Bakery Style Coffee Cake Zucchini Muffins with Streusel

Coffee Cake Zucchini Muffins: Moist, Sweet, and Bakery-Perfect

There’s something magical about a muffin warm from the oven especially when it’s moist, cinnamon-swirled, and topped with a golden, buttery streusel . These Coffee Cake Zucchini Muffins bring all the cozy bakery vibes right into your kitchen, no fancy trip required!

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min

Ingredients

Muffins:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeeze out excess moisture)

Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cut into small pieces

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Cream Butter & Sugar: In a separate large bowl, beat the butter and sugar until light and fluffy.
4. Add Egg & Liquids: Beat in the egg. In a small bowl, whisk buttermilk and vanilla. Add dry ingredients to wet mixture in three parts, alternating with buttermilk. Mix until just combined.
5. Fold in Zucchini: Gently stir in the squeezed zucchini. Don’t overmix!
6. Make Streusel: In another bowl, combine streusel ingredients. Cut in butter until crumbly.
7. Fill Muffin Tins: Divide batter into muffin cups and top generously with streusel.
8. Bake: Bake 20–25 minutes, until a toothpick comes out clean.
9. Cool & Enjoy: Cool in the tin for 5 mins, then transfer to a rack. Serve warm or at room temp .

Pro Tips

• Dry that Zucchini! Use a kitchen towel to squeeze out every drop of moisture.
• Don’t Overmix to keep muffins light and fluffy.
• Freeze Friendly: Cool completely, wrap, and freeze for up to 3 months.

Nutrition Info

Disclaimer:

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Coffee Cake Zucchini Muffins

These moist and sweet Coffee Cake Zucchini Muffins are topped with a golden, buttery streusel, delivering cozy bakery vibes right at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

  

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Muffins

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeeze out excess moisture)

Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cut into small pieces

Method

 

Preparation

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate large bowl, beat the butter and sugar until light and fluffy.
4. Beat in the egg. In a small bowl, whisk buttermilk and vanilla. Add dry ingredients to wet mixture in three parts, alternating with buttermilk. Mix until just combined.
5. Gently stir in the squeezed zucchini. Don’t overmix!

Streusel Preparation

1. In another bowl, combine streusel ingredients. Cut in butter until crumbly.

Baking

1. Divide batter into muffin cups and top generously with streusel.
2. Bake 20–25 minutes, until a toothpick comes out clean.
3. Cool in the tin for 5 mins, then transfer to a rack. Serve warm or at room temp.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 35gProtein: 18gFat: 22gFiber: 4gSugar: 6g

Notes

Dry that zucchini! Use a kitchen towel to squeeze out every drop of moisture. Don’t overmix to keep muffins light and fluffy. Freeze friendly: Cool completely, wrap, and freeze for up to 3 months.

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Let us know how it was!