Description
Zucchini Muffins from scratch deliver pure bakery comfort straight to your kitchen counter. Warm cinnamon streusel crumbles perfectly over these moist morning treats that sneak delicious vegetables into a crowd-pleasing breakfast favorite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup grated zucchini
- 1 large egg
Supporting Ingredients:
- ¾ cup granulated sugar
- ½ cup buttermilk
- ¼ cup unsalted butter, softened
Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup cold unsalted butter, cut into small pieces
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to 375°F (190°C) and arrange paper liners inside a 12-cup muffin tin.
- Combine 2 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium mixing bowl, whisking thoroughly to distribute the leavening agents and spices evenly.
- In a large bowl, cream ¼ cup softened butter with ¾ cup granulated sugar until the mixture becomes light and airy.
- Crack 1 large egg into the butter-sugar mixture and blend until completely incorporated.
- Stir ½ cup buttermilk and 1 teaspoon vanilla extract together in a separate small bowl.
- Gradually add the dry flour mixture and buttermilk to the butter mixture, alternating between the two and mixing gently until just combined. Avoid overmixing the batter.
- Squeeze excess moisture from 1 cup grated zucchini, then fold it delicately into the batter.
- Create the streusel topping by mixing ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and ¼ teaspoon cinnamon in a small bowl.
- Cut ¼ cup cold butter into tiny pieces and work it into the streusel mixture using your fingertips until it resembles coarse, crumbly texture.
- Distribute the muffin batter evenly across the prepared muffin cups, filling each about ⅔ full.
- Generously sprinkle the streusel topping over each muffin, covering the surface completely.
- Slide the muffin tin into the preheated oven and bake for 22-25 minutes, checking for doneness with a toothpick that should emerge clean.
- Remove the muffins from the oven and allow them to rest in the tin for 3-4 minutes before transferring to a wire rack for complete cooling.
Notes
- Grate zucchini on the large holes of a box grater for the best texture and moisture in your muffins.
- When mixing batter, stop stirring the moment ingredients are combined to keep muffins tender and prevent tough results.
- Cold butter works best for streusel topping, creating those delectable crumbly clusters that add perfect crunch and sweetness.
- Store muffins in an airtight container at room temperature for 2-3 days, or freeze wrapped individually for quick breakfast treats later.
- Prep Time: 20-25 minutes
- Cook Time: 20-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 168 kcal
- Sugar: 11 g
- Sodium: 134 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg