Description
These muffins combine shredded zucchini with warm cinnamon and nutmeg in a soft batter, then are topped with a crunchy brown sugar streusel that melts into every nook and cranny.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1/3 cup all-purpose flour
- 3 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp cold unsalted butter
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl whisk together 1 1/2 cups all-purpose flour, baking powder, baking soda, salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
- In a separate bowl beat 2 large eggs with 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, and 1 tsp vanilla extract until smooth.
- Stir the wet ingredients into the dry ingredients just until combined then fold in 1 cup grated zucchini.
- In a small bowl combine 1/3 cup all-purpose flour, 3 tbsp brown sugar, and 1/2 tsp ground cinnamon then cut in 2 tbsp cold unsalted butter until the mixture is crumbly.
- Divide batter among the muffin cups and sprinkle the streusel evenly on top.
- Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Squeeze excess moisture from grated zucchini to prevent a soggy texture.
- You can replace vegetable oil with melted butter for a richer flavor.
- Add chopped walnuts or raisins to the batter for extra texture and taste.