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Cinnamon Zucchini Crumb Muffins

Cinnamon Zucchini Crumb Muffins That Everyone Will Love

Delightful Cinnamon Zucchini Crumb Muffins that incorporate fresh zucchini for a cozy treat everyone will love.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Use a fine quality flour for the best texture.
  • 1 cup Brown Sugar Provides sweetness and moisture; can substitute with coconut sugar.
  • 1 teaspoon Cinnamon Feel free to increase based on your taste.
  • 1 teaspoon Salt Just a pinch is enough to elevate the flavor.
  • 1/2 cup Melted Butter Ensures richness.
  • 1/4 cup Coconut Oil Contributes moisture; any neutral oil can work.
  • 1/2 cup Granulated Sugar Can reduce for a less sweet muffin.
  • 2 large Eggs Act as a binder for texture; flax eggs can be an alternative.
  • 1 teaspoon Vanilla Extract Always opt for pure extracts for the best taste.
  • 1 cup Finely Grated Zucchini Skip peeling or squeezing out excess liquid.
  • 1/2 cup Buttermilk Can substitute with plain yogurt or milk mixed with a dash of vinegar.
  • 1/4 teaspoon Nutmeg Optional add-in for warmth.
  • 1 teaspoon Baking Powder Essential for leavening; make sure it's fresh.
  • 1/2 teaspoon Baking Soda Helps muffins rise.
  • 1 pinch Salt Don't skip this step!
For the Crumb Topping
  • 1/2 cup All-Purpose Flour Use a fine flour for a great crumb.
  • 1/3 cup Brown Sugar Adds deeper sweetness and richness.
  • 1 teaspoon Cinnamon Echo the muffin flavor, sprinkle as desired.
  • 1 pinch Salt Just a pinch will do!
  • 1/4 cup Melted Butter Binds the topping together.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or non-stick spray.
  2. In a mixing bowl, combine the crumb topping ingredients and blend until crumbly. Set aside.
  3. In a large bowl, whisk together melted coconut oil, brown sugar, and granulated sugar. Add eggs and vanilla, mixing until smooth.
  4. Stir in buttermilk and grated zucchini until evenly incorporated.
  5. Whisk together dry ingredients in a separate bowl, then fold into the wet mixture, being careful not to overmix.
  6. Fill muffin cups about three-quarters full with batter and top with crumb mixture.
  7. Bake in preheated oven for 20-23 minutes until golden brown and toothpick comes out clean.
  8. Cool the muffins in the tin for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Feel free to customize with nuts or chocolate chips!

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