These cinnamon zucchini crumb muffins are a moist, easy to make muffin loaded with fresh zucchini, lots of cinnamon and topped with a buttery crumb topping. The perfect way to add in some veggies or use up your zucchini from the garden.
There's just something about a cinnamon zucchini muffin that feels all warm and cozy, top it with a crumb topping and I'm extra in love! These muffins only need one bowl and no mixer which makes them the perfect quick and easy throw together muffin that you are sure to enjoy. And if you're craving something a little chocolatey, I've got a double chocolate zucchini muffin you won't want to miss.
Jump to:
Why You Will Love These Muffins
- Zucchini: I love how much moisture zucchini adds to baked goods without an overpowering flavor.
- No Mixer Needed: These are the perfect quick and easy muffin to make with your kids, or if you don't have a lot of kitchen equipment.
- Crumb Topping: Nothing beats a sweet, buttery crumb topping. I want to add it to everything!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oil: I love using melted coconut oil, but any neutral flavored oil works great.
- Sugars: Using a mixture of both brown and granulated sugar helps to ensure the perfect fluffy and moist muffins.
- Zucchini: Use the small side of your box grater, or the grater of your food processor to finely grate your zucchini, and no need to take the skin off.
- Buttermilk: I love the moisture that buttermilk adds to baked goods. You can use regular milk, sour cream or greek yogurt as substitutions. Just remember that the higher the fat content the more moist your muffins will be.
- Flour: I used all-purpose, but a 1:1 gluten free flour would work great as well.
Step by Step Instructions
- Step 1: In a small bowl mix together the flour, brown sugar, cinnamon and salt for the crumb topping. Add in the melted butter and mix again until you have large and small bits. Set aside.
- Step 2: In a medium bowl, whisk together the oil, brown sugar, and sugar until completely dissolved. Stir in eggs and vanilla and mix until light in color.
- Step 3: Add your buttermilk and finely grated zucchini and stir together.
- Step 4: In a medium size bowl whisk together flour, cinnamon, nutmeg, baking powder, baking soda and salt. Fold into the batter being careful not to over mix.
- Step 5: Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. Top with crumb topping.
- Step 6: Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin for about 10 minutes, remove and enjoy.
Expert Baking Tips for Tall Muffins
- When adding the dry ingredients make sure not to over mix. It is ok if the batter seems a little clumpy.
- After mixing the batter together allow it to rest for 20-30 minutes if you have time. This will help your baking powder to activate.
- Use two muffin tins and place your batter into every other muffin cup like shown with these coconut lemon muffins or these apple cinnamon oat muffins. When they don't bake as close together it allows the heat to move around and they can rise higher.
FAQ
The best way to tell if muffins are done is by watching for a light golden rim around the edge, and if you lightly touch it in the center it will bounce back.
Yes, you could sprinkle the tops with a little cinnamon and sugar, or leave totally plain on top.
Yes, you can bake this in a 9x5 loaf pan. You will need to bake for 50-60 minutes.
Storing & Freezing
These cinnamon zucchini crumb muffins can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the tops of the muffins will start to soften once in a sealed container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Cinnamon Zucchini Crumb Muffins
Ingredients
Crumb Topping
- ½ cup (70 g) all-purpose flour
- ½ cup (110 g) brown sugar
- 1 teaspoon cinnamon
- pinch of salt
- ¼ cup (56.75 g) melted butter
Zucchini Muffins
- ½ cup (118.29 ml) coconut oil or any neutral oil
- ½ cup (100 g) granulated sugar
- ⅓ cup (73.33 g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1½ cups (186 g) finely grated zucchini 1 medium size
- ¼ cup (60 g) buttermilk room temperature
- 1¾ cups (245 g) all-purpose flour
- 2 teaspoons cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
Instructions
- Preheat oven to 350 F. Line muffin tins with liners, or spray with non-stick spray and set aside. I like to use two muffin pans and space out my liners for a higher rise on my muffins.
- In a small bowl mix together the flour, brown sugar, cinnamon and salt for the crumb topping. Add in the melted butter and mix again until you have large and small bits. Set aside.
- In a medium bowl, whisk together coconut oil, brown sugar, and sugar until completely dissolved. Stir in eggs and vanilla and mix until light in color.
- Add your buttermilk and finely grated zucchini and stir together.
- In a medium size bowl whisk together flour, cinnamon, nutmeg, baking powder, baking soda and salt. Fold into the batter being careful not to over mix.
- Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. Top with crumb topping.
- Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin for about 10 minutes, remove and enjoy.
Dayna Mattsson
Just made these and they are amazing. Needed a recipe to use more zucchini from our garden. This came at a perfect time. Thank you!
Jessica Straight
These were amazing!!! The first batch I made my daughter took them to university with her and wouldn’t share with anyone so I made another batch for my kids at home and they loved them.
Kristina
Looks great, how long should I cook for cupcake size muffins?
Brooke Homec
It would be the same time/size unless they are jumbo size.
Nicole
Can you use sour cream instead of buttermilk?
Brooke Homec
yes!