Ready in: 45 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container for 2-3 days.
Quick Answer
These Zucchini Coffee Cake Muffins are a delightful blend of moist zucchini and warm spices, perfect for cozy gatherings.
As the leaves turn crispy here in New York City and the scent of cinnamon fills the air, I find myself gravitating towards cozy baked goods, perfect for sharing with friends and family during the upcoming holiday season. One delightful recipe I've been perfecting is for Zucchini Coffee Cake Muffins. These muffins are an enchanting blend of moist, earthy zucchini and warm spices, making them an ideal companion for a cozy afternoon or as a festive treat at Thanksgiving and Christmas gatherings.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Deliciously moist muffins with a perfect blend of flavors.
- Healthy zucchini adds nutrients without compromising taste.
- Perfect for sharing during the holiday season or as a cozy snack.
- Simple ingredients and easy steps make it a stress-free baking experience.
- Customizable with optional nuts and chocolate chips for added delight.
Ingredients
To create these delightful muffins, gather the following ingredients:
Wet Ingredients
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Additions (Optional)
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Zucchini
- 2 medium-sized zucchinis (about 1 cup grated)
How to Make Zucchini Coffee Cake Muffins (Step-by-Step)
Follow these simple steps to create your muffins!
Step 1: Preheat the Oven
Set your oven to 350°F (175°C), and prepare a muffin tin by greasing it or lining it with paper liners. The aroma of baked goods will soon fill your kitchen!
Step 2: Grate the Zucchini
Using a box grater, grate the zucchinis finely and place them in a bowl. Sprinkle a pinch of salt over them to help draw out excess moisture.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Add the vanilla extract and stir well.
Step 4: Mix the Dry Ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. The fragrant spices are a wonderful treat for your senses!
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined. Add in the grated zucchini, and if you're feeling adventurous, fold in the walnuts and chocolate chips.
Step 6: Fill the Muffin Tin
Scoop the batter into each muffin cup, filling each about two-thirds full for a perfect rise. An ice cream scoop works wonders here!
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
Step 8: Cool and Enjoy
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy the fragrant aroma and the tender crumb of these delicious muffins!
Common Mistakes to Avoid
- Not salting the zucchini: Failing to salt your grated zucchini can lead to overly wet muffins, so don't skip this step.
- Overmixing the batter: Mixing too much can create tough muffins. Just combine until everything is mixed; a few lumps are perfectly fine.
- Forgetting to grease the muffin tin: Even with liners, a little grease helps ensure easy removal, prevent tearing, and showcase those lovely muffin tops.
Tips and Tricks for Success
- Choose firm zucchini: Make sure your zucchinis are fresh and firm for the best texture.
- Experiment with spices: Feel free to play around with additional spices like ginger or cloves for warmth.
- Add a streusel topping: If you want to elevate these muffins further, top them with a simple crumble of flour, butter, and brown sugar before baking for added sweetness and crunch.
Variations
- Substitute whole wheat flour for all-purpose flour for a healthier option.
- Use maple syrup or honey instead of granulated sugar for a natural sweetener.
- Incorporate fruits like grated apple or crushed pineapple for added moisture and flavor.
- Replace walnuts or pecans with your favorite nuts or seeds for different textures.
- Try adding dried fruits such as cranberries or raisins for a chewy component.
How to Serve
- Serve warm with a pat of butter or a drizzle of honey for added richness.
- Pair with a hot cup of coffee or tea for a cozy afternoon snack.
- Offer as a delightful breakfast option alongside yogurt and fresh fruit.
- Present as part of a festive brunch spread during the holiday season.
- Store extras in a decorative container to gift to friends and family.
Make Ahead and Storage
- Make Ahead: These muffins can be prepared and stored in the fridge before baking. Just pour the batter into the muffin tin and cover it tightly.
- Storage: Store muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
- Reheating: Reheat in the oven or microwave until warm.
- Freezing: Freeze cooled muffins in resealable bags for up to three months. Thaw at room temperature and reheat as desired.
Recipe Notes / What I Learned
In testing these muffins, I discovered the joy of balancing sweet and savory flavors. The zucchini adds an unexpected depth, and you can easily adapt the recipe to suit your taste. As we head into the festive season, I can't wait to share these delightful treats with loved ones while creating new memories around the table. Enjoy baking!
Yield and Serving Size
Yield: 12 muffins · Serving Size: 1 muffin
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 3g protein · 24g carbs · 8g fat
Recipe by:
Delightful Zucchini Coffee Cake Muffins
Ingredients
Equipment
Method
- Set your oven to 350°F (175°C), and prepare a muffin tin by greasing it or lining it with paper liners. The aroma of baked goods will soon fill your kitchen!
- Using a box grater, grate the zucchinis finely and place them in a bowl. Sprinkle a pinch of salt over them to help draw out excess moisture.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Add the vanilla extract and stir well.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. The fragrant spices are a wonderful treat for your senses!
- Gently fold the dry ingredients into the wet mixture until just combined. Add in the grated zucchini, and if you're feeling adventurous, fold in the walnuts and chocolate chips.
- Scoop the batter into each muffin cup, filling each about two-thirds full for a perfect rise. An ice cream scoop works wonders here!
- Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy the fragrant aroma and the tender crumb of these delicious muffins!
Notes
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture before adding it to the batter.
2. Can I make these muffins vegan?
Absolutely! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based oil.
3. How can I make these muffins gluten-free?
To make the muffins gluten-free, replace the all-purpose flour with gluten-free flour blends that are designed for baking.
4. How can I enhance the flavor of the muffins?
You can enhance the flavor by adding spices like nutmeg, ginger, or even a splash of lemon zest for a refreshing twist!
5. How should I store leftover muffins?
Store the muffins in an airtight container at room temperature for 2-3 days. They can also be refrigerated for up to a week or frozen for up to three months.
