Zucchini coffee cake muffins combine the moist, tender texture of zucchini bread with the buttery cinnamon streusel topping of a classic coffee cake. Grated zucchini keeps every bite soft, while a generous crumb topping adds sweetness and crunch, making these muffins feel like a treat even though they’re simple enough for a weekday breakfast.
Why This Recipe Works
Zucchini adds moisture to the muffin batter without any noticeable flavor, giving you a soft, tender crumb. The streusel topping, made separately and sprinkled generously over each muffin before baking, adds that classic coffee-cake crunch and a little extra sweetness on top.
Ingredients
For the muffins
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ⅓ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the streusel topping
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
Optional glaze
- ¾ cup powdered sugar
- 1-2 tablespoons milk
Equipment
- A box grater
- A 12-cup muffin tin
- Muffin liners (optional)
- Two mixing bowls
- A whisk, spatula, and pastry cutter or fork
Instructions
Step 1: Prep the zucchini
Wash and trim the zucchini, then grate it using the large holes of a box grater. Place the grated zucchini on a clean kitchen towel or between paper towels and squeeze out as much liquid as possible.
Step 2: Preheat the oven and prep the pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease it well.
Step 3: Make the streusel topping
In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry mixture until it forms coarse, crumbly clumps. Set aside.
Step 4: Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 5: Mix the wet ingredients
In a separate bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, sour cream, and vanilla extract until smooth. Fold in the squeezed, grated zucchini.
Step 6: Combine
Add the dry ingredients to the wet ingredients, folding gently with a spatula just until no streaks of flour remain — avoid overmixing.
Step 7: Fill and top
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the streusel topping generously over each muffin, pressing it lightly into the batter so it adheres.
Step 8: Bake
Bake for 20-24 minutes, until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Cool and glaze (optional)
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. If using the glaze, whisk together the powdered sugar and milk until smooth, then drizzle over the cooled muffins.
Tips for the Best Zucchini Coffee Cake Muffins
- Squeeze the zucchini thoroughly to avoid dense or soggy muffins.
- Don’t overmix the batter — stir just until the flour disappears for the fluffiest texture.
- Press the streusel gently into the batter so it doesn’t fall off after baking.
- Let the muffins cool before glazing, if using, so the glaze sets on top rather than melting in.
Storage
Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They also freeze well for up to 3 months — thaw at room temperature or warm briefly in the microwave.
Final Thoughts
Zucchini coffee cake muffins are a wonderful way to use up extra zucchini while getting a soft, moist muffin with all the crunchy, cinnamon-sugar appeal of a classic coffee cake. They’re an easy make-ahead breakfast that still feels a little indulgent.
