Description
Soft zucchini muffins topped with a sweet, buttery streusel.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed dry
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Whisk in the eggs one at a time, then stir in the vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a fork or your fingertips until the mixture resembles coarse crumbs.
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle the streusel topping generously over the top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze as much moisture out of the grated zucchini as possible to prevent the muffins from being too wet.
- Do not overmix the batter; this can result in tough muffins.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American