Zucchini Muffins With Cinnamon Crunch Topping

Moist, tender muffins infused with shredded zucchini, crowned with a sweet, caramelized cinnamon-sugar crunch. Perfect for breakfast, brunch, or snacking—easily scalable for gatherings or halved for smaller servings.

Preparation & Yield

• Total Time: 45 minutes (plus 15–25 minutes cooling)

• Yields: 12 muffins (easily halved by reducing ingredients by half)

Ingredients

Dry Ingredients

• 1 cup (120g) + 1 tablespoon whole-wheat flour

• 1¼ cups (160g) all-purpose flour

• ¾ cup (150g) granulated sugar

• 2½ teaspoons baking powder

• 1 teaspoon kosher salt

Wet Ingredients

• 2 tablespoons (30g) unsalted butter, softened (for greasing)

• ½ cup (115g) unsalted butter, melted

• 2 medium zucchini (about 1 pound/450g), grated

• ⅔ cup (160ml) whole milk, room temperature

• ½ cup (120ml) unsweetened applesauce

• ¼ cup (60ml) honey

• 2 large eggs, beaten, room temperature

• 1 tablespoon lemon juice

• 2 teaspoons vanilla extract

Cinnamon Crunch Topping

• 1 tablespoon (15g) whole-wheat flour

• ⅓ cup (65g) turbinado sugar

• 1 tablespoon (15g) ground cinnamon

• 1 tablespoon (15g) unsalted butter, softened

Recipe Steps

Step 1: Preheat & Prep Muffin Tin

Preheat oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with 1 tablespoon softened butter, ensuring every cup and the tin rim are evenly coated. This prevents sticking and ensures even baking. Let the greased tin rest while preparing other ingredients.

Step 2: Shred & Drain Zucchini

Trim the ends from the zucchini, then grate using the large holes of a box grater (or food processor with a shredding disc) to create fine, even shreds. Transfer shreds to a clean dish towel, gather the corners, and twist tightly to squeeze out excess moisture. For thorough draining, let the shredded zucchini sit in a colander over the sink for 5–10 minutes, pressing gently with a spoon to remove water. Squeeze again if necessary—dry zucchini is critical for tender muffins (excess moisture causes density).

Step 3: Mix Dry Ingredients

In a large mixing bowl, sift the whole-wheat flour, all-purpose flour, granulated sugar, baking powder, and salt together. Whisk until thoroughly combined to eliminate clumps and distribute leavening agents evenly. Set aside.

Step 4: Combine Wet Ingredients & Fold Batter

In a medium bowl, whisk the melted butter, room-temperature milk, applesauce, honey, beaten eggs, lemon juice, and vanilla until smooth. Create a well in the center of the dry ingredients and pour the wet mixture into the well. Using a rubber spatula, gently fold the batter—do not overmix (this keeps muffins tender). Just before fully combined, sprinkle the drained zucchini over the batter, breaking up clumps with your hands, then finish folding until the batter is smooth but slightly thick (some dry streaks are acceptable).

Step 5: Prepare Cinnamon Crunch Topping

In a small bowl, mix the 1 tablespoon whole-wheat flour, turbinado sugar, and ground cinnamon. Work in the softened butter using your fingertips until the mixture resembles coarse crumbs (a light, crumbly texture). This ensures the topping sticks to the muffins and caramelizes nicely during baking.

Step 6: Fill & Top Muffins

Divide the batter evenly among the 12 prepared muffin cups, filling each to the brim (they will rise slightly). Sprinkle the cinnamon crunch topping generously over each muffin, ensuring full coverage. Gently tap the tin on the counter to settle the batter, then use a small brush to remove any excess crumbs from the tin rim (prevents burning).

Step 7: Bake & Cool

Bake for 24–26 minutes, rotating the tin halfway through for even browning. The muffins are ready when the tops form firm domes, the sugar topping caramelizes to a golden hue, and a toothpick inserted into the center comes out clean (or with a few moist crumbs). The tops should spring back when lightly pressed.

Remove from the oven and cool in the tin for 15 minutes to set the structure, then transfer to a wire rack to cool completely (10–15 minutes for room temperature). Serve warm or at room temperature.

Tips

• Halving the Recipe: For 6 muffins, reduce all ingredients by half. Use a 6-cup tin and adjust baking time to 18–22 minutes.

• Moisture Control: If muffins turn out dense, ensure zucchini is completely dry (squeeze in a towel or colander for 5+ minutes).

• Flour Variations: For homemade whole-grain flour, reduce total flour by 8–10% and add 1 teaspoon vital wheat gluten per cup of flour to improve structure (per user feedback).

• Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

Reader Reviews

• Positive: "Made with home-milled flour (reduced by 10% + added vital wheat gluten), it was incredible! The cinnamon crunch topping caramelized perfectly."

• Constructive: "Dense muffins—likely due to under-squeezed zucchini. Reduced butter and added extra milk next time."

• Practical: "Use snack-sized applesauce cups to avoid waste—great for quick baking!"

Enjoy these versatile, moist muffins—they’re perfect for using up garden zucchini or adding a sweet twist to breakfast!