Go Back
Bakery-style zucchini muffins with a dreamy streusel topping are pictured, highlighting their golden-brown color and delicious texture.
Lady Maria

Bakery-Style Zucchini Muffins with Dreamy Streusel Topping

These bakery-style zucchini muffins are incredibly moist and topped with a buttery, crumbly streusel. They're easy to make and perfect for using up extra zucchini, offering a warm, comforting flavor ideal for brunch, afternoon tea, or a simple treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini, squeezed dry
  • 1/2 cup all-purpose flour for streusel
  • 1/4 cup granulated sugar for streusel
  • 1/4 cup packed brown sugar for streusel
  • 1/4 cup cold unsalted butter, cut into small pieces for streusel
  • 1/2 teaspoon ground cinnamon for streusel

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • medium bowl
  • Large bowl
  • Pastry blender or fingertips
  • whisk
  • Mixing bowls
  • measuring cups and spoons
  • wire rack
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Place in the refrigerator while you prepare the muffin batter.
  3. Whisk the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Combine the wet ingredients: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
  6. Fold in the zucchini: Gently fold in the shredded zucchini until evenly distributed throughout the batter.
  7. Fill the muffin cups: Fill each muffin cup about 2/3 full with batter.
  8. Sprinkle with streusel: Generously sprinkle the streusel topping over each muffin.
  9. Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  10. Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  11. Enjoy!

Notes

For best results, don't overmix the batter and squeeze excess moisture from the zucchini to prevent soggy muffins. Use cold butter for a crumbly streusel topping. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Add chocolate chips, nuts, or dried fruit for variations.