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Best Cinnamon Streusel Zucchini Muffins – Easy & Moist

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Tender, spiced zucchini muffins topped with a crumbly cinnamon streusel. Made with simple ingredients, these muffins are incredibly moist and perfect for breakfast, brunch, or a healthy-ish treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 1 medium zucchini, not squeezed)
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup (57g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate the zucchini using the large holes of a box grater. Do not squeeze out the liquid. Set aside.
  3. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized clumps. Refrigerate while you make the batter.
  4. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, ½ cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, and ¼ teaspoon nutmeg.
  5. Mix the wet ingredients: In a medium bowl, whisk together ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and ¼ cup milk until smooth and slightly pale, about 30 seconds.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Add the grated zucchini. Fold together with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Add the streusel: Remove the streusel from the fridge. Sprinkle it generously over each muffin, pressing it gently into the batter with your fingertips.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not squeeze the grated zucchini—the moisture is key for tender muffins. Keep the streusel cold to prevent it from sinking. Use room temperature ingredients for best results. Check your baking powder for freshness.

Nutrition

Keywords: zucchini muffins, cinnamon streusel, easy muffin recipe, moist zucchini muffins, breakfast muffins

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