The BEST Zucchini Crumb Muffins (with Cinnamon Spice!)

These Cinnamon Zucchini Crumb Muffins are incredibly moist, packed with fresh zucchini and warm cinnamon spice, and finished with a rich, buttery crumb topping. I find that baking these muffins brings such a cozy, inviting aroma into my kitchen, making them perfect for a simple breakfast treat or a satisfying snack. They are wonderfully easy to make and a fantastic way to use up that summer garden bounty or simply enjoy a sweet bite any time of year.

Why You’ll Fall in Love with These Muffins

What’s not to adore about a muffin that feels like a warm hug? Adding that sweet crumb topping just takes them to another level of deliciousness for me. These are the kind of muffins that come together quickly. You don’t even need a stand mixer, just a couple of bowls and a whisk. It makes them a perfect recipe to whip up on a lazy weekend morning or even get the kids involved in the kitchen. If you’re also a fan of baking with zucchini, you might want to try a double chocolate version sometime too.

Let me share a few specific reasons these muffins will become a favorite in your home.

• Magic of Zucchini: I truly appreciate how zucchini introduces so much moisture into baked goods without altering the flavor. It keeps everything beautifully soft and tender.
• Effortless Baking: Needing only one bowl (plus one for the topping) and no fancy equipment makes these muffins super accessible. They are ideal for bakers of any skill level or when you’re short on time.
• Irresistible Crumb Topping: Honestly, a sweet, buttery crumb topping is pure heaven. I dream of putting it on everything I bake because it adds such wonderful texture and flavor.

Notes on Ingredients

You can find the complete list of ingredients and measurements in the recipe card below the article. Here are a few helpful notes about some key items.

• Oil: I personally love using melted coconut oil here because of its subtle sweetness, but any neutral-flavored oil works beautifully. Vegetable oil or canola oil are good choices.
• Sweeteners: Combining both brown sugar and granulated sugar is key to achieving muffins that are both wonderfully fluffy and moist. The brown sugar adds depth and moisture, while the white sugar helps with tenderness.
• Zucchini Prep: Make sure to use the small holes on your box grater or the shredding attachment on your food processor to get finely grated zucchini. There is no need to peel the zucchini before you grate it. The skin contains nutrients and softens perfectly while baking. It’s also important not to squeeze out the liquid from the grated zucchini. That moisture is essential for keeping the muffins incredibly soft and tender.
• Buttermilk: Buttermilk adds a fantastic tang and tenderness to baked goods that is hard to beat. If you don’t have buttermilk on hand, you can substitute it with regular milk, sour cream, or even Greek yogurt. Just remember that using ingredients with a higher fat content usually results in more moist muffins. For the best texture and rise, try to use ingredients like buttermilk and eggs at room temperature. Taking them out of the refrigerator about an hour before you start mixing is a good practice.
• Flour: I typically use standard all-purpose flour for this recipe. However, if you need a gluten-free option, a 1:1 gluten-free all-purpose flour blend should work just fine.
• Measuring Accuracy: This recipe provides measurements in both US cups and grams. For the most accurate results, especially when measuring flour, I highly recommend using a kitchen scale and measuring in grams. If you are using cups, be sure to lightly spoon the flour into the measuring cup and level it off with a straight edge without packing it down. This helps keep the flour light and airy, preventing dense muffins.

Step by Step Baking Process

Let’s walk through the simple steps to create these delightful cinnamon zucchini crumb muffins. It’s easier than you might think.

First, prepare the crumb topping.

1. In a small bowl, stir together the flour, brown sugar, cinnamon, and salt needed for the crumb topping.
2. Pour in the melted butter.
3. Mix everything until the mixture forms clumps and smaller crumbs.
4. Set this topping mixture aside while you prepare the muffin batter.

Next, prepare the zucchini muffin batter.

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Line your muffin pans with paper baking cups or spray them thoroughly with cooking spray to prevent sticking.
3. Place the prepared muffin pans aside for a moment.
4. In a medium mixing bowl, whisk together the coconut oil (or other oil), brown sugar, and granulated sugar until the sugars appear fully dissolved into the oil.
5. Stir in the eggs and the vanilla extract.
6. Mix this combination until the batter begins to look lighter in color and well combined.
7. Add the buttermilk and the finely grated zucchini to the wet ingredients.
8. Stir these in gently until they are just combined with the other wet ingredients. Be careful not to overmix at this stage.
9. In a separate medium bowl, whisk together all the dry ingredients for the muffins the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
10. Gently fold the whisked dry mixture into the wet batter. Mix only until the dry ingredients are just incorporated. It is important not to overmix the batter at this point. A few small lumps are perfectly fine and can even help with texture.
11. Use a 1/4 cup scoop or a large spoon to divide the muffin batter evenly among the prepared muffin cups, filling each one about two-thirds full.
12. Generously sprinkle the prepared crumb topping mixture over the top of the batter in each muffin cup.
13. Bake the muffins for 20 to 23 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.
14. Allow the muffins to cool in the pan for about 10 minutes before attempting to remove them.
15. Then, carefully take them out of the pan and serve them warm or at room temperature.

Expert Tips for Baking Wonderful Muffins

Getting that perfect muffin can sometimes feel tricky, but here are a few tips I’ve picked up that really help ensure your muffins turn out beautifully.

• Don’t Overmix the Batter: When you are adding the dry ingredients to the wet ingredients, mix them together only until just combined. If you overmix, you can develop the gluten in the flour too much, which can lead to tough or dense muffins instead of light and fluffy ones. It’s completely fine if you still see a few small lumps of flour in the batter.
• Let the Batter Rest: If you have the time, letting the mixed batter rest for 20 to 30 minutes before scooping it into the muffin cups can make a difference. This resting period allows the baking powder to start activating and helps hydrate the flour evenly, which can contribute to a better rise.
• Spacing for a Better Rise: This is a little trick I love Using two muffin tins and only filling every other muffin cup can help your muffins rise taller. When the muffins aren’t packed tightly next to each other, the heat can circulate more effectively around each one, encouraging them to dome nicely.
• Room Temperature Ingredients: As mentioned earlier, using ingredients like eggs and buttermilk at room temperature helps them incorporate more smoothly into the batter. This creates a more uniform texture and can contribute to a better rise.
• No Need to Peel Zucchini: Save yourself some time and effort. The skin on the zucchini is thin and softens completely during baking. Plus, it adds a bit of color and nutrients.
• Do Not Drain the Zucchini: The moisture content of the grated zucchini is what makes these muffins so incredibly moist and tender. Do not squeeze out any liquid after grating it.

Storing and Freezing Your Muffins

If you manage to have any of these delicious cinnamon zucchini crumb muffins left, proper storage will help them stay fresh.

You can keep these muffins fresh in an airtight container at room temperature for about 3 to 4 days. Just be aware that once they are in a sealed container, the crumb topping might lose some of its crispness and become a bit softer. This is totally normal.

I love to bake a batch and freeze some for quick snacks or breakfasts on busy mornings. You can store them all together in a large freezer-safe zip-top bag or a robust airtight container. Another great option is to wrap each muffin individually in plastic wrap before placing them in the container or bag. This way, you can easily grab one muffin whenever you want, and they won’t stick together. Frozen muffins can last for a couple of months. Just thaw them at room temperature for a few hours or gently warm them in the microwave for a quick treat.

Frequently Asked Questions

Got questions about making these cinnamon zucchini crumb muffins? Here are some common ones.

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