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Cinnamon Zucchini Crumb Muffins

Cinnamon zucchini crumb muffins with bakery-style crumb topping piled high over moist zucchini batter. Bake until the streusel is golden and sandy with caramelized 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: 260
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
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
  • 0.333 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and make the crumb topping
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
  2. In a bowl, combine all-purpose flour, both sugars, and cinnamon, then cut in the cold unsalted butter until large sandy clumps form.
  3. Refrigerate the crumb topping while you prepare the batter.
Mix the muffin batter
  1. In a large bowl, whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt until evenly combined.
  2. In a separate bowl, beat eggs, both sugars, vegetable oil, sour cream, and vanilla extract until smooth.
  3. Stir the wet mixture into the dry ingredients just until combined.
  4. Fold in the grated zucchini until evenly distributed.
Fill and bake
  1. Fill the muffin cups about 3/4 full with batter.
  2. Pile a generous amount of chilled crumb topping on each muffin so it looks high and uneven.
  3. Bake for 20–22 minutes, until the crumb topping is golden and a toothpick inserted in the center comes out clean.
Cool and serve
  1. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.

Notes

For the best thick streusel, use cold butter and stop mixing as soon as large sandy clumps form (overworking makes it paste-like). Store covered at room temperature up to 2 days or refrigerate up to 4 days; rewarm briefly in the oven at 325°F to refresh the crumb. Freezing is yes—freeze cooled muffins in a sealed bag up to 2 months and thaw overnight. For a lighter twist, swap sour cream for plain Greek yogurt in the same amount to keep the crumb tender.