Zucchini Coffee Cake Muffins

Zucchini grows abundantly in my garden, and while I love this vegetable in a variety of dishes, by late summer I end up with far more than I know what to do with. These zucchini coffee cake muffins with a streusel topping help make a little dent in my supply.

There are many zucchini desserts that turn the squash into something sweet, like coffee cake and muffins. This no-mixer-required recipe combines the two. These muffins start with a simple batter that you’ll pack with shredded zucchini for moisture—you don’t even need to drain the zucchini. The muffins are crowned with a sweet streusel topping, making them a delicious summertime breakfast recipe or afternoon snack. You can even freeze them for one of those dreary days that make you dream of summer flavors.

Ingredients for Zucchini Coffee Cake Muffins

• All-purpose flour: Flour provides structure for both the muffins and the streusel topping.
• Brown sugar: The main difference between light and dark brown sugar is the amount of molasses. I like dark brown sugar for this recipe because of its rich flavor, but light brown sugar works just as well.
• Cinnamon: Cinnamon adds warm, comforting notes to both the muffins and the topping.
• Baking soda and baking powder: Both leavening agents help the muffins rise and achieve a fluffy texture during baking.
• Salt: A pinch of salt balances sweetness and flavor.
• Butter: Melted butter adds flavor and moisture to the muffin batter. It’s also used in the streusel topping and serves as the “glue” that binds the dry ingredients.
• Milk: I use 2% milk in this muffin recipe to add moisture, but you can easily replace it with whole milk if needed.
• Eggs: Large eggs help to bind ingredients and make the muffins rise. Use room-temperature eggs for baking recipes.
• Vanilla: A little vanilla extract enhances the flavor of these muffins.
• Zucchini: Use one medium zucchini to add moisture to the muffins.

Directions

Step 1: Line the muffin pan

Preheat the oven to 350°F. Line a muffin pan with paper liners.

Editor’s Tip: No paper liners? No problem. Cut squares of parchment paper and press them into the muffin tins, or simply grease the pan with cooking spray.

Step 2: Make the batter

In a bowl, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder and salt until the mixture is smooth and well combined. Mix in the melted butter, eggs, milk and vanilla extract. Stir in the shredded zucchini. Divide the muffin batter among the prepared muffin pan, filling each well with about 1/4 cup of batter.

Step 3: Make the streusel topping

In a bowl, combine the flour, brown sugar and cinnamon with a fork. Add the melted butter, and stir until the mixture is moistened and slightly clumpy. Divide and sprinkle the topping over the batter.

Step 4: Bake the muffins

Bake the muffins for 24 to 26 minutes or until they’re golden and set (a toothpick inserted in the center should come out clean). Dust the tops with cinnamon. Transfer the muffins to a wire rack to cool completely.

Zucchini Coffee Cake Muffins Variations

• Add chocolate: I’m a big fan of chocolate chip zucchini muffins and chocolate chip zucchini bread. You can recreate that here, and the coffee cake streusel topping just makes the combo that much better. Add 1/2 cup of mini chocolate chips to the batter before baking the muffins.
• Spice it up: Cinnamon is a key flavoring agent in this recipe, but you can amp up the spice by adding cardamom or nutmeg to the muffin batter or streusel topping.
• Finish it with a glaze: Whisk together a simple powdered sugar glaze to drizzle over the cooled muffins and dress them up even further.

How to Store Zucchini Coffee Cake Muffins

To preserve the moist texture of these zucchini coffee cake muffins, store them in an airtight container or zip-top storage bag. Keep them at room temperature for up to four days or refrigerated for up to one week.

Can you freeze zucchini coffee cake muffins?

These zucchini coffee cake muffins freeze well, allowing you to pull them out to enjoy anytime. Store the muffins in an airtight container, or wrap them in a layer of storage wrap and place them in a freezer bag.

Zucchini Coffee Cake Muffins Tips

Can you make these in a different pan?

You can make larger muffins (like these jumbo caramel banana muffins) by using a different muffin tin. Divide the batter amongst six jumbo muffin wells, and top them with the streusel before baking. The bake time will take just a bit longer.

Do you need to peel zucchini?

You don’t need to peel zucchini for baked goods. I leave the peel on because it adds texture and a pop of color, and reduces the risk of introducing too much unwanted moisture to the batter.