Zucchini Coffee Cake Muffins for 12

Instructions:

1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease them thoroughly. Grate the zucchini using the fine side of the grater; if the zucchini is exceptionally watery, give it a gentle squeeze with a paper towel to remove excess liquid.
2. In a small bowl, whisk together the flour, brown sugar, and cinnamon. Using a fork or your fingertips, work the chilled butter into the mixture until it resembles coarse, sandy crumbs with a few pea-sized lumps remaining. Set aside in the refrigerator to keep the butter cold.
3. In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy. Beat in the egg and vanilla extract until smooth. Stir in the sour cream until fully incorporated.
4. In a separate bowl, whisk the dry ingredients (flour, baking soda, salt, cinnamon), then gradually fold them into the wet mixture. Gently fold in the grated zucchini until just combined.
5. Spoon the batter evenly into the muffin cups, filling them about 3/4 full. Generously heap the chilled streusel on top of each muffin, pressing slightly so it adheres. Bake for 22–25 minutes.
6. Insert a toothpick into the center of a muffin; it should emerge clean or with a few moist crumbs. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.