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Zucchini Streusel Muffins

A Zucchini Streusel Muffin cut in half showing moist interior with green zucchini shreds and a crunchy, sugary streusel topping.
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A recipe for moist, from-scratch zucchini muffins topped with a sweet, buttery crumb streusel.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (do not squeeze)
  • 1/2 cup milk
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs, oil, and vanilla extract. Whisk until combined.
  4. Stir the shredded zucchini and milk into the wet ingredients.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are acceptable.
  6. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Generously sprinkle the streusel topping over the batter in each cup.
  9. Bake for 5 minutes at 400 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not squeeze the moisture from the shredded zucchini; this liquid helps keep the muffins moist.
  • For a richer streusel flavor, you can brown the butter before mixing it with the dry streusel ingredients.
  • Add 1/2 cup chopped walnuts or pecans to the batter for extra texture.
  • These muffins freeze well; wrap cooled muffins individually in plastic wrap before placing them in a freezer bag.

Nutrition

Find it online: https://savoryskies.com/zucchini-streusel-muffins-recipe/