Zucchini Muffins (Moist, With Cinnamon Crumble)

What Makes This Recipe Work

Squeezing the zucchini dry concentrates its flavor and prevents gummy centers, and the crumble adds a crisp, sweet top that contrasts with the tender crumb. A mix of white and brown sugar keeps them soft without being heavy.

Ingredients for Zucchini Muffins (Moist, With Cinnamon Crumble)

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 1/2 cup (120 ml) neutral oil
• 1 tsp vanilla extract
• 1 1/2 cups (about 200 g) grated zucchini, squeezed dry
• For the crumble: 1/4 cup (30 g) all-purpose flour, 2 tbsp packed light brown sugar, 1/2 tsp ground cinnamon, 2 tbsp cold butter, cut into pieces

How to Make Zucchini Muffins (Moist, With Cinnamon Crumble)

1. Heat the oven to 375 degrees F (190 C). Line a 12-cup muffin tin with paper liners.
2. Grate the zucchini on the large holes of a box grater, wrap it in a clean towel, and squeeze out as much water as you can.
3. Make the crumble first: in a small bowl, rub the flour, brown sugar, cinnamon, and cold butter together with your fingers until it forms coarse, clumpy crumbs. Set aside.
4. In a large bowl, whisk the flour, baking soda, cinnamon, baking powder, and salt together.
5. Stir in both sugars, then add the eggs, oil, and vanilla and mix until just combined.
6. Fold in the squeezed zucchini until no dry streaks remain. Do not overmix, or the muffins turn tough.
7. Divide the batter evenly among the liners, filling each about three-quarters full, then scatter the crumble over the tops.
8. Bake for 18 to 22 minutes, until the tops are domed and golden and a toothpick in the center comes out clean. Cool in the tin for 5 minutes, then move to a rack.

Tips for the Best Zucchini Muffins (Moist, With Cinnamon Crumble)

• Fill empty muffin cups halfway with water to keep the pan from warping and the muffins baking evenly.
• Do not pack the batter down; a light hand keeps the muffins tall and tender.
• If the crumble clumps too much, break it up with a fork before sprinkling.
• Let the muffins cool for 5 minutes before removing so the crumble sets.

Variations and Substitutions

• Add 1/3 cup chopped walnuts or pecans to the batter for crunch.
• Swap the cinnamon for 1/2 tsp pumpkin pie spice for a warmer, fall-style muffin.
• Bake the same batter as the moist zucchini bread recipe in a loaf pan for 50 to 55 minutes.
• For a chocolate version, use the chocolate zucchini bread recipe and bake it as muffins for a dessert-style treat.

How to Store and Reheat

• Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Freeze fully cooled muffins in a zip-top bag for up to 3 months and thaw at room temperature or warm briefly.

Zucchini Muffins (Moist, With Cinnamon Crumble) FAQ