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Perfect Cinnamon Sugar Zucchini Muffins Recipe

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These Perfect Cinnamon Sugar Zucchini Muffins with Streusel Top are incredibly moist, tender, and packed with warm cinnamon flavor. Born from a happy kitchen accident, they’re quick to make, use simple ingredients, and are perfect for breakfast or a snack.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated and squeezed dry zucchini
  • ¼ cup (60ml) milk
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Prepare the zucchini: Wash and trim the ends, then grate using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. Set aside.
  3. Make the streusel topping: In a small bowl, whisk together ⅓ cup flour, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making the batter.
  4. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, ½ cup granulated sugar, ½ cup brown sugar, baking soda, baking powder, 2 teaspoons cinnamon, and salt until evenly distributed.
  5. Mix the wet ingredients: In a separate medium bowl, whisk the eggs until light and frothy, about 30 seconds. Add the vegetable oil, vanilla extract, and milk. Whisk until smooth and well combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined—some streaks of flour are okay. Do not overmix.
  7. Fold in the zucchini: Add the squeezed zucchini to the batter and fold gently until evenly distributed. The batter will be thick and slightly lumpy.
  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 cold streusel generously over each muffin, pressing it gently into the batter.
  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. The tops should be golden brown.
  11. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip squeezing the zucchini—it prevents soggy muffins. Room temperature ingredients emulsify better. Measure flour by spooning and leveling for accuracy. Oven temperatures vary; use an oven thermometer and rotate the pan halfway through baking. Let muffins cool in the pan for 5 minutes to set the structure. These muffins taste even better the next day as flavors meld.

Nutrition

Keywords: zucchini muffins, cinnamon sugar muffins, streusel muffins, easy muffin recipe, breakfast muffins, vegetable muffins

Find it online: https://lenatable.com/perfect-cinnamon-sugar-zucchini-muffins-recipe/