Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk, sour cream, or Greek yogurt. Keep in mind that ingredients with higher fat content tend to yield more moist results.

Do I need to squeeze the water out of the grated zucchini?

No, absolutely do not squeeze the water out. The moisture from the zucchini is essential for keeping the muffins moist and tender.

How should I store these muffins?

You can store these muffins in an airtight container at room temperature for 3 to 4 days. The tops may soften a bit over time in a sealed container.

Can I freeze these muffins?

Yes, these muffins freeze very well. You can store them in a large freezer bag or an airtight container. For convenience, you can also wrap them individually before freezing so you can grab just one at a time.

Can this recipe be made gluten-free?

I have used a 1:1 gluten-free all-purpose flour blend successfully in this recipe. Results may vary depending on the specific blend used.

What if I don't have coconut oil?

Any neutral-flavored oil like vegetable oil or canola oil will work as a substitute for the melted coconut oil.

The BEST Zucchini Crumb Muffins (with Cinnamon Spice!)

Description

These Cinnamon Zucchini Crumb Muffins are incredibly moist and easy to make, packed with fresh zucchini and warm cinnamon spice, all topped with a rich, buttery crumb! They are the perfect way to enjoy a sweet treat while using up garden zucchini!

Ingredients

For the Crumb Topping

½ cup (70 grams) all-purpose flour
½ cup (110 grams) brown sugar
1 teaspoon cinnamon
pinch of salt
¼ cup (60 grams) melted butter

For the Zucchini Muffins

½ cup (120 ml) coconut oil or any neutral oil
½ cup (100 grams) granulated sugar
⅓ cup (74 grams) brown sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups (190 grams) finely grated zucchini, about 1 medium zucchini
¼ cup (60 grams) buttermilk, at room temperature
1 ¾ cups (190 grams) all-purpose flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

For the Zucchini Muffins

Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare muffin pans by lining them with paper cups or spraying them with cooking spray.
Set the prepared pans aside.
In a medium bowl, whisk the coconut oil, brown sugar, and granulated sugar until the sugars are fully dissolved.
Stir in the eggs and vanilla extract.
Mix this until the mixture looks lighter in color.
Add the buttermilk and the finely grated zucchini.
Stir these together until just combined.
In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Gently fold this dry mixture into the wet batter. Be careful not to overmix.
Use a 1/4 cup scoop to fill each prepared muffin cup with batter.
Sprinkle the crumb topping generously over the top of each muffin.
Bake for 20 to 23 minutes. To test for doneness, insert a toothpick into the center of a muffin. It should come out clean.
Let the muffins cool in the pan for about 10 minutes.
Then, remove them and serve.

Notes

Pan Size This recipe works well in a large loaf pan too. If using a loaf pan, bake time will be longer, typically 50 to 60 minutes.

Preparation Tip There is no need to peel the zucchini before you shred it for the batter.

Preparation Tip Do not squeeze out the liquid from the grated zucchini. This moisture is key to keeping the muffins wonderfully soft.

Ingredient Tip For best results, use ingredients like buttermilk and eggs at room temperature. Pulling them from the refrigerator about an hour before you start mixing is a good idea.

Measurement Tip This recipe includes measurements in both US cups and grams. Using a kitchen scale for grams, especially for flour, provides the most accuracy. If you measure with cups, lightly spoon the flour into the cup and level it off without packing. This keeps the flour light and fluffy.

Nutrition

Serving Size: 1 muffin
Calories: 350 kcal
Sugar: 30g
Sodium: 259mg
Fat: 16g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 46mg