Cinnamon Zucchini Crumb Muffins
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.
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.
Video
Notes
This recipe can also be made in a large loaf pan, I would bake for 50-60 minutes.
You do not need to peel the zucchini before shredding.
You do not need to remove liquid from the zucchini. This will help keep the muffins moist.
It is best to use room temperature ingredients, so try and pull the buttermilk and eggs out of the fridge about an hour before if possible.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 46mgSodium: 259mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 231IUVitamin C: 3mgCalcium: 69mgIron: 2mg
Tried this recipe?Let us know how it was!