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Zucchini Coffee Cake Muffins

Zucchini coffee cake muffins with tender crumb and a thick cinnamon streusel topping that bakes up golden and lightly crunchy. Grated, squeezed-dry zucchini keeps the muffins moist while the crumb layer delivers that classic coffee cake texture.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 0.3333333333 cup all-purpose flour
  • 0.25 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed Use cold butter for best crumbly streusel.
For the muffins
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup brown sugar, packed
  • 0.3333333333 cup sour cream
  • 0.3333333333 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry Grate, then squeeze well so batter bakes instead of steaming.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat your oven to 375°F and line a 12-cup muffin tin with liners, setting the pan on a stable surface for easy filling.
Make the streusel
  1. Combine all-purpose flour, brown sugar, and cinnamon in a bowl, then cut in cold unsalted butter with your fingers or a fork until crumbly.
  2. Refrigerate the streusel while you make the batter to keep it thick and clumpy for a crunchy top.
Make the muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a large bowl until evenly mixed.
  2. In a separate bowl, whisk eggs, brown sugar, sour cream, vegetable oil, and vanilla extract until smooth.
  3. Add the wet mixture to the dry and stir until just combined, then fold in the grated zucchini.
Assemble and bake
  1. Divide batter among the muffin cups, filling each to about ¾ full.
  2. Top each muffin generously with the chilled streusel, pressing lightly so it adheres.
  3. Bake for 20–22 minutes at 375°F until a toothpick comes out clean and the streusel looks golden with a slightly crunchy surface.
  4. Cool in the pan for 5 minutes before transferring the muffins to a wire rack to finish setting.

Notes

For the best streusel texture, use cold butter and refrigerate the crumble before topping—this helps it bake into chunky, golden bits instead of melting in. Store airtight at room temperature for 2 days or refrigerate up to 5 days; freeze up to 2 months. For a dairy-light option, swap sour cream with an equal amount of plain nonfat Greek yogurt.