Cinnamon Streusel Zucchini Muffins

Name: Cinnamon Streusel Zucchini Muffins
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 18 muffins
Ingredients: 2 cups finely shredded zucchini; ⅓ cup vegetable oil; ¼ cup unsalted butter; ¼ cup milk; 2 teaspoons vanilla extract; 2 large eggs; 3 cups all-purpose flour; 1 cup light brown sugar; 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 teaspoon kosher salt; ½ teaspoon allspice; ¼ cup quick cook oatmeal; ¼ cup all-purpose flour; ¼ cup granulated sugar; ¼ cup light brown sugar; 1 teaspoon cinnamon; 2 Tablespoons unsalted butter; 1 cup powdered sugar; 1 teaspoon cinnamon; ⅓ cup heavy cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings
18 muffins
Calories
268 kcal
Course
Baked Goods
Cuisine
American

Cinnamon Streusel Zucchini Muffins

Nicole Henderson

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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!

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Ingredients

Servings

For the muffins:

2 cups finely shredded zucchini
⅓ cup vegetable oil
¼ cup unsalted butter melted
¼ cup milk
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 cup light brown sugar packed
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon kosher salt
½ teaspoon allspice

For the streusel:

¼ cup quick cook oatmeal
¼ cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar packed
1 teaspoon cinnamon
2 Tablespoons unsalted butter softened

For the glaze:

1 cup powdered sugar
1 teaspoon cinnamon
⅓ cup heavy cream

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Instructions

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.
Using a large cookie scoop, fill muffin tins about 2/3 full.
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.

Nutrition Information

Show Details

Serving 1muffin Calories 268kcal (13%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Cholesterol 36mg (12%) Sodium 140mg (6%) Fiber 1g (4%) Sugar 22g (44%)

Nutrition Facts

Serving: 18muffins

Amount Per Serving

Calories 268 kcal

% Daily Value*

Serving	1muffin
Calories	268kcal	13%
Carbohydrates	41g	14%
Protein	4g	8%
Fat	10g	15%
Saturated Fat	4g	20%
Polyunsaturated Fat	6g	35%
Cholesterol	36mg	12%
Sodium	140mg	6%
Fiber	1g	4%
Sugar	22g	44%