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Cinnamon Zucchini Crumb Muffins

Cinnamon zucchini crumb muffins with bakery-style streusel come out with a moist crumb and a thick, sandy topping. Grated zucchini is folded into the batter, then each muffin is piled high with cinnamon sugar crumbles before baking until golden.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the crumb topping
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 tsp cinnamon
  • 4 tbsp unsalted butter cold, cubed
For the muffins
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.3333333333 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cup zucchini grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
Make the cinnamon crumb topping
  1. Combine flour, both sugars, and cinnamon, then cut in cold butter until large, sandy clumps form; refrigerate so the crumble firms up.
Mix the muffin batter
  1. Whisk flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  2. Beat eggs, both sugars, oil, sour cream, and vanilla until smooth in a separate bowl.
  3. Stir the wet mixture into the dry ingredients until just combined, then fold in grated zucchini.
Fill and bake
  1. Fill muffin cups ¾ full with batter and pile a generous amount of crumb topping on each.
  2. Bake for 20–22 minutes at 375°F until the crumb topping is golden and a toothpick inserted in the center comes out clean.
Cool
  1. Cool in the pan for 5 minutes before transferring to a wire rack so the muffins don’t steam.

Notes

For the best streusel, keep the butter cold and refrigerate the crumb after mixing so it bakes into sandy, golden pockets. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze up to 2 months. For a lighter option, replace the sour cream with plain low-fat Greek yogurt for similar tang and moisture.