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Cozy Zucchini Bread Muffins Recipe with Easy Crunchy Streusel Topping

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Moist, tender zucchini bread muffins bursting with cinnamon warmth, finished with a crunchy, buttery streusel topping. Perfect for cozy mornings or anytime you need a comforting treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar (150 g)
  • ½ cup vegetable oil or melted coconut oil (120 ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, squeezed dry (about 2 medium zucchinis)
  • For the Crunchy Streusel Topping:
  • ½ cup all-purpose flour (65 g)
  • ¼ cup brown sugar, packed (50 g)
  • ¼ cup cold unsalted butter, cubed (56 g)
  • ½ teaspoon ground cinnamon
  • 2 tablespoons coarse sugar or turbinado sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Arrange oven rack in the middle. Lightly grease muffin tin or line with paper liners.
  2. Grate about 1 ½ cups zucchini (from 2 medium zucchinis). Squeeze out as much moisture as possible using a clean kitchen towel. Set aside.
  3. In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk eggs and sugar until combined and slightly thickened (about 2 minutes by hand). Add oil and vanilla extract, whisk until smooth.
  5. Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Do not overmix; a few lumps are okay.
  6. Gently fold grated zucchini into the batter. Batter should be moist but not runny.
  7. Prepare streusel topping: In a small bowl, mix ½ cup flour, brown sugar, cinnamon, and coarse sugar. Add cold cubed butter and blend with fingers or pastry cutter until mixture resembles coarse crumbs.
  8. Spoon batter evenly into muffin tin, filling each about ¾ full. Sprinkle a generous amount of streusel topping on each muffin.
  9. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Streusel should be golden brown and crisp.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Use cold butter for streusel topping and chill if kitchen is warm. Do not overmix batter to keep muffins tender. Tent with foil if tops brown too quickly. Fresh baking powder and soda ensure good rise.

Nutrition

Keywords: zucchini bread muffins, streusel topping, cinnamon muffins, easy muffins, cozy breakfast, zucchini recipe, quick muffins

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