Zucchini Coffee Cake Muffins

I can still remember the first time I baked a batch of muffins using fresh zucchini from our garden. The warm aroma filled the kitchen, luring everyone in for a taste. As I pulled the muffins from the oven, their golden tops covered in cinnamon sugar beckoned. You might not think of zucchini as a sweet ingredient, but it adds moisture and a subtle texture that makes these muffins irresistible. This recipe for Zucchini Coffee Cake Muffins is a special way to celebrate everyday moments. They are perfect for breakfast, a snack, or even dessert. Plus, they are a great way to sneak in some veggies!

why make this recipe

Making Zucchini Coffee Cake Muffins is a wonderful choice for several reasons. First, they are simple to prepare, making them perfect for both beginner and seasoned bakers. The flavors of warm spices combined with the sweetness of the sugars create a cozy treat. Also, using zucchini adds a healthy twist while keeping the muffins moist. Whether you’re sharing with friends or enjoying them yourself, these muffins bring comfort and joy to every bite.

how to make Zucchini Coffee Cake Muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup cinnamon sugar (for topping)

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
3. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded zucchini and nuts if using.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Sprinkle the cinnamon sugar topping over each muffin.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool for a few minutes before transferring to a wire rack. Enjoy your delicious Zucchini Coffee Cake Muffins!

how to serve Zucchini Coffee Cake Muffins

These muffins are delightful served warm or at room temperature. You can enjoy them plain, or add a spread of butter or cream cheese for extra flavor. Pair them with a cup of tea or coffee for a lovely breakfast or snack.

how to store Zucchini Coffee Cake Muffins

To store your muffins, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Arrange the muffins in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag for easy access. They can last for about three months in the freezer.

tips to make Zucchini Coffee Cake Muffins

• Make sure to squeeze excess moisture from the shredded zucchini before adding it to the batter. This will help prevent the muffins from becoming too wet.
• Feel free to play around with the nuts; you can also use chocolate chips or dried fruits for a different flavor.
• If you want a bit more spice, consider adding some nutmeg or ginger along with the cinnamon.

variation

For a chocolate twist, replace half of the flour with cocoa powder and add chocolate chips to the batter. You can also switch out regular sugar for maple syrup to add a unique flavor.

FAQs

1. Can I use frozen zucchini in this recipe?

Yes, you can use frozen zucchini. Just make sure to thaw it and drain any excess liquid before adding it to the batter.

2. What can I substitute for eggs in this recipe?

You can use a flaxseed meal or chia seed mixture as an egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for one egg.

3. How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If it’s wet with batter, they need a bit more time in the oven.

Zucchini Coffee Cake Muffins

Delightful muffins that combine the warmth of spices with moist zucchini for a tasty breakfast or snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Muffin Batter

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini Make sure to squeeze out excess moisture.
• 1/2 cup chopped walnuts or pecans Optional

Topping

• 1/4 cup cinnamon sugar For topping

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
3. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded zucchini and nuts if using.

Baking

1. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
2. Sprinkle the cinnamon sugar topping over each muffin.
3. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow to cool for a few minutes before transferring to a wire rack.

Notes

These muffins are delightful served warm or at room temperature. You can enjoy them plain or with butter or cream cheese. They can be stored in an airtight container for up to three days.