Bakery-style Zucchini Muffins are a delicious way to use zucchini! This muffin recipe includes a crumble topping and a cream cheese glaze.
These zucchini muffins are inspired by my friend’s mom’s zucchini bread recipe. They are the perfect way to use up some of that zucchini from your garden!
The first time I ever had zucchini baked into a dessert was from one of my best friend’s moms who made zucchini bread. She was very well known for it in her small town and her neighbors would place orders to get a loaf of there own.
When our neighbors brought us some cucumbers, tomatoes, basil, and zucchini from their garden, I knew that I had to make some bread and these muffins with the zucchini!
How To Make Zucchini Muffins
Whisk the buttermilk, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla until combined.
Combine the dry ingredients in a small bowl and then stir it into the batter until combined. Set the batter aside for 15-20 minutes.
While waiting, preheat the oven to 425˚F, line a 12-count muffin pan with cupcake liners, and prepare the crumble topping.
Add the shredded zucchini to the bowl and stir it into the batter.
Fill the lined muffin cups with the prepared batter. Add the crumble topping and gently press it onto the batter to help it stick. Bake the muffins at 425˚F for 6 minutes and then turn the oven down to 350˚F and continue baking them for 15-18 minutes.
Allow the zucchini crumble muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Drizzle a cream cheese glaze over the top.
Storage Tips
Zucchini muffins are moist, so you need to keep that in mind when storing them. Line an airtight storage container with a paper towel before adding the muffins. The paper towel will help absorb some of the excess moisture from the container.
- Room Temperature: You can store them at room temperature for 1-2 days.
- Refrigerator: Store them in the fridge for 3-4 days.
- Freezer: Or store them in a freezer container for 2-3 months.
Frequently Asked Questions
Yes, you can skip the crumble topping or add a sprinkle of coarse sugar instead.
No, you do not need to peel zucchini before shredding it.
No, you cannot taste the zucchini, but you can see pretty green flecks of it dotted throughout the inside.
More Zucchini Recipes
Zucchini Muffins
Ingredients
Zucchini Muffins
- ½ cup whole buttermilk
- ½ cup vegetable oil
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla
- 2 ½ cups (300 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups shredded zucchini
Crumble Topping
- ½ cup flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter melted
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 4-5 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
- Put the buttermilk, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla in a bowl. Whisk until combined.
- In a separate bowl, combine the flour, baking powder, ground cinnamon, baking soda, salt, and ground nutmeg. Add to the wet ingredients and stir until combined. Set aside for 15-20 minutes.
- While waiting, preheat the oven to 425˚F and line a 12-count muffin pan with cupcake liners. Then, prepare the crumb topping by combining the flour, brown sugar, and ground cinnamon. Stir in the melted butter until crumbly and set aside.
- Stir the shredded zucchini into the batter.
- Fill the lined muffin cups with batter. Top with the crumble topping and gently press on it to help it stick.
- Bake at 425˚F for 5 minutes. Then, leaving the pan in the oven, turn it down to 350˚F and continue baking the muffins for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Beat the softened cream cheese until smooth. Add the powdered sugar, whole milk, and vanilla extract. Beat until smooth. Drizzle with cream cheese glaze over the muffins.
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