Description
These Zucchini Coffee Cake Muffins are an incredibly moist and forgiving bake, perfect for utilizing abundant summer zucchini. Featuring a tender crumb base and a crunchy, buttery streusel topping, they offer simple, heartwarming comfort.
Ingredients
- All-purpose flour
- Light brown sugar
- Granulated sugar
- Grated zucchini (about two cups)
- Unsalted butter (softened and melted)
- Ground cinnamon
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Large eggs
- Confectioners sugar
- Milk
Instructions
- Prepare the Crumb Topping: In a small mixing bowl, use a fork to whisk together the flour, light brown sugar, cinnamon, and a pinch of salt. Pour in the melted butter and stir until clumps form and everything is moistened. Set this aside.
- Prep Your Oven and Pan: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners.
- Whisk Your Dry Ingredients: In a medium bowl, whisk together your flour, granulated sugar, light brown sugar, cinnamon, baking powder, baking soda, and salt. Ensure there are no large lumps of brown sugar.
- Cream the Butter and Mix: Using an electric mixer in a large bowl, beat the softened butter until fluffy. Mix in the eggs and vanilla. Add the dry ingredients and mix until just combined; the dough will look very dry and crumbly at this stage.
- Fold in the Zucchini and Rest: Use a spatula to gently fold in the grated zucchini. Let the batter sit for 10 minutes. This rest allows the zucchini to release its juices, turning the dry crumble into a thick, scoopable batter. Stir it again after the rest period.
- Scoop and Bake: Divide the batter among the 12 muffin cups. They will be quite full. Sprinkle the crumb topping over each one and press down lightly. Tap the pan on the counter to release air bubbles. Bake for 5 minutes at 400°F, then immediately turn the oven down to 350°F (175°C) and bake for another 14-15 minutes, or until a toothpick comes out clean.
- Cool and Glaze: Let the muffins cool in the pan for five minutes before moving them to a wire rack. Whisk the confectioners sugar and milk together and drizzle it over the muffins once they are fully cool.
Notes
These muffins store exceptionally well due to the moisture provided by the zucchini. Store them in an airtight container at room temperature for up to four days. They also freeze beautifully—wrap individual muffins and thaw them overnight. Remember that the initial 400°F bake time is crucial for achieving high, domed tops, so do not skip the oven temperature adjustment.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Baked Goods, Muffins
- Method: Baking
- Cuisine: American