perfect-cinnamon-streusel-zucchini-bread-muffins-recipe/