Zucchini and Orange Muffins with Cinnamon Walnut Crumb Topping
This Zucchini and Orange Muffin Recipe makes tall, bakery-style muffins with a golden cinnamon walnut crumb topping. Fresh zucchini keeps them moist, while orange juice and peel add bright citrus flavor. A perfect twist on classic zucchini bread, these muffins are great for breakfast, brunch, or snacking.
Equipment
- Muffin Tin
Ingredients
Zucchini and Orange Muffins
- 2 cups all-purpose flour
- 3 Tbsp wheat germ
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 2 large eggs
- ½ cup neutral oil vegetable, canola, or sunflower
- 2 tsp vanilla extract
- 3 tbsp orange juice freshly squeezed
- 3 tbsp fresh orange peel minced
- 1 ½ cups coarsely grated zucchini about 180g, packed lightly
- ½ cup walnuts coarsely chopped
Cinnamon Walnut Crumb Topping
- ¼ cup brown sugar packed
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 4 Tbsp unsalted butter cold
- ⅓ cup all-purpose flour
- 1/4 cup walnuts finely chopped
Instructions
- Preheat Oven: Preheat the oven to 425°F and line a 12-cup muffin pan with parchment liners or grease generously.
- Make Crumb Topping: In a medium bowl, whisk together the brown sugar, granulated sugar, and cinnamon. Add the cold butter cut into small cubes and use a fork or your fingers to cut it into the sugar mixture until large, chunky crumbs form. Stir in the flour, then fold in the walnuts. Refrigerate the topping while you prepare the muffin batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, wheat germ, sugar, cinnamon, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, oil, vanilla, and orange juice until smooth, then stir in the chopped orange peel and grated zucchini.
- Combine Dry and Wet Ingredients: Add the wet ingredients to the dry mixture and stir gently until just combined, then fold in the walnuts. The batter will be thick.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling them almost to the top for large, bakery-style muffins. Sprinkle the crumb topping generously over each muffin, pressing it lightly into the batter so it adheres.
- Bake: Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the oven door and continue baking for 18–22 minutes, or until a tester inserted in the center comes out clean.
- Cool & store: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve slightly warm, or store in an airtight container at room temperature for up to 3 days. Muffins can also be frozen for up to 2 months.