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Zucchini Coffee Cake Muffins

Zucchini coffee cake muffins with a thick cinnamon streusel topping and tender, moist crumb. Grated zucchini is squeezed dry and folded in, so the muffins bake up golden with a slightly crunchy crumble.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 0.3333333333 cup all-purpose flour
  • 0.25 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp cold unsalted butter, cubed
For the muffins
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup brown sugar, packed
  • 0.3333333333 cup sour cream
  • 0.3333333333 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
  2. Make the streusel by combining flour, brown sugar, and cinnamon, then cut in the cold butter with fingers or a fork until crumbly.
  3. Refrigerate the streusel while you make the batter.
Make the batter
  1. Whisk the all-purpose flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  2. Whisk the eggs, brown sugar, sour cream, vegetable oil, and vanilla extract in a separate bowl until smooth.
  3. Stir the wet mixture into the dry until just combined, then fold in the grated zucchini.
Assemble & bake
  1. Divide batter among the muffin cups, filling each about ¾ full.
  2. Top each muffin generously with the refrigerated streusel.
  3. Bake for 20–22 minutes, until a toothpick comes out clean and the streusel is golden.
  4. Cool in the pan for 5 minutes, then transfer muffins to a wire rack.

Notes

Pro tip: squeeze the grated zucchini dry well so the muffins stay tender, not wet. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a dairy-light option, replace sour cream with plain Greek yogurt for similar tang and moisture.