Bakery Style Zucchini and Orange Muffin Recipe

This Zucchini and Orange Muffin Recipe bakes up into tall, bakery-style muffins with a golden cinnamon crumb topping that’s impossible to resist. Think of them as a bright twist on classic zucchini bread, where tender zucchini keeps every bite moist while fresh minced orange peel adds a sunny citrus flavor. The crumbly walnut streusel makes these feel indulgent without being overly heavy, striking that perfect balance between wholesome and treat-worthy. If you love collecting new favorite recipes to enjoy with coffee or tea, these orange muffins are sure to earn a permanent spot in your rotation.

My favorite muffins have always been morning glory muffins. I love their hearty texture and the bright citrus flavor in every bite. A few weeks ago, we had tons f leftover zucchini, and I decided to create a muffin that celebrated it instead of making another loaf of zucchini bread. That’s how this Zucchini and Orange Muffin Recipe came to life with a tender, citrusy muffins with a cinnamon walnut crumb topping. The topping gives them a little extra crunch and makes them feel like something you’d find in a favorite bakery.

Looking for more muffin inspiration? Try the bright and tangy Orange and Raspberry Muffins or go classic with my wholesome Morning Glory Muffin Recipe.

Ingredients (and easy swaps)

These muffins use simple ingredients, but each one plays an important role in creating that moist, citrusy crumb and crunchy topping.

For the Zucchini and Orange Muffins

• All-Purpose Flour – The base of the muffins. Spoon and level for accuracy.
• Wheat Germ – Adds a nutty, hearty flavor and boosts nutrition. You can substitute with ground flaxseed or extra flour if you don’t have it.
• Granulated Sugar – Sweetens the muffins and balances the citrus.
• Ground Cinnamon – A warm spice that pairs beautifully with both zucchini and orange. If you’d like a change, try nutmeg or cardamom for a different flavor profile.
• Baking Powder & Baking Soda – Work together to help the muffins rise tall and fluffy.
• Fine salt – Just enough to sharpen the flavors.
• Eggs – The eggs give these muffins lift and structure. Use large eggs for this recipe. For an egg-free option, swap in two flax eggs (2 tablespoons ground flax + 6 tablespoons water).
• Neutral Oil – Use vegetable, canola, or sunflower oil for a light texture without added flavor.
• Vanilla Extract – A touch of vanilla rounds out the citrus and spice.
• Large Orange – You’ll use both the freshly squeezed juice and the finely minced peel for maximum flavor. Both Cara Cara Oranges and Navel oranges work great. The juice of the orange keeps the muffins bright and moist, while the peel adds a concentrated hint of orange in some bites. Orange zest will work too, but I like the bites of orange peel that you get when you use it. 
• Zucchini – You can coarsely grate the zucchini so it melts seamlessly into the batter, keeping the muffins tender and moist. Or, for extra texture and a pop of green color, julienne it into thin matchsticks.
• Walnuts – Coarsely chopped for crunch inside the muffins. Can be substituted with pecans or pumpkin seeds. 

For the Cinnamon Walnut Crumb Topping

• Brown Sugar & Granulated Sugar – Create sweetness and caramel notes in the crumb.
• Ground Cinnamon – Adds warmth and depth to the topping.
• Unsalted Butter – Cut into the mixture to form chunky crumbs that bake into a crisp topping.
• All-Purpose Flour – Helps the crumb hold together as it bakes.
• Walnuts – They add crunch to the crumb topping. Pecans make a lovely substitute, or leave out the nuts altogether if you prefer.

How to Make this Zucchini and Orange Muffin Recipe

Preheat and Prep Muffin Sheet: Preheat oven to 425°F. Line a 12-cup muffin pan with parchment liners or grease well.

Make Crumb Topping: Mix brown sugar, granulated sugar, and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in flour and walnuts. Chill while you make the batter.

Mix Dry Ingredients: In a large bowl, whisk flour, wheat germ, sugar, cinnamon, baking powder, baking soda, and salt.

Mix Wet Ingredients and Add to Dry: In a medium bowl, whisk eggs, oil, vanilla, and orange juice. Stir in minced peel and grated zucchini. Add the wet mixture to the dry and fold together. Stir in walnuts. It will create a thick batter, be careful not to overmix.

Fill Muffin Tins and Top: Divide batter between muffin cups, filling nearly to the top. Sprinkle crumb topping generously and press lightly to stick.

Bake: Bake at 425°F for 5 minutes. Lower the heat to 350°F (don’t open the oven). Bake another 18–22 minutes, until a tester comes out clean. Cool briefly, then move to a wire rack.

FAQ & Expert Tips for Making Zucchini and Orange Muffins

Can I add a glaze or icing instead of the crumb topping?

Absolutely! If you prefer a soft, sweet finish instead of the crunchy cinnamon walnut topping that is included in this zucchini and orange muffin recipe, a simple orange glaze works beautifully. Mix powdered sugar with a little fresh orange juice and drizzle over cooled muffins for a bright, citrusy shine.

How do I store and freeze this zucchini and orange muffin recipe?

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin individually in parchment or foil and freeze in a freezer-safe bag for up to 2 months. Reheat in the oven or microwave before serving for that just-baked feel.

Do I need to peel the zucchini?

Nope! The skin is thin and soft, so it blends right into the batter. Leaving it on adds a subtle green color and extra nutrients, while keeping the muffins tender and moist.

Tips for making the best crumb topping

Chill the topping while you prepare the batter. This keeps the butter firm and ensures large, crunchy crumbs. After sprinkling it over the muffins, press lightly so it adheres during baking. The result is a golden, crisp topping that contrasts beautifully with the tender muffins beneath.

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Baking

Cuisine American

Servings 12 Large Muffins

Calories 363 kcal

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.

Keyword Orange Muffin Recipe, Zucchini Muffin Recipe