Thank you so much for stopping by today! If you’ve got a garden overflowing with zucchini—or maybe a neighbor who keeps gifting you theirs—this recipe is just the little miracle you need. These Zucchini Coffee Cake Muffins are tender, cinnamon-swirled, and topped with a buttery crumble that’s anything but boring!! They’re the perfect make-ahead treat for breakfast, brunch, or anytime you need a cozy bite. Plus, who doesn’t love sneaking veggies into dessert?
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What Are Zucchini Coffee Cake Muffins?
Zucchini Coffee Cake Muffins are fluffy muffins made with shredded zucchini for moisture, warm spices like cinnamon and nutmeg, and finished off with a classic crumb topping—just like your favorite coffee cake, but in a perfectly portioned muffin form.
Why You’ll Love These Muffins
- Super Moist – The zucchini keeps these muffins incredibly soft without being soggy.
- Great for Freezing – Bake a batch, freeze, and reheat for a fast breakfast.
- Sweet but not too sweet – The streusel topping adds a bakery-style flair without overwhelming the muffin.
- Kid-Friendly – Even picky eaters will devour them—zucchini and all!
- Versatile – Dress them up for brunch or enjoy them as a snack with coffee.
What Do Zucchini Coffee Cake Muffins Taste Like?
These muffins taste just like a cinnamon-spiced hug. The zucchini doesn’t overpower—it adds moisture and texture, while the batter is warmly spiced and just sweet enough. The crumb topping? Buttery, crunchy, and oh-so-satisfying. Every bite melts in your mouth with the perfect balance of soft and crumbly.
The Benefits of This Recipe
- Vegetable-rich – A sneaky way to use up your zucchini and add fiber.
- Lower in fat – Uses oil instead of butter in the batter for a lighter texture.
- Quick and easy – No fancy mixers or equipment required.
- Customizable – Add nuts, fruit, or even chocolate chips for your own twist.
Ingredients
Here’s what you’ll need to make a dozen bakery-style muffins:
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- ¼ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 ¼ cups grated zucchini (not peeled, moisture squeezed out)
For the Crumb Topping:
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tbsp cold butter, cubed
- ½ tsp cinnamon
- Pinch of salt
Tools You’ll Need
- Muffin tin (12-count)
- Muffin liners (optional but helpful)
- Mixing bowls (one for wet, one for dry, one for topping)
- Whisk and spoon or rubber spatula
- Box grater for zucchini
- Pastry cutter or fork (for crumb topping)
Ingredient Swaps and Additions
- Oil: Swap for applesauce for a lower-fat option.
- Yogurt: Sour cream works great too.
- Add-ins: Try walnuts, pecans, raisins, or mini chocolate chips!
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan: Use a flax egg and dairy-free yogurt alternative.
How to Make Zucchini Coffee Cake Muffins
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the egg, sugars, oil, yogurt, and vanilla. Stir in the grated zucchini.
Step 4: Combine
Gently fold the dry ingredients into the wet until just combined. Don’t overmix—lumps are okay!
Step 5: Make the Crumb Topping
In a small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the cold butter using a pastry cutter or fork until it resembles coarse crumbs.
Step 6: Fill Muffin Cups
Spoon the batter evenly into the muffin tin, filling each about ¾ full. Top generously with the crumb mixture.
Step 7: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool
Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
What to Serve with These Muffins
- A hot cup of coffee or chai latte
- Fresh fruit salad
- Greek yogurt with honey and berries
- Scrambled eggs for a hearty brunch
Tips for Perfect Muffins
- Drain your zucchini: After grating, gently squeeze out the excess moisture using a clean kitchen towel or paper towels.
- Don’t overmix: This keeps your muffins light and fluffy.
- Double the crumb topping: If you’re anything like me, more crumb = more love.
- Bake immediately: The batter activates as soon as the baking soda mixes with yogurt, so pop them in the oven right away.
Storage Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Will keep for 5–6 days in a sealed container.
- Freezer: Freeze individually wrapped muffins for up to 2 months. Reheat in the microwave or oven until warm.
Zucchini Coffee Cake Muffins: General Info
These muffins are a fantastic make-ahead option for meal prep, potlucks, or sharing with neighbors (especially if they’re the ones who gave you all that zucchini in the first place!). They also pack well in lunchboxes and stay moist for days thanks to the zucchini.
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes! Just treat it the same way—grate and squeeze out excess moisture.
Can I make this as a loaf or cake instead of muffins?
Absolutely. Bake in a greased 8×8 pan for 30–35 minutes, or until a toothpick comes out clean.
Do I have to peel the zucchini?
Nope! The skin is thin and blends right in. Plus, it adds color and fiber.
What’s the best way to reheat them?
Pop one in the microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.
Conclusion
So there you have it—Zucchini Coffee Cake Muffins that are soft, cinnamon-laced, veggie-packed, and finished with a dreamy crumb topping. They’re proof that baking with zucchini doesn’t have to be bland or boring. These muffins are easy, customizable, and simply irresistible.
If you loved this recipe, try my other peach-season favorites like:
- Homemade Zucchini Bread Recipe
- Double Chocolate Zucchini Bread
- Chocolate Zucchini Cake (Super Moist & Rich!)
Tried these muffins? I’d love to see your results! Leave a review in the comments below or share a photo and tag me on Pinterest. Let’s bake together!
Nutrition Information (Per Muffin, Approximate):
- Calories: 210
- Fat: 10g
- Carbohydrates: 27g
- Fiber: 1g
- Sugars: 14g
- Protein: 3g
Keep baking, keep sharing, and keep making magic with what’s in season
Zucchini Coffee Cake Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the egg, granulated sugar, brown sugar, oil, yogurt, and vanilla. Stir in the grated zucchini.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- In a small bowl, make the crumb topping by mixing brown sugar, flour, cinnamon, and salt. Cut in the cold butter until crumbly.
- Divide the batter evenly between 12 muffin cups, filling each about ¾ full. Top generously with crumb topping.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.