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Best Easy Moist Cinnamon Zucchini Streusel Muffins

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These incredibly moist cinnamon zucchini streusel muffins are packed with warm cinnamon flavor and topped with a buttery, crunchy streusel. Perfect for breakfast, snack, or dessert, they’re a delicious way to enjoy your garden zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, squeezed dry
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated 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 your muffin tin with paper liners or grease the cups well.
  2. Shred the zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture.
  3. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and 1 teaspoon cinnamon. Add cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while preparing batter.
  4. Mix the dry ingredients: In a large bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, ½ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt.
  5. Combine the wet ingredients: In a medium bowl, whisk together 2 eggs, ½ cup vegetable oil, ⅓ cup buttermilk, and 1 teaspoon vanilla extract until smooth.
  6. Fold everything together: Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Gently fold in the squeezed zucchini until evenly distributed.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Add the streusel: Take the streusel out of the fridge and sprinkle generously over each muffin, pressing it lightly into the batter.
  9. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  10. Cool properly: Let the muffins rest in the tin for 5 minutes, then transfer them to a cooling rack.

Notes

Don’t skip squeezing the zucchini—it prevents soggy muffins. Room temperature ingredients emulsify better. Measure flour by spooning and leveling. Rotate the pan halfway through baking for even browning. Muffins taste even better the next day.

Nutrition

Keywords: zucchini muffins, cinnamon streusel muffins, moist zucchini muffins, easy muffin recipe, vegetable muffins

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