Zucchini Coffee Cake Muffins

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These Zucchini Coffee Cake Muffins combine tender, moist zucchini muffins with a generous cinnamon brown sugar streusel. Each muffin is piled high with buttery crumbs, giving them the classic texture and cinnamon-sugar topping you expect from coffee cake.

They're an easy way to use fresh summer zucchini when you want something a little more special than a traditional zucchini muffin. The generous streusel makes these just right for breakfast, brunch, or an afternoon treat.

Why You’ll Love These Zucchini Coffee Cake Muffins

• Generous cinnamon streusel: Each muffin is topped with a substantial layer of buttery brown sugar crumbs.
• Moist and tender: Shredded zucchini adds moisture to the muffins for a soft, tender texture.
• Easy to make: The batter comes together by hand, and the muffins are ready in about 25 minutes.

What You'll Need

For the muffins:

• All-purpose flour
• Light brown sugar
• Ground cinnamon
• Baking soda
• Baking powder
• Salt
• Butter
• Eggs
• Milk
• Vanilla extract
• Zucchini

For the streusel:

• All-purpose flour
• Light brown sugar
• Ground cinnamon
• Butter

How to Make Them

Start by preheating the oven to 350°F and lining a 12-cup muffin pan with high parchment paper liners.

Make the streusel. Combine the flour, brown sugar, and cinnamon in a small bowl. Add the melted butter and stir until the mixture is moistened and forms coarse, clumpy crumbs.

For the muffin batter, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. Add the melted butter, eggs, milk, and vanilla and whisk until combined.

Fold in the shredded zucchini just until evenly distributed throughout the batter. 

Divide the batter among the prepared muffin cups, filling each about three-quarters full. 

Generously top each muffin with the streusel, using all of the topping.

Bake for 24 to 26 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. 

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Making Zucchini Coffee Cake Muffins

• Lightly squeeze the zucchini. After shredding the zucchini, lightly squeeze out some of the excess moisture before adding it to the batter. You don't want to wring it completely dry.
• Don't overmix the batter. Fold in the zucchini just until it is evenly distributed. Overmixing can make muffins dense.
• Use tall parchment liners. They give these generously topped muffins extra room to rise and make them easy to remove from the pan.

• Use a large cookie scoop. It makes it easy to divide the batter evenly among the muffin cups so the muffins bake at the same rate.
• Check for doneness. Start checking the muffins around 24 minutes. They should be golden on top, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Frequently Asked Questions

Do you have to peel zucchini for muffins?
No. There is no need to peel zucchini before shredding it. The skin softens as the muffins bake.
Can I use regular muffin liners instead of tall parchment liners?
Yes. Regular paper liners will work, but tall parchment liners give these generously topped muffins more room for the batter and streusel.
How should I store zucchini coffee cake muffins?
Store completely cooled muffins in an airtight container at room temperature.

More Zucchini Recipes To Try

Zucchini Panzanella

Zucchini Chocolate Cake

Zucchini Pico de Gallo Salsa

Zucchini Banana Bread

I'm joining some of my fellow bloggers for Farmers Market Week, where we're sharing recipes inspired by fresh seasonal produce. Be sure to scroll down to see what everyone else is making with their favorite finds!

 

Zucchini Coffee Cake Muffins

Yield: 12

Ingredients

For the streusel

• 1 cup all-purpose flour
• ¾ cup packed light brown sugar
• 2 teaspoons cinnamon
• 8 tablespoons butter, melted

For the batter

• 2 cups all-purpose flour
• 1¼ cups packed light brown sugar
• 2½ teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 10 tablespoons butter, melted
• 2 large eggs, room temperature
• ½ cup milk
• ½ teaspoon vanilla extract
• 1½ cups shredded zucchini

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin pan with parchment paper liners.
2. Make the streusel. In a small bowl, combine flour, brown sugar, and cinnamon. Add melted butter and stir until the mixture is moistened and forms coarse, clumpy crumbs.
3. Make the muffin batter. In a large bowl, whisk together flour, brown sugar, cinnamon, baking soda, baking powder, and salt.
4. Add the melted butter, eggs, milk, and vanilla. Whisk until combined.
5. Fold in the shredded zucchini just until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Generously sprinkle the streusel over each muffin, using all of the topping.
8. Bake for 24 to 26 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Adapted from https://www.tasteofhome.com/recipes/zucchini-coffee-cake-muffins

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