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Zucchini Coffee Cake Muffins — Tender Muffins with Cinnamon-Walnut Streusel Pinterest recipe pin

Zucchini Coffee Cake Muffins with Cinnamon-Walnut Streusel

Moist, tender zucchini coffee cake muffins topped with a crunchy cinnamon-walnut streusel—balanced texture and reliable baking steps for morning or brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 muffins
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt whole-milk or 2%
  • 1 1/2 cups finely shredded zucchini about 1 medium-large zucchini, drained and squeezed
Streusel
  • 1/3 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter cut into small cubes
  • 1/4 cup chopped walnuts optional
Optional finishing
  • 2 teaspoons coarse sugar or sanding sugar for extra crunch optional

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food processor with shredding disk
  • 1 2-tablespoon cookie scoop or spoon
  • 1 Wire cooling rack

Method
 

Prepare the zucchini
  1. Trim and finely shred zucchini then place in a colander; sprinkle with 1/4 teaspoon salt, toss, and let sit 10–15 minutes, then wrap in a clean towel and press to remove excess liquid so shredded zucchini is moist but not dripping.
Make the streusel
  1. In a small bowl combine 1/3 cup brown sugar, 1/3 cup flour, 1/4 teaspoon cinnamon, and 3 tablespoons cold cubed butter; use a fork or fingertips to rub until coarse crumbs form, then stir in 1/4 cup chopped walnuts if using and chill briefly.
Mix the batter
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners. In a large bowl whisk together 1 3/4 cups flour, baking powder, baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. In another bowl whisk 1/2 cup oil with 2/3 cup granulated sugar and 1/4 cup brown sugar, then whisk in egg, vanilla, and 1/2 cup yogurt until smooth.
  2. Fold the drained zucchini into the wet ingredients, then gently fold the dry ingredients into the wet just until combined; do not overmix.
Assemble and bake
  1. Divide batter into the 12 muffin cups using a 2-tablespoon scoop, filling about 3/4 full. Evenly sprinkle streusel over each muffin and, if desired, finish with 2 teaspoons coarse sugar on each top. Bake at 375°F for 18–22 minutes until tops are golden and spring back slightly, and a toothpick shows moist crumbs but not wet batter.
  2. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool at least 20 minutes so the crumb sets and streusel remains crisp.

Notes

Drain and press shredded zucchini to remove excess moisture—this prevents soggy centers. Use plain yogurt to balance moistness; sour cream may be substituted. Store cooled muffins in an airtight container at room temperature up to 2 days or refrigerate up to 5 days; freeze individually wrapped for up to 3 months.