Do I Need to Squeeze the Zucchini Before Baking?

For these Cinnamon Streusel Zucchini Muffins, there is generally no need to squeeze all the moisture from the finely shredded zucchini. That natural moisture contributes to the soft, tender texture of the muffins. If your zucchini is exceptionally watery, you can gently blot away obvious excess liquid with a paper towel. Avoid pressing it completely dry, though, because removing too much moisture may affect the final texture.

Can I Make Cinnamon Streusel Zucchini Muffins Ahead of Time?

Yes. Cinnamon Streusel Zucchini Muffins are an excellent make-ahead breakfast or brunch option. Once completely cooled, store them in an airtight container at room temperature for up to three days. For longer storage, freeze the cooled zucchini muffins in freezer-safe packaging for up to three months. For the freshest presentation, you can freeze them without the cinnamon glaze and drizzle it over the muffins after they have thawed.

What Makes Zucchini Muffins Moist?

Fresh shredded zucchini releases moisture as the muffins bake, helping produce a tender crumb without adding a noticeable vegetable flavor. Vegetable oil, melted butter, milk, and brown sugar also contribute to the moist texture of these Cinnamon Streusel Zucchini Muffins. For the best results, avoid overbaking. Check the center with a toothpick near the end of the recommended baking time and remove the muffins once the toothpick comes out clean.

Easy Cinnamon Streusel Zucchini Muffins

Name: Cinnamon Streusel Zucchini Muffins
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 2 cups finely shredded zucchini; 1/3 cup vegetable oil; 1/4 cup unsalted butter, melted; 1/4 cup milk; 2 teaspoons vanilla extract; 2 large eggs; 3 cups all-purpose flour; 1 cup packed light brown sugar; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon kosher salt; 1/2 teaspoon ground allspice; 1/4 cup quick-cooking oatmeal; 1/4 cup all-purpose flour; 1/4 cup granulated sugar; 1/4 cup packed light brown sugar; 1 teaspoon ground cinnamon; 2 tablespoons unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon ground cinnamon; 1/3 cup heavy cream

Description

Moist and tender Cinnamon Streusel Zucchini Muffins made with finely shredded zucchini, warm cinnamon, brown sugar, and allspice, then finished with a crunchy oat streusel and a sweet cinnamon cream glaze.

Ingredients

Scale

2 cups finely shredded zucchini
1/3 cup vegetable oil
1/4 cup unsalted butter, melted
1/4 cup milk
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 cup packed light brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/4 cup quick-cooking oatmeal
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon ground cinnamon
1/3 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F and coat a standard muffin pan with baking spray.
In a large mixing bowl, combine the finely shredded zucchini, vegetable oil, melted butter, milk, and vanilla extract.
Add the eggs and mix until combined.
Gradually add 3 cups flour, 1 cup brown sugar, baking powder, 2 teaspoons cinnamon, kosher salt, and allspice. Mix just until evenly combined.
Divide the batter among the prepared muffin cups, filling each about two-thirds full.
Prepare the streusel by combining the quick-cooking oatmeal, 1/4 cup flour, granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, and softened butter until a crumbly mixture forms.
Sprinkle the streusel evenly over the muffin batter.
Bake for 12 to 14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the pan and cool completely on a wire rack.
For the glaze, whisk together the powdered sugar, 1 teaspoon cinnamon, and heavy cream until smooth. Add a little extra cream if needed to reach a drizzle consistency.
Drizzle the cinnamon glaze over the cooled muffins and serve.

Notes

Finely shred the zucchini so it distributes evenly throughout the batter and creates a tender crumb.
Do not overmix the batter, as this can make the muffins dense or tough.
If the glaze is too thick, add heavy cream 1 teaspoon at a time until it is easy to drizzle.
Allow the muffins to cool completely before glazing so the icing does not melt into the streusel.
Store glazed muffins in an airtight container at room temperature for up to 3 days.
Freeze cooled muffins in freezer-safe bags or containers for up to 3 months.
For the freshest freezer results, freeze the muffins without glaze and add the glaze after thawing.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Breakfast and Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 24g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg