This classic recipe for zucchini muffins is the perfect way to take advantage of summer’s bounty of squash. The cinnamon-streusel topping gives each muffin an extra bite of sweetness and a delicate crunch.
Happy First Day of Summer!
If ever there was a time to post a zucchini recipe, it is now. I’ve always known that this vegetable is plentiful in warm months, but I’m finding out just how plentiful first hand. This spring I planted a little 9-foot garden just outside the workshop doors. Almost every day there’s a new squash to discover and pluck from the vine – it’s as if they magically appear overnight!
A Cupcake from the Garden
One of the plants I selected for my ‘baker’s garden’ is the cupcake squash. Crossed between a patty pan squash and a zucchini, they grow beautifully plump and round. They have the same texture and flavor as regular zucchini, but just a touch sweeter. I just can’t get enough of these shiny green globes, and that’s a good thing because my cupcake squash harvest runneth over.
Much of the crop has been used for all kinds of quick breads, and these muffins were one of my recent favorites. The zucchini helps them retain their soft texture and extra virgin olive oil gives them a faint fruity flavor.
The streusel topping is a simple mixture of flour, sugar, cinnamon, and butter. This creates a crunchy, craggy lid on the muffins. I added a zigzag of simple milk glaze, but this is entirely optional. You easily omit this, or add it if you’re looking to satisfy your sweet tooth.
I have at least one more zucchini recipe queued up for this month, so stay tuned! And if you’re looking for something a little sweeter in the zucchini bread realm, you can find my Chocolate Zucchini Cupcakes here.
Zucchini-Olive Oil Muffins
- Muffin pan
- 3 cups 360g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine grain sea salt
- 4 large eggs at room temperature
- 1 cup 200g dark brown sugar lightly packed
- 1 cup 200g granulated sugar
- 1 cup 240ml extra virgin olive oil
- 1 tablespoon vanilla extract
- 3-4 medium zucchini grated (about 14 oz.)
Cinnamon Crunch Streusel
- 1/3 cup 40g all-purpose flour
- 1/2 cup 100g sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup 57g unsalted butter, cold
Milk Glaze (optional)
- 1 cup 120g confectioners’ sugar
- 2 tablespoons milk or cream
- Muffins: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In the bowl of an electric mixer, combine the eggs, sugars, oil, and vanilla on low speed for about 1 minute, or until well incorporated. Add the dry ingredients to the egg mixture and mix on low speed until just combined. Fold in the grated zucchini. Divide the batter between the muffin papers and set aside while you make the streusel.
- Streusel: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Cut the cold butter into the mixture until crumbly using a pastry blender or a fork.
- Sprinkle about 2 teaspoons of the mixture evenly over each muffin. Avoid piling the streusel in the middles of the muffins or they will sink in the middle during baking. Bake for 20-25 minutes, or until a toothpick tester comes out clean. Transfer to a wire rack to cool slightly.
- Glaze: Whisk together the confectioners’ sugar and milk in a small bowl. Drizzle over muffins or transfer to a piping bag and pipe zigzag lines of glaze on top. Serve warm. Store in an airtight container or covered well with plastic wrap.