These zucchini coffee cake muffins are a delightful blend of sweet and nutty flavors, making them an irresistible treat. They are easy to whip up, perfect for breakfast or a midday snack, and are packed with moisture thanks to the zucchini. You’ll love how these muffins are not just delicious but also a great way to sneak some veggies into your family’s diet!
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Zucchini Coffee Cake Muffins: A Moist and Flavorful Treat
Imagine biting into a warm, fluffy muffin with a crunchy, sweet topping that melts in your mouth. These zucchini coffee cake muffins deliver just that. The zucchini adds a delightful moisture balance, ensuring each bite is soft yet satisfying. Perfectly sweetened and topped with a nutty crumb, they bring comfort and joy in every bite.
Ingredients for Zucchini Coffee Cake Muffins
Crumb Topping Ingredients
- ¾ cup flour
- ½ cup sugar
- ½ cup roughly chopped pecans
- 6 tbsp coconut oil
Muffin Batter Ingredients
- 2½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 large eggs (room temperature)
- ½ cup coconut oil (room temperature)
- ¾ cup brown sugar
- ½ cup sugar
- 3 cups shredded zucchini
How to Make Zucchini Coffee Cake Muffins
Preparing the Crumb Topping
First, preheat your oven to 350°F. Spray 18 muffin cups with nonstick spray. In a small bowl, combine the flour, sugar, and chopped pecans. Add the coconut oil, then rub your fingers together until a coarse crumb texture forms. Set this mixture aside.
Mixing the Muffin Batter
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk the eggs and room temperature coconut oil until well mixed. Stir in both sugars until dissolved, then fold in the shredded zucchini. Pour the wet mixture into the dry ingredients and stir just until combined; the batter may seem dry at first but will become moist.
Assembling and Baking the Muffins
Evenly divide the muffin batter into the prepared cups. Generously sprinkle the crumb topping over each muffin. Bake for 25-30 minutes, or until the topping is golden and a toothpick inserted into the center comes out clean. Let them cool slightly before enjoying the warm muffins.
Tips for Perfect Zucchini Coffee Cake Muffins
Room Temperature Ingredients
Ensure your eggs and coconut oil are at room temperature. This helps the ingredients blend smoothly, creating a tender muffin.
Batter Consistency
Don’t worry if the batter looks dry; it will come together once the moisture from the zucchini is fully incorporated.
Nut Options for Topping
While the recipe suggests pecans for the topping, feel free to experiment with walnuts or a mix of both for added flavor and crunch.
Maximizing Zucchini Moisture
Using 3 cups of shredded zucchini might seem like a lot, but it ensures your muffins remain moist and flavorful. Make sure to squeeze out excess water from the zucchini before adding it to the batter for the best results.
Storing Your Zucchini Coffee Cake Muffins
Store any leftover muffins in an airtight container at room temperature for up to three days. You can also freeze them for a quick snack later!
FAQs
What ingredients do I need for zucchini coffee cake muffins?
You will need flour, sugar, coconut oil, eggs, baking powder, baking soda, salt, cinnamon, and shredded zucchini. Additionally, for the topping, you will need flour, sugar, pecans, and coconut oil.
How do I make zucchini coffee cake muffins step by step?
Start by preheating your oven and making the crumb topping. Mix the dry ingredients, combine the wet ingredients, then fold in the zucchini. Assemble and bake as directed.
Can I make zucchini coffee cake muffins ahead of time?
Yes, these muffins can be made ahead of time and stored for a few days or frozen for later enjoyment.
How should I store leftover zucchini coffee cake muffins?
Store leftover muffins in an airtight container at room temperature or freeze them for long-term storage.
Related Recipes to try
- Zucchini Quiche Recipe With Eggs
- Zucchini Fritters With Cheddar
- Spanakopita Muffins
- Banana Muffins
- Egg Muffin Cups
- Egg Muffins
Conclusion
Now that you know how to make these delicious zucchini coffee cake muffins, it’s time to get baking! They’re perfect for a family breakfast or a cozy coffee break. Don’t forget to check out Pinterest for more creative muffin ideas and inspirations.
Zucchini Coffee Cake Muffins: A Deliciously Moist Delight
Equipment
- muffin tin
- mixing bowls
- whisk
- measuring cups
- measuring spoons
- nonstick spray
- toothpick
Ingredients
Crumb Topping
- ¾ cup flour
- ½ cup sugar
- ½ cup pecans roughly chopped (instructions mention walnuts)
- 6 tbsp coconut oil
Muffins
- 2½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 large eggs room temperature
- ½ cup coconut oil room temperature
- ¾ cup brown sugar
- ½ cup sugar
- 3 cups shredded zucchini
Instructions
Crumb Topping
- For the crumb topping, mix flour, sugar, and nuts in a small bowl. Add coconut oil and rub with fingers until a coarse crumb texture forms. Set aside.
Muffins
- Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray.
- In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together eggs, coconut oil, and both sugars until dissolved. Stir in the shredded zucchini.
- Pour the wet ingredients into the dry ingredients and stir until evenly mixed. The batter may appear dry initially but will come together.
- Divide the batter evenly among the prepared muffin cups. Sprinkle the crumb topping over the tops.
- Bake for 25-30 minutes, or until the topping is golden and a toothpick inserted into the center comes out clean.
Cooling
- Allow the muffins to cool before serving. They are best enjoyed within a few hours of baking.
