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Zucchini Coffee Cake Muffins Recipe

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These Zucchini Coffee Cake Muffins combine moist shredded zucchini with warm cinnamon and a buttery streusel topping for a delicious, comforting treat perfect for breakfast or an afternoon snack. With a tender crumb and just the right amount of sweetness, these muffins are an excellent way to sneak some veggies into your diet while enjoying classic coffee cake flavors.

Ingredients

Muffin Batter

  • 2 cups all-purpose flour
  • 1–1/4 cups packed brown sugar
  • 2–1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1–1/2 cups shredded zucchini

Streusel Topping

  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon, plus more for dusting
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Line the muffin pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners, or grease the pan well with cooking spray. If no liners are available, cut parchment paper into squares and press them into the muffin cups.
  2. Make the batter: In a large bowl, whisk together the all-purpose flour, brown sugar, ground cinnamon, baking soda, baking powder, and salt until well combined and smooth. Add the melted butter, eggs, 2% milk, and vanilla extract. Stir until just combined. Fold in the shredded zucchini evenly. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full or with approximately 1/4 cup of batter.
  3. Prepare the streusel topping: In a separate bowl, combine the flour, brown sugar, and cinnamon using a fork to mix. Add the melted butter and stir until the mixture becomes moistened and forms slightly clumpy crumbs. Evenly sprinkle the streusel topping over each muffin.
  4. Bake the muffins: Place the muffin pan in the preheated oven and bake for 24 to 26 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  5. Cool and serve: Remove the muffins from the oven and dust the tops with additional cinnamon for extra flavor. Transfer the muffins to a wire rack to cool completely before serving or storing.

Notes

  • To prevent over-moist muffins, be sure to squeeze excess water from the shredded zucchini before adding it to the batter.
  • If you don’t have parchment paper or liners, greasing the pan thoroughly is essential to avoid sticking.
  • For a nuttier texture, chopped walnuts or pecans can be added to the streusel topping.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Make sure eggs are at room temperature to ensure better mixing and texture.

Find it online: https://lauracooks.com/zucchini-coffee-cake-muffins-recipe/