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Cinnamon Zucchini Crumb Muffins

Cinnamon zucchini crumb muffins with thick, buttery streusel piled high on moist zucchini muffins. The crumb bakes up sandy and golden, with sweet cinnamon-sugar pockets in every bite.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the crumb topping
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 tsp cinnamon
  • 4 tbsp unsalted butter, cold and cubed
For the muffins
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.33 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Refrigerate the crumb topping while you mix the muffins.
Make the cinnamon crumb topping
  1. Combine the flour, both sugars, and cinnamon in a bowl.
  2. Add the cold cubed butter and cut it in until large, sandy clumps form.
  3. Refrigerate the crumb topping until the oven is ready.
Mix the muffin batter
  1. Whisk the flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  2. In a separate bowl, beat the eggs, granulated sugar, brown sugar, oil, sour cream, and vanilla until smooth.
  3. Stir the wet mixture into the dry just until combined.
  4. Fold in the grated zucchini until evenly distributed.
Bake
  1. Fill each muffin cup about 3/4 full with batter.
  2. Pile a generous amount of crumb topping on each muffin, so it mounds high.
  3. Bake at 375°F for 20–22 minutes, until the crumb is golden and a toothpick inserted in the center comes out clean.
  4. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.

Notes

For the best crumble texture, keep the butter cold and stop mixing as soon as large sandy clumps form. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a lighter swap, use plain low-fat Greek yogurt in place of sour cream while keeping the crumb topping the same.