Description
These are not your average zucchini muffins. They feature an exceptionally moist, spiced cake base thanks to fresh squash, crowned with an incredibly thick, buttery cinnamon-sugar streusel topping. Using a clever high-heat start, these muffins achieve perfect, bakery-style domes, making them the ultimate coffee cake breakfast treat.
Ingredients
- All-purpose flour (divided for crumb and batter)
- Light brown sugar (divided for crumb and batter)
- Granulated sugar
- Ground cinnamon (divided for crumb and batter)
- Baking powder
- Baking soda
- Salt (divided for crumb and batter)
- Melted unsalted butter
- Softened unsalted butter
- Eggs
- Vanilla extract
- Grated zucchini (undrained)
- Confectioner’s sugar
- Milk (for glaze)
Instructions
- To make the crumb, whisk together the flour, light brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir with a fork until large, defined clumps form. Set the crumb mixture aside.
- Preheat the oven to 400°F (204°C). Line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, granulated sugar, light brown sugar, cinnamon, baking powder, baking soda, and salt for the batter.
- In a large bowl, use an electric mixer to beat the softened butter until pale and fluffy. Add the eggs and vanilla, mixing well.
- Add the dry ingredients mixture to the wet mixture and beat until just combined. The batter will appear dry.
- Fold in the grated, undrained zucchini using a spatula. Allow the batter to rest for 10 minutes to absorb the moisture from the zucchini. Stir briefly before dividing.
- Scoop the batter evenly among the 12 prepared muffin cups, filling them nearly full. Top each muffin generously with the reserved crumb mixture.
- Bake at 400°F (204°C) for 5 minutes. Reduce the oven temperature to 350°F (177°C) and continue baking for 14 to 15 minutes, or until a toothpick inserted comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack. Prepare the glaze by mixing the confectioner’s sugar and milk, then drizzle over the muffins once they are cool enough to handle.
Notes
Ensure your grated zucchini is measured loosely—do not pack it into the cup. The moisture content is crucial for the final texture, so never drain the squash. These muffins store well in an airtight container at room temperature for up to three days, though the streusel will soften slightly overnight. For longer storage, freeze cooled muffins individually and thaw overnight before serving.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American