Zucchini Coffee Cake Muffins: A Deliciously Moist Delight
These Zucchini Coffee Cake Muffins are a delightfully moist treat, perfect for any time of day. The tender zucchini base is complemented by a sweet, nutty crumb topping, making them an irresistible baked good.
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.
Notes
Eggs and coconut oil should be at room temperature before mixing. The batter may look dry during mixing but will combine fully. The ingredient list specifies pecans for the topping, while the instructions mention walnuts. This recipe uses a generous amount of zucchini (3 cups) for exceptional moisture. Baked goods remain good for a few hours after baking.