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!
Prep Time15 minutesmins
Cook Time14 minutesmins
Total Time29 minutesmins
Course: Muffins
Cuisine: American
Keyword: coffee cake muffins, zucchini muffins with streusel
Preheat oven to 400°F. Spray a regular sized muffin tin with baking spray and set aside.
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.
In a small bowl, combine streusel ingredients with your hands, until a well blended crumbly mixture forms. Sprinkle evenly over muffins.
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.
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!
Store in airtight container at room temperature for up to 3 days, or freeze muffins.
Notes
If the glaze looks too thick to pour, add a little more heavy cream, a teaspoon at a time, until you get the perfect consistency.
Store glazed cinnamon streusel zucchini muffins in an airtight container for up to 3 days.
These muffins freeze beautifully, too! Kept in freezer bags, they stay good in the freezer for up to 3 months.