Zucchini coffee cake muffins fresh out of the oven, perfect for breakfast.

introduction

Zucchini Coffee Cake Muffins are a delightful treat that combines the moistness of zucchini with the warm flavors of cinnamon and sugar. These muffins are perfect for breakfast or a snack and are easy to make. They are also a fantastic way to sneak in some veggies while enjoying a sweet bite. If you’re looking for more delicious coffee cake recipes, check out this cinnamon apple coffee cake.

why make this recipe

Making Zucchini Coffee Cake Muffins is a great way to use up any extra zucchini you might have. They are moist, fluffy, and full of flavor, making them a hit with both kids and adults. Plus, they are incredibly simple to make, which is a bonus for busy mornings.

how to make Zucchini Coffee Cake Muffins

Ingredients:

1 cup shredded zucchini
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup walnuts or pecans (optional)
Streusel topping: 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter, 1 tsp cinnamon

Directions:

Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
In a bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk the eggs, sugars, oil, and vanilla until combined.
Stir in the shredded zucchini.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If using, fold in the nuts.
Divide the batter among the muffin liners.
In a separate bowl, mix the streusel ingredients until crumbly and sprinkle over the muffins.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow to cool slightly before serving.

how to serve Zucchini Coffee Cake Muffins

These muffins are great served warm or at room temperature. You can enjoy them plain or add a little butter on top for extra richness. They also pair well with a cup of coffee or tea for a delightful afternoon snack.

how to store Zucchini Coffee Cake Muffins

To store the 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. Simply wrap each muffin individually in plastic wrap and place them in a freezer bag. They will last for about two months in the freezer.

tips to make Zucchini Coffee Cake Muffins

Make sure to squeeze out excess moisture from the shredded zucchini. This helps prevent the muffins from becoming too wet.
Experiment with adding different nuts or even chocolate chips for a twist.
For a more intense cinnamon flavor, try adding a bit more cinnamon to the batter or the streusel topping.

variation

If you’re looking for a different flavor, you can substitute the zucchini with shredded carrots for Carrot Coffee Cake Muffins. They are just as delicious and nutritious!

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for some of the all-purpose flour for a healthier option.

What can I use instead of eggs?
You can use flax eggs or applesauce as an egg substitute. For one egg, mix one tablespoon of flaxseed meal with two and a half tablespoons of water.

Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make these muffins gluten-free while maintaining a similar texture.