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Zucchini muffin batter resting to hydrate the flour

Zucchini Coffee Cake Muffins

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5 from 5 reviews

Description

These muffins achieve a superior rise and tender crumb by utilizing the natural moisture from grated zucchini, eliminating the need for draining. Combined with a critical dual-temperature baking process, they yield a robust, coffee-cake texture with a crisp streusel topping. This recipe is engineered for consistent, professional-grade results.

Ingredients

  • 2/3 cup All-Purpose Flour (for streusel)
  • 1/3 cup packed Light Brown Sugar (for streusel)
  • 1/2 teaspoon Cinnamon (for streusel)
  • Pinch of Salt (for streusel)
  • 1/4 cup Unsalted Butter, melted (for streusel)
  • 1 3/4 cups All-Purpose Flour (for batter)
  • 1/2 cup Granulated Sugar (for batter)
  • 1/2 cup packed Light Brown Sugar (for batter)
  • 1 teaspoon Cinnamon (for batter)
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt (for batter)
  • 1/2 cup Unsalted Butter, softened (for batter)
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups Grated Zucchini

Instructions

  1. In a small mixing bowl, combine 2/3 cup flour, 1/3 cup packed light brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Pour in 1/4 cup of melted butter. Use a fork to stir until the mixture forms clumps the size of peas. Set this aside to allow the flour to fully absorb the butter.
  2. Preheat your oven to 400°F (204°C). This high starting temperature is critical for creating the initial steam lift. Line a 12-cup standard muffin pan with high-quality paper liners to prevent sticking.
  3. In a medium bowl, whisk together 1 3/4 cups flour, both sugars, cinnamon, baking powder, baking soda, and salt. Whisking for at least 30 seconds ensures the leavening agents are distributed evenly, preventing uneven rising or large holes in the finished muffins.
  4. In a large bowl, use an electric mixer on medium speed to beat the 1/2 cup of softened butter until pale and fluffy (about 2 minutes). Add the 2 large eggs and 2 teaspoons of vanilla extract. The mixture may appear slightly broken or curdled at this stage; this is normal and will resolve once the dry ingredients are added.
  5. Add the dry ingredients to the butter mixture. Mix on low until just combined; the batter will be very dry and crumbly. Fold in the 2 cups of grated zucchini using a silicone spatula. Let the batter rest for exactly 10 minutes. During this time, the salt and sugar will draw moisture out of the zucchini, turning the crumbly mess into a thick, scoopable batter.
  6. Divide the batter among the 12 muffin cups. They will be quite full. Top each with a generous amount of the prepared crumb, pressing lightly so it adheres. Tap the pan five times on the counter to settle the batter. Bake at 400°F (204°C) for 5 minutes, then reduce the heat to 350°F (177°C) for the remaining 14-15 minutes. This dual-temp method creates the perfect dome.

Notes

To ensure an even bake, rotate the muffin pan halfway through the 350°F segment, especially if your oven has hot spots. If using a dark metal pan, monitor the cook time closely, as dark pans absorb more heat and may brown the bottoms faster. Do not skip the 10-minute rest period; this is crucial for moisture activation and batter texture.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

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