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!
Okaaay I'm diving head first into all things zucchini here and I am SO excited to share todays recipe!
These muffins are soft and fluffy and full of soo much goodness. I was really surprised that the cinnamon-spiced batter over-powered the zucchini so much!
I topped the muffins off with my classic 3 ingredient butter streusel and it just brings the flavours all together wonderfully.
For more muffin recipes, try Lemon Raspberry Streusel Muffins, Bakery Style Chocolate Chip Muffins, and Peach Streusel Muffins.
Why this recipe works
- Easy to make - Everything gets mixed in just a couple simple steps.
- Delicious - The perfect balance of hearty, sweet, and fluffy!
- No mixer required - Only a bowl, a whisk, and a spatula.
- Zucchini - A great way to use up some zucchini!
Instructions Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Cinnamon & Nutmeg - Essential spices for these warm and wholesome muffins.
Eggs – Make sure they’re at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Lemon juice - This works with the baking soda and helps to activate it!
Milk - I used whole milk, but you can use any kind of milk (animal or plant based). Make sure it's at room temperature before beginning.
Oil – I used a flavourless oil. You can also use melted butter.
White sugar - I used granulated white sugar for this recipe. Brings sweetness to the muffins.
Vanilla - Use a good quality vanilla to really enhance the flavours and tie it all together!
Zucchini - Adds flavourless moisture into the muffins that's really remarkable and magical in the oven! Shred it using a grater. If there is a lot of moisture coming from it after shredding, gently blot with a paper towel.
Step by step instructions
Here is how to make and bake these Zucchini Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 8 liners and set aside. If you need a recommendation, this is my favourite tin. Shred the zucchini with a grater and set aside. Do not blot the zucchini unless an excessive amount of moisture is dripping from it.
Step 2 - Make the streusel. 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.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, cinnamon, nutmeg, sugar, baking soda, and baking powder. Mix together and set aside.
Step 4 – Add wet ingredients. Into the large bowl add oil, eggs, vanilla, and lemon juice. Whisk until well combined.
Step 5 – Add in dry ingredients. Add the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 6 - Add zucchini. Add the shredded zucchini and mix in a few times. Do not over-mix!!
Step 8 – Bake. 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!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Make sure to add a handful of streusel on top before baking! This will give you a delicious buttery sugary muffin top we all love.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- You don't have to peel the zucchini before shredding it.
FAQ
Do I have to add streusel?
No! Feel free to just sprinkle a bit of white sugar on top before baking, or nothing at all.
Can I add chocolate chips?
Absolutely!
Why are my muffins so wet?
Remember that adding zucchini into your bakes is essentially like adding in flavourless moisture. Make sure all of the dry ingredients are measured out properly, I like to use a gram scale for the most accurate measurements.
Check out these recipes
Zucchini Muffins
Ingredients
For the streusel
- 3/4 cup all-purpose flour
- 1/3 cup white sugar
- 5 tbsp butter cold
For the muffins
- 1 1/2 cups flour
- 3/4 cups sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg optional
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs room temperature
- 1/2 cup oil
- 1 tbsp vanilla
- 1 tbsp lemon juice
- 1 1/2 cups grated unpeeled zucchini lightly packed
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!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Comments