Cinnamon Streusel Zucchini Muffins
If you’re on the hunt for a breakfast treat that’s both delightful and a touch healthier, these cinnamon streusel Zucchini Muffins might just become your new favorite. Packed with the subtle sweetness of zucchini and topped with a crunchy cinnamon streusel, they’re a delicious way to start your day. Plus, they make use of that abundant zucchini, satisfying both your taste buds and your garden’s yield.
Growing up, summers at my grandmother’s house meant baskets full of fresh zucchinis picked straight from her garden. Her ingenious ways to incorporate zucchini into almost every dish were inspiring, yet it was these muffins that captured my heart. They were soft, moist, and perfectly spiced—the very essence of comfort food. Sharing this nostalgic recipe brings back treasured memories and a comfort I long to impart to you.
Why You’ll Love This Recipe
These muffins are a perfect blend of health and indulgence. The zucchini keeps the muffins moist without needing a lot of oil, and the cinnamon streusel topping adds a burst of flavor and texture that complements the soft crumb. Ideal for busy mornings, they’re easy to make, portable, and freeze exceptionally well. Plus, they sneak in a serving of vegetables, making them both a parent and kid-approved option!
Ingredients Notes
Using fresh zucchini is key. You don’t need to peel it; just grate and go. For the streusel, opt for a good-quality cinnamon to really make the flavors pop. If you’re looking for substitutions, applesauce can replace half the oil for a lighter version, and gluten-free flour mixes can swap in at a 1:1 ratio for those with gluten sensitivities.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
Step 2
In a large bowl, combine flour, baking powder, salt, and cinnamon. Set aside.
Step 3
In a separate bowl, whisk together eggs, sugar, oil, and vanilla. Gently fold in the grated zucchini.
Step 4
Combine the wet and dry ingredients, stirring until just mixed. Do not overmix to keep the muffins tender.
Step 5
Divide the batter evenly into the prepared muffin tin. Top with spoonfuls of streusel, then bake for 18-22 minutes until a toothpick inserted comes out clean.
Storage Options
To store, let muffins cool completely before placing them in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap; simply thaw at room temperature or warm gently in the microwave when ready to enjoy.
Variations & Substitutions
For a nutty twist, add a handful of chopped walnuts or pecans to the batter. Love chocolate? Mix in chocolate chips for a decadent variation. Vegan friends can substitute flaxseed meal for eggs, and use coconut oil in place of butter—yum!
Serving Suggestions
These muffins make a quick breakfast paired with a cup of coffee or as an afternoon snack with some tea. They’re perfect for brunch gatherings or as a thoughtful homemade gift. Serve warm, with a pat of butter, for extra indulgence.
Frequently Asked Questions
Can I make these muffins without a mixer? Absolutely! A simple whisk and a spatula will do the trick. Just ensure you don’t overmix the batter to keep the muffins light and fluffy.
How can I tell when my muffins are done? Gently press the top of a muffin; it should spring back lightly. A toothpick inserted in the center should come out clean or with just a few crumbs—no wet batter!
Do I need to squeeze the water out of the zucchini? It’s not necessary for this recipe. The moisture from the zucchini helps to keep the muffins deliciously moist, so simply grate and incorporate directly into the batter.
Cinnamon Streusel Zucchini Muffins
Ingredients
Main Ingredients
- 1.5 cups shredded zucchini squeeze out excess moisture
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 tsp ground cinnamon divided
- 0.5 tsp baking soda
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the shredded zucchini, sugar, oil, and 1 teaspoon of cinnamon until well combined.
- In another bowl, whisk together the flour, baking soda, and remaining cinnamon.
- Combine the wet and dry ingredients until just mixed. Do not overmix.
- Fill each muffin cup about 3/4 full with the batter.
- Bake in the preheated oven for 25 minutes or until a toothpick comes out clean.
