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Zucchini crumb muffins cooling on a rack.

Zucchini Crumb Muffins

Made with brown sugar and cinnamon, these zucchini muffins are tender and flavorful. This easy recipe is easy to customize. Use whole wheat flour for a nutty flavor. Or add chocolate chips, nuts, or dried fruit to the batter to make them your favorite.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

  • ½ cup light or dark brown sugar (4 ounces; 113 grams)
  • 2 large eggs
  • ½ cup vegetable oil (3 ½ ounces; 100 grams)
  • 1 teaspoon vanilla extract
  • 1 medium zucchini, shredded (about 8 ounces; 226 grams)
  • 1 ¾ cups all-purpose flour (7 ¾ ounces; 220 grams)
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Crumb Topping

  • ¼ cup all-purpose flour (1 ¼ ounces 35 grams)
  • ¼ cup oats, instant or quick-cook (¾ ounce; 24 grams)
  • ¼ cup light or dark brown sugar (2 ounces; 56 grams)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter, melted (1 ½ ounces; 42 grams)

Instructions

  1. Preheat oven to 350°F. Grease a 12-count muffin pan with nonstick spray or line with cupcake liners. Lightly grease the top of the pan to keep the muffin tops from sticking.

  2. In a large bowl, whisk together the brown sugar, eggs, oil, and vanilla extract. Mix until smooth. Add the shredded zucchini. Mix to combine. Add the flour, baking powder, baking soda, cinnamon, and salt. Mix until a batter forms. Stir in nuts, dried fruit, or chocolate if using.

  3. Allow batter to rest for five minutes while you prepare the crumb topping.

  4. Stir together the flour, oats, cinnamon, and salt. Add the brown sugar. Break up any lumps with a fork or your fingers. Stir in the melted butter until the mixture is crumbly.

  5. Spoon the batter into prepared muffin cups, filling them about ⅔ full. Sprinkle crumb topping, about two teaspoons each, onto each muffin.

  6. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to cool completely.
  8. Cover and store at room temperature for up to three days. To freeze: let muffins cool and place them in a freezer container. Freeze up to two months.

Recipe Notes

Zucchini Bread. Grease a 9x5-inch loaf pan. Spread batter into pan. Top with crumb topping. Bake until a cake tester inserted in the middle comes out clean, about 50 minutes. 

Zucchini Bundt. Double the recipe. Spread half the batter into a greased 10 or 12 cup Bundt pan. Sprinkle half the crumb mixture over the batter. Repeat with remaining batter and crumb topping. Bake until brown and a cake tester comes out clean, about 80 minutes.