Zucchini Coffee Cake Muffins: A Cozy Kitchen Adventure
As the crisp air of fall settles in, there’s nothing quite like the aroma of freshly baked muffins wafting through your home. On rainy days like today, when the skies are painted in shades of gray, I can’t help but turn to a recipe that brings back fond memories of my grandmother’s kitchen—Zucchini Coffee Cake Muffins. This recipe is not just a lovely treat; it’s a warm embrace in muffin form. With each bite, you’re greeted by a tender crumb and spices that dance on your palate, evoking the cozy evenings of yesteryear spent enjoying sweet delights with loved ones. Whether you’re looking for a quick breakfast treat or a delightful snack for your afternoon coffee, these muffins embody comfort.
Trust me, you’ll want to save this recipe to your Pinterest boards for those seasons when you crave something sweet yet wholesome!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy mornings or snack time!
- Packed with seasonal flavors, this is the ultimate fall comfort treat.
- Uses simple ingredients you likely already have in your kitchen, making it a great last-minute recipe.
- Offers a delightful way to sneak in some vegetables for the kids (and yourself!)
- Versatile enough to customize with your favorite mix-ins—like nuts or chocolate chips!
What You’ll Need
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, room temperature
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, well-drained
- ½ cup chopped nuts (walnuts or pecans), optional
- ½ cup chocolate chips (optional, for an indulgent twist)
How to Make Zucchini Coffee Cake Muffins
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or gently grease them.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well blended.
- In another mixing bowl, combine the granulated sugar, brown sugar, egg, oil, and vanilla. Whisk until the mixture is creamy and well mixed.
- Take your zucchini, grate it finely, and then give it a good squeeze to remove any excess moisture. Trust me; this step makes all the difference in texture!
- Gently stir the dry ingredients into the wet ingredients until just combined—don’t worry about a few lumps!
- Fold in the grated zucchini and if you’re feeling indulgent, stir in the nuts and chocolate chips for an extra special touch.
- Divide the batter among the muffin tins, filling each about ¾ full—this allows for that lovely dome shape!
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely. The muffins will be golden, tender, and irresistible!
Variations & Creative Twists
- Zesty Lemon Muffins: Add a touch of lemon zest to the batter for a bright, citrusy twist that complements the zucchini perfectly.
- Cranberry Surprise: Toss in some dried cranberries for a sweet-tart flavor that brightens each bite.
- Nutty Banana Blend: Mix in half a mashed ripe banana along with the zucchini for an incredibly moist muffin with a rich taste.
- Spiced Pumpkin Muffins: Replace half the zucchini with pureed pumpkin to craft a seasonal pumpkin-spiced muffin that warms your heart.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: These muffins freeze beautifully! Bake a batch, let them cool, and store them in an airtight container in the freezer. To enjoy, simply thaw and warm them slightly in the microwave.
- Zucchini Prep: Squeeze out as much moisture from the grated zucchini as possible to prevent sogginess. The drier, the better!
- Storage Secrets: Keep them in a sealed container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Swapping Ingredients: Feel free to use whole wheat flour or oat flour to make this recipe healthier without sacrificing flavor!
Nutrition Information per Serving
- Serving Size: 1 muffin
- Calories: 180
- Carbs: 25g
- Sugar: 10g
- Fat: 8g
- Protein: 2g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead? Yes! These muffins are perfect to prepare in advance and can even be frozen for later enjoyment.
Can I use different ingredients? Absolutely! You can swap in whole wheat flour, use coconut sugar instead of granulated sugar, or substitute applesauce for oil for a lighter muffin.
How do I store leftovers? Store your muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.
How long does it last? These muffins are deliciously fresh for about 3 days at room temperature or can be frozen for up to 3 months.
Final Thoughts
These Zucchini Coffee Cake Muffins are not just a delightful treat; they come infused with warmth, nostalgia, and love. Every bite tells a story and wraps you in a comforting embrace—perfect for sharing with family and friends. So, whether you’re savoring them with a cup of coffee or tucking them into your kids’ lunchboxes, these muffins are sure to brighten your day! Save this Zucchini Coffee Cake Muffins recipe to your cozy treats board so it’s ready when you need a warm hug in muffin form!
Print
Zucchini Coffee Cake Muffins
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful and cozy treat that combines the warmth of spices with the subtle earthiness of zucchini, perfect for breakfast or snack time.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, room temperature
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, well-drained
- ½ cup chopped nuts (walnuts or pecans), optional
- ½ cup chocolate chips, optional
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or gently grease them.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well blended.
- In another mixing bowl, combine the granulated sugar, brown sugar, egg, oil, and vanilla. Whisk until the mixture is creamy and well mixed.
- Grate the zucchini finely and squeeze out any excess moisture.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini and optional nuts and chocolate chips.
- Divide the batter among the muffin tins, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
These muffins freeze beautifully! Store in an airtight container and thaw when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: muffins, zucchini, coffee cake, fall recipes, baked goods