Description
Soft and moist zucchini muffins topped with a crunchy, buttery cinnamon streusel. Perfect for breakfast, snacks, or brunch, these muffins combine tender crumb with sweet, spiced crunch and a subtle fresh flavor from grated zucchini. A delicious way to sneak veggies into a sweet treat everyone will enjoy.
Ingredients
Units
Scale
Main Muffin Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup grated zucchini (squeezed of excess moisture)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping Ingredients
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
Instructions
- Prepare the Streusel Topping: Combine brown sugar, flour, cinnamon, and cold cubed butter in a small bowl. Use your fingers or a pastry cutter to mix until coarse crumbs form. Set aside in the refrigerator while preparing the batter.
- Grate and Squeeze Zucchini: Grate fresh zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy muffins.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract for added aroma and flavor.
- Fold in Zucchini and Dry Mix: Gently fold the grated zucchini into the wet mixture, followed by the dry ingredients. Mix just until combined to avoid overworking the batter and to keep muffins tender.
- Fill Muffin Cups and Add Streusel: Spoon the batter evenly into a prepared muffin tin lined with paper liners or greased. Sprinkle generously with the chilled streusel topping, pressing lightly so it adheres.
- Bake to Golden Perfection: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean. Muffins should be risen with a crisp topping.
Notes
- Don’t skip squeezing zucchini out to avoid soggy muffins.
- Use cold butter for a crunchy streusel topping texture.
- Avoid overmixing the batter to keep muffins light and tender.
- Check oven temperature with a thermometer for accurate baking.
- Test doneness with a toothpick inserted after 20 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg