Zucchini Carrot Muffins with Streusel Topping
As the crisp air of fall settles in (or even if you’re chasing summer vibes), these Zucchini Carrot Muffins with Streusel Topping are the ultimate wholesome treat. Packed with grated zucchini and carrot, these muffins strike a perfect balance—not too sweet, wonderfully moist, and bursting with flavor that gets even better the next day. The buttery, oat-flecked streusel adds a delightful crunch, making them irresistible for breakfast, snacks, or a cozy afternoon with coffee. Whether you’re baking for a crowd or meal-prepping for the week, this recipe is a keeper!
I recently made these for my crew, and while they were tasty right out of the oven, the flavors truly shone on day two. The subtle warmth of cinnamon (and optional nutmeg for that fall flair) pairs beautifully with the veggies, and the streusel topping elevates every bite. Plus, they’re customizable with add-ins like nuts or raisins. Let’s dive into this simple, veggie-packed recipe that’s as nutritious as it is delicious!
Why You’ll Love These Muffins
- Balanced Sweetness: Not overly sweet, perfect for those who prefer a less sugary treat.
- Veggie-Packed: Zucchini and carrot add moisture and nutrition without overpowering the flavor.
- Streusel Magic: A crunchy, buttery topping with rolled oats for extra texture.
- Make-Ahead Friendly: Flavors deepen overnight, and they store beautifully.
- Seasonal Flexibility: Nutmeg brings cozy fall vibes, but skip it for a summery twist.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days to maintain freshness.
- Freezer: Freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.
Pro Tips for Perfect Muffins
- Flavor Boost: These muffins taste great on day one but amazing on day two as the flavors meld. Plan ahead for the best experience!
- Nutmeg Note: Add nutmeg for a warm, fall-inspired flavor (perfect for September baking). Skip it for a lighter, summer-friendly vibe.
- Zucchini vs. Summer Squash: I don’t squeeze my zucchini and the muffins are perfectly moist, but if you use summer squash (which is wetter), squeeze it in a kitchen towel to avoid excess moisture.
- Streusel Texture: For a chunkier topping, swap melted butter for cold butter and cut it into the dry ingredients with a fork or pastry cutter.
- Ingredient Precision: Spoon and level the flour to avoid dense muffins. Avocado oil keeps things light and neutral without the heaviness of seed oils.
Why This Recipe Works
These muffins are a fantastic way to sneak veggies into your diet without sacrificing flavor. The zucchini and carrot keep them moist, while the applesauce cuts down on oil without compromising texture. Avocado oil adds a heart-healthy fat with a neutral taste, and the streusel topping with rolled oats brings a satisfying crunch. The granulated sugar keeps the sweetness just right—subtle enough for those who don’t want dessert-level sweetness but enough to make these a treat.
Final Thoughts
These zucchini carrot muffins with streusel topping are my go-to for a wholesome, crowd-pleasing treat. They’re perfect for fall with that optional nutmeg kick, but versatile enough for any season. The crunchy streusel and veggie-packed batter make them a hit with kids and adults alike, and the fact that they’re even better the next day makes them ideal for meal prep. Try them out, and let me know how they turn out in your kitchen!
Happy baking!
Zucchini Carrot Muffins with Streusel Topping
Print Recipe
EQUIPMENT (affiliate links)
- Paper liners (optional)
Ingredients
- 1 ½ cups unbleached all-purpose flour, spooned and leveled 190g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg, optional (for fall flavors)
- ½ cup granulated sugar 100g
- 1 large egg, room temperature
- ⅓ cup avocado oil 80g
- ¼ cup unsweetened applesauce 63g
- ¼ cup milk 60g
- 1 tsp vanilla extract
- 1 cup grated zucchini 120g
- ¾ cup grated carrot 90g
Streusel Topping
- ¼ cup unbleached all-purpose flour, spooned and leveled 30g
- ¼ cup brown sugar, packed 50g
- 2 tbsp rolled oats
- ½ tsp ground cinnamon
- 3 tbsp salted butter, melted 42g
- ¼ cup chopped nuts (e.g., pecans or walnuts, optional) 30g
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with avocado oil.
- Prep the Veggies: Grate the zucchini and carrot using a box grater or food processor. For zucchini, squeezing out excess liquid is optional for a moister muffin, but recommended if you’re swapping in wetter summer squash to avoid soggy results. Pat carrots dry if they’re very wet.
- Make the Streusel: In a small bowl, combine flour, brown sugar, rolled oats, and cinnamon. Stir in melted butter until the mixture forms coarse crumbs. Add chopped nuts if you’d like extra crunch. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg (if using), and granulated sugar.
- Mix Wet Ingredients: In a medium bowl, whisk the egg, avocado oil, applesauce, milk, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few lumps are fine—overmixing makes tough muffins!
- Fold in Veggies: Gently fold in the grated zucchini and carrots until evenly distributed.
- Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle 1-2 tsp of streusel topping over each muffin, pressing lightly to help it stick.
- Bake: Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean and the streusel is golden brown.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Flavor Development: Muffins taste great fresh but develop deeper flavors by the next day, making them perfect for make-ahead breakfasts or snacks.
- Nutmeg: Include ¼ tsp nutmeg for a warm, fall-inspired flavor (great for September baking). Omit for a lighter, summer-friendly taste.
- Zucchini vs. Summer Squash: No need to squeeze zucchini for this recipe. If substituting summer squash (which is wetter), squeeze it in a kitchen towel to prevent soggy muffins.
- Streusel Tip: For a chunkier streusel, use cold butter and cut it into the dry ingredients with a fork or pastry cutter instead of melting.
- Storage: Store at room temperature in an airtight container for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.
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