★★★★★

Cinnamon Streusel Zucchini Muffins

Delicious and easy, these Cinnamon Streusel Zucchini Muffins are packed with flavor. From the perfect zucchini muffin recipe to the crunchy streusel topping and sweet cinnamon glaze, these are a wonderful treat for breakfast or dessert!

Delicious and easy, these Cinnamon Streusel Zucchini Muffins are packed with flavor. From the perfect zucchini muffin recipe to the crunchy streusel topping and sweet cinnamon glaze, these are a wonderful treat for breakfast or dessert!
Delicious and easy, these Cinnamon Streusel Zucchini Muffins are packed with flavor. From the perfect zucchini muffin recipe to the crunchy streusel topping and sweet cinnamon glaze, these are a wonderful treat for breakfast or dessert!
Delicious and easy, these Cinnamon Streusel Zucchini Muffins are packed with flavor. From the perfect zucchini muffin recipe to the crunchy streusel topping and sweet cinnamon glaze, these are a wonderful treat for breakfast or dessert!

More Breakfast Recipes

Yield: 18 muffins

Cinnamon Streusel Zucchini Muffins

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Delicious and easy, these Cinnamon Streusel Zucchini Muffins are packed with flavor. From the perfect zucchini muffin recipe to the crunchy streusel topping and sweet cinnamon glaze, these are a wonderful treat for breakfast or dessert!

Ingredients

For the muffins:

  • 2 cups finely shredded zucchini
  • ⅓ cup vegetable oil
  • ¼ cup unsalted butter, melted
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon allspice

For the streusel:

  • ¼ cup quick cook oatmeal
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • 2 Tablespoons unsalted butter, softened

For the glaze:

  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • ⅓ cup heavy cream

Instructions

  1. Preheat oven to 400°F. Spray a regular sized muffin tin with baking spray and set aside.
  2. In a large mixing bowl, combine zucchini, oil, butter, milk and vanilla. Mix until blended. Add in eggs. Slowly add in flour, sugar, baking powder, cinnamon, salt and allspice. Mix until well combined.
  3. Using a large cookie scoop, fill muffin tins about ⅔ full.
  4. In a small bowl, combine streusel ingredients with your hands, until a well blended crumbly mixture forms. Sprinkle evenly over muffins.
  5. Bake for 12-14 minutes, until a toothpick comes out clean. Remove from pan and cool completely on a wire rack before adding the glaze.
  6. For the glaze whisk together the powdered sugar, cinnamon and heavy whipping cream until desired consistency. You may want to add a little extra cream if needed. Drizzle over cooled muffins and enjoy!
  7. Store in airtight container at room temperature for up to 3 days, or freeze muffins.

Nutrition Information:

Yield:

18

Serving Size:

1 muffin

Amount Per Serving: Calories: 268Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 140mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 8, 2016

Comments & Reviews

  1. I just made these and they came out so moist and delicious! I made the streusel but omitted the glaze to have them be a little more healthy, lol. Thank you so much for sharing this recipe.

  2. I made these this morning and had the same problem as a previous commenter. It was so thick. I let it sit awhile to see if the zucchini would moisten it up. It didn’t but I baked them anyway. Tasted like flour!! I do a lot of baking for other people so I am confident in my skills. My son said he could tell they would taste amazing with less flour maybe. We will try again because I think they have potential. Thanks for sharing your recipe!

    1. Hmmm, so odd. I make and freeze these all the time. It is a thick batter, but it comes together well enough, and definitely doesn’t taste like flour, LOL. I hope you can figure it out and give them another try 🙂

  3. Love the maple glaze. You can use this on so many recipes. I bet it would be yummy on pancakes.

  4. Super dry and burned before they cooked through. It certainly seemed like there was waaaaay too much flour – the batter was like bread dough.

    1. Odd. I would double check your oven temperature. The batter is definitely thicker, but it gets it’s moisture from the zucchini.

  5. Those look delicious! I’ve never thought about filling up muffin tins with a cookie scoop before. I love ice cream too!

  6. I am watching Ina Garten grate Zucchini right now and it made me think of you! LOL here you are again with a great zucchini recipe!! And I am addicted to ice cream right now as well, its just sooo good!!

    1. Awww, watching Ina thinking of me? Flattering 🙂 But seriously, there’s another zucchini recipe coming this week, LOL!!!

  7. The little sugary topping is always the best part!! These sound SO good! I bet your kitchen smelled amazing after baking these!

  8. Dear Aimee, I just love the sound of these muffins…perfect treat to have in the morning. The zucchini is a wonderful addition. xo, Catherine

  9. It sounds like you are having a fun summer!  The crumble and glaze look particularly delicious!

  10. Glaze AND streusel?! These look divine! Such a scrumptious use for all the summer’s zucchini!

  11. We missed going to the Dunes this year since we moved.  The kids always loved climbing and jumping off the dunes.  Pack socks the next time you go…at least I have heard that is the way to climb the dunes or walk on the burning hot sand.  Of course, I always forgot to bring them, so I don’t know if it works or not.  And holy yum…those muffins have me drooling this morning!  Love the streusel and glaze action going on!!!

  12. Hope you enjoy your last week of summer – my daughter started school today and I know she would LOVE to nibble on one of these muffins before school! Love that cinnamon glazed, cinnamon-spiked streusel topping – and these have veggies in them to boot! Brain food at it’s finest – right? 🙂

  13. Going to use this recipe to use up all the zucchini baseball bats that I grew this year! I’m always shocked how big they can get overnight. Always make at least one new muffin each year. Made one from Sally’s baking addiction but this year I’m trying yours!!!!! 

  14. I grew up in Indy, so we spent every summer heading north to the dunes and the Michigan Lake beaches. My mom loved it, but man, that sand was HOT. I will never forget that. Or partying in Chicago. That part was fun! The food, the museums…happy memories!
    These look amazing. I love zucchini anything, and the fact that these have streusel (another love) is pretty happy!

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