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!
Looking for more zucchini recipes? These Chocolate Zucchini Brownies are a must-try. Or make a loaf of Crunchy Streusel Zucchini Bread instead
Why These Muffins are Best
Getting out of bed is easy when I know we’ll be enjoying these fluffy, moist, cinnamon-packed muffins with our coffee.
This recipe takes a delicious zucchini muffin recipe and makes it even better by adding a a streusel crumb topping and icing!
- Moist, tender crumb.
- Packed with cinnamon sugar flavor.
- Crunchy streusel topping.
- Topped with a perfect cinnamon glaze.
- Freezer friendly recipe.
- Easy breakfast muffins made from scratch!
If you love adding shredded zucchini to your sweets, be sure to try our easy zucchini cookies next. Or give our chocolate chip zucchini cupcakes a try!
Ingredient Notes
- Shredded zucchini – It should be shredded a little finer than usual for this recipe. Check out all my tips for shredding zucchini!
- Vegetable oil and butter – We use both kind of fats in the batter to create muffins that are soft, yet dense, and have a buttery flavor.
- Cinnamon and Allspice – A half-teaspoon of allspice complements the cinnamon for a more complex cinnamon-spice flavor.
- Oatmeal – Make sure to use quick cooking oatmeal for the topping. The finer texture of the oats is best for making the crunchy streusel crumb.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Easy Instructions
First, get your muffin tin ready. Spray each well in the pan with baking spray. Preheat your oven to 400°F.
- Make the muffin batter. Combine the shredded zucchini and all your wet ingredients in a mixing bowl. Slowly mix in the dry ingredients until everything is combined.
- Scoop into the muffin tin. Fill each well of the muffin pan about ⅔ full. Make sure to leave room for the streusel!
- Prepare the streusel topping. Mix the ingredients together with your hands. Sprinkle the crumbly mixture evenly over the unbaked muffins. Bake muffins. These take about 14 -16 minutes to bake through. Place the muffins on a wire rack to cool completely.
- Make the cinnamon glaze. Whisk together all the glaze ingredients. Drizzle over the cooled muffins.
Eat your cinnamon streusel zucchini muffins right away OR store them for later!
Tips and Tricks
- 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.
Recipe FAQs
That’s up to you! The glaze can be frozen right on top of the muffins. If you prefer to add the glaze fresh for a slightly neater appearance, that’s a great choice too. You really can’t go wrong with these muffins!
That’s a resounding YES! Cinnamon Streusel Zucchini Muffins are the perfect way to use any leftover shredded zucchini you have stashed in your freezer. After thawing the zucchini, I recommend squeezing out some of the excess liquid before adding it to the muffin batter.
More Breakfast Recipes
- Lemon Poppy Seed Muffins
- Cheese Danish
- Cranberry Orange Zucchini Muffins
- Zucchini Cake Bars
- Pumpkin Muffins with Maple Glaze
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Cinnamon Streusel Zucchini Muffins
Ingredients
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
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.
I just made these and they came out so moist and delicious! I made the streusel but omitted the glaze to have them be a little more healthy, lol. Thank you so much for sharing this recipe.
So glad you enjoyed the recipe 🙂
I made these this morning and had the same problem as a previous commenter. It was so thick. I let it sit awhile to see if the zucchini would moisten it up. It didn’t but I baked them anyway. Tasted like flour!! I do a lot of baking for other people so I am confident in my skills. My son said he could tell they would taste amazing with less flour maybe. We will try again because I think they have potential. Thanks for sharing your recipe!
Hmmm, so odd. I make and freeze these all the time. It is a thick batter, but it comes together well enough, and definitely doesn’t taste like flour, LOL. I hope you can figure it out and give them another try 🙂
Yes we totally will!!
Can these be made into a loaf rather than cupcakes??….and can they be frozen??….Thanks
That glaze on top…. yes!!!!
Love the maple glaze. You can use this on so many recipes. I bet it would be yummy on pancakes.
Love the cinnamon glaze! I wish I had one along with a cup of coffee right now!
Super dry and burned before they cooked through. It certainly seemed like there was waaaaay too much flour – the batter was like bread dough.
Odd. I would double check your oven temperature. The batter is definitely thicker, but it gets it’s moisture from the zucchini.
I am going to have to get on these muffins ASAP!
Those look delicious! I’ve never thought about filling up muffin tins with a cookie scoop before. I love ice cream too!
I am watching Ina Garten grate Zucchini right now and it made me think of you! LOL here you are again with a great zucchini recipe!! And I am addicted to ice cream right now as well, its just sooo good!!
Awww, watching Ina thinking of me? Flattering 🙂 But seriously, there’s another zucchini recipe coming this week, LOL!!!
The little sugary topping is always the best part!! These sound SO good! I bet your kitchen smelled amazing after baking these!
Dear Aimee, I just love the sound of these muffins…perfect treat to have in the morning. The zucchini is a wonderful addition. xo, Catherine
It sounds like you are having a fun summer! The crumble and glaze look particularly delicious!
Glaze AND streusel?! These look divine! Such a scrumptious use for all the summer’s zucchini!
We missed going to the Dunes this year since we moved. The kids always loved climbing and jumping off the dunes. Pack socks the next time you go…at least I have heard that is the way to climb the dunes or walk on the burning hot sand. Of course, I always forgot to bring them, so I don’t know if it works or not. And holy yum…those muffins have me drooling this morning! Love the streusel and glaze action going on!!!
These are SO fun! I would LOVE to start my day with one!
Hope you enjoy your last week of summer – my daughter started school today and I know she would LOVE to nibble on one of these muffins before school! Love that cinnamon glazed, cinnamon-spiked streusel topping – and these have veggies in them to boot! Brain food at it’s finest – right? 🙂
Going to use this recipe to use up all the zucchini baseball bats that I grew this year! I’m always shocked how big they can get overnight. Always make at least one new muffin each year. Made one from Sally’s baking addiction but this year I’m trying yours!!!!!
I grew up in Indy, so we spent every summer heading north to the dunes and the Michigan Lake beaches. My mom loved it, but man, that sand was HOT. I will never forget that. Or partying in Chicago. That part was fun! The food, the museums…happy memories!
These look amazing. I love zucchini anything, and the fact that these have streusel (another love) is pretty happy!