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Zucchini Coffee Cake Muffins

Zucchini coffee cake muffins with tender crumb and a thick cinnamon streusel crumble baked golden on top. Grated zucchini adds moisture while the streusel delivers a slightly crunchy, cinnamon-forward finish.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
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 unsalted butter cold, 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

Method
 

Prep and streusel
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners, keeping the tin ready to fill. Set up for topping so the muffins bake with a golden streusel layer.
  2. Combine all-purpose flour, brown sugar, and cinnamon for the streusel in a bowl. The mixture should look sandy before butter is added.
  3. Cut cold unsalted butter into the dry mixture with fingers or a fork until crumbly. Refrigerate the streusel while you make the batter so it bakes up thick and chunky.
Make the muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk until the dry ingredients are evenly blended.
  2. Whisk eggs, brown sugar, sour cream, vegetable oil, and vanilla extract in a separate bowl until smooth. The mixture should be glossy and fully combined.
  3. Stir the wet ingredients into the dry ingredients until just combined. Stop mixing once no dry flour streaks remain.
  4. Fold in the grated zucchini, squeezed dry, to keep the batter from getting watery. Mix gently so the zucchini distributes without overworking the batter.
Fill, top, and bake
  1. Divide batter among the muffin cups, filling each about ¾ full. Keep the batter level so all muffins bake evenly.
  2. Top each muffin generously with chilled streusel. Press lightly so the crumble adheres and bakes into a thicker cap.
  3. Bake at 375°F for 20–22 minutes, until a toothpick comes out clean and the streusel is golden. Watch for a browned crumb top with a slightly crunchy surface.
  4. Cool in the pan for 5 minutes before transferring to a wire rack. Let steam release so the streusel stays crisp.

Notes

For best texture, squeeze the grated zucchini very dry to prevent soggy centers. Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days; rewarm briefly if desired. Freezing is yes—freeze cooled muffins in a freezer bag up to 2 months. For a dairy-light option, swap sour cream with plain Greek yogurt (same amount) for similar moisture and tang.