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Cinnamon Zucchini Crumb Muffins

Cinnamon zucchini crumb muffins with a thick, sandy golden streusel piled high on moist zucchini muffins. Bakery-style crumb muffins with caramelized cinnamon-sugar pockets for a soft, tender crumb.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

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
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
  • 0.33 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cup zucchini grated and squeezed dry

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Make the crumb topping by combining all-purpose flour, both sugars, and cinnamon, then cut in cold unsalted butter until large, sandy clumps form.
  3. Refrigerate the crumb topping while you make the batter.
Make the batter
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined.
  2. In a separate bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.
  3. Stir the wet mixture into the dry ingredients until just combined, then fold in grated zucchini.
Bake
  1. Fill muffin cups 3/4 full with batter and pile a generous amount of crumb topping onto each.
  2. Bake for 20–22 minutes at 375°F until the crumb is golden and a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool further.

Notes

Pro tip: squeeze the grated zucchini firmly so the muffins stay moist but not soggy, then let the crumb topping chill so it bakes up sandy and golden. Store covered in the fridge for up to 4 days; rewarm in a 300°F oven for 5–8 minutes. Freeze muffins (without powdered sugar) for up to 2 months. For a lighter swap, use low-fat sour cream (texture will be slightly less tender but still works).