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–+ servings

Zucchini Muffins

Ania
These Zucchini muffins are full of wholesome flavour and warm spices. It has a buttery streusel sprinkled on top that pairs the cinnamon, vanilla, and zucchini flavours wonderfully. They come together in one bowl and are the perfect recipe to use up zucchini during this farmer's market season!
5 from 1 vote

Ingredients
 
 

For the streusel

For the muffins

Instructions
 

  • Preheat the oven to 350℉. Line the muffin liners with 8 liners and set aside. Shred the zucchini with a grater and set aside.
    1 1/2 cups grated unpeeled zucchini
  • Make the streusel. In a small bowl, combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside in fridge while you make the muffin batter.
    3/4 cup all-purpose flour, 1/3 cup white sugar, 5 tbsp butter cold
  • In a medium-sized bowl, add in flour, baking soda, sugar, cinnamon, nutmeg, and baking powder. Mix together and set aside.
    1 1/2 cups flour, 1 tsp cinnamon, 1/8 tsp nutmeg, 1 tsp baking powder, 1/2 tsp baking soda, 3/4 cups sugar
  • Into the large bowl add oil, eggs, vanilla, and lemon juice. Whisk until well combined.
    2 eggs, 1/2 cup oil, 1 tbsp vanilla, 1 tbsp lemon juice
  • Add the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
  • Add the shredded zucchini and mix in a few times. Do not over-mix!!
    1 1/2 cups grated unpeeled zucchini
  • Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
  • Bake the muffins at 350°F for 20-27 minutes. Mine took 26 minutes exactly. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
  • These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!