PREPARE THE STREUSEL

1. Add the gluten-free 1:1 flour, rolled oats, light brown sugar, cinnamon, and salt to a small mixing bowl and stir to combine.
2. Pour the melted butter and vanilla over the dry ingredients and stir until evenly coated and the mixture is crumbly. Set aside.

PREPARE THE MUFFIN BATTER

1. Preheat the oven to 350°F (177°C). Line every other well of a muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a separate large bowl, whisk together the light brown sugar, granulated sugar, and melted butter until well combined.
4. Whisk in the eggs, followed by the sour cream and vanilla, until smooth and well combined.
5. Add the dry ingredients to the wet ingredients and use a rubber spatula to gently mix until just combined and no streaks of flour remain.
6. Fold in the finely grated zucchini until evenly distributed throughout the batter.

BAKE THE MUFFINS

1. Fill each muffin liner about 3/4 full and top generously with the streusel.
2. Bake on the center rack for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
3. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to continue cooling.
4. Repeat with the remaining batter. The recipe makes approximately 12 muffins, but for the best results, bake one pan at a time.

PREPARE THE WHIPPED HONEY BUTTER

1. Using an electric hand mixer, whip the softened butter until smooth and fluffy.
2. Add the powdered sugar and honey and continue whipping until smooth and well combined.
3. Serve the muffins warm with a dollop of whipped honey butter.

Store muffins in an airtight container at room temperature for 2 days.