Warm cinnamon, buttery streusel, and tender zucchini come together in these gluten-free zucchini coffee cake muffins for a breakfast treat that’s equal parts cozy and comforting. Each muffin is incredibly soft and moist thanks to freshly grated zucchini, while a crisp cinnamon oat streusel adds just the right amount of sweetness and texture. Served warm with a generous dollop of whipped honey butter, they’re the kind of bakery-style muffins that disappear almost as quickly as they come out of the oven.

Even if zucchini recipes aren’t usually your thing, these muffins are still worth making. The zucchini melts into the batter as they bake, adding moisture without an overpowering vegetable flavor. Instead, you’re left with a perfectly tender crumb, warm spices, and a buttery coffee cake topping that makes every bite feel a little indulgent.

They’re especially perfect during late summer when gardens and farmers markets are overflowing with fresh zucchini, but they’re just as welcome on a crisp fall morning with a hot cup of coffee or tea. Whether you’re baking them for a weekend brunch, meal prepping breakfast for the week, or looking for a delicious way to use up extra zucchini, these gluten-free coffee cake muffins are sure to become a favorite.

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Why You’ll Love This Recipe

Soft and incredibly moist
Freshly grated zucchini keeps these muffins tender and moist without making them taste like vegetables.

Bakery-style cinnamon streusel
A buttery cinnamon oat topping adds the perfect sweet, crumbly finish to every muffin.

Perfect for using summer zucchini
Whether you have a garden overflowing with zucchini or picked up a few at the farmers market, this recipe is a delicious way to put them to good use.

Easy to make
The batter comes together in just a few simple steps with no mixer required.

Perfect for breakfast or brunch
These muffins pair beautifully with a cup of coffee or tea and are equally delicious as an afternoon snack.

Even better with whipped honey butter
A dollop of lightly sweetened honey butter takes these muffins from everyday to truly special.

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Ingredient Notes

A few key ingredients help create these soft, bakery-style gluten-free zucchini coffee cake muffins.

Gluten-free 1:1 flour
Use a high-quality gluten-free measure-for-measure flour blend that contains xanthan gum for the best texture. I recommend Bob’s Red Mill Gluten Free 1:1 Baking Flour.

Almond flour
Finely ground almond flour adds richness and helps keep the muffins soft and tender.

Fresh zucchini
Finely grate the zucchini using the small holes of a box grater. There’s no need to peel it first, and you don’t need to squeeze out the moisture.

Ground cinnamon + nutmeg
These warm spices give the muffins their cozy coffee cake flavor.

Light brown sugar
Brown sugar adds moisture and a subtle caramel flavor to both the muffin batter and the streusel topping.

Gluten-free rolled oats
Old-fashioned rolled oats give the streusel a hearty texture and classic coffee cake feel. Be sure to use certified gluten-free oats if needed.

Butter
Melted butter creates a rich, tender crumb and helps the streusel bake into crisp, buttery clusters.

Sour cream
Sour cream adds moisture and richness while helping create a soft, tender crumb.

Whipped honey butter
While optional, serving these muffins with homemade whipped honey butter makes them feel extra special and complements the warm cinnamon flavors perfectly.

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How to Make Gluten-Free Zucchini Coffee Cake Muffins

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Make the streusel
In a small bowl, stir together the gluten-free 1:1 flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and vanilla and mix until the mixture is crumbly. Set aside.

Step 2: Whisk the dry ingredients
In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

Step 3: Mix the sugars and butter
In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter.

Step 4: Whisk in the remaining wet ingredients
Whisk in the eggs, followed by the sour cream and vanilla extract until well combined.

Step 5: Combine the wet and dry ingredients
Add the dry ingredients to the wet ingredients and mix until no flour streaks remain. 

Step 6: Add the zucchini
Fold in the finely grated zucchini until evenly distributed throughout the batter.

Step 7: Bake the muffins
Line a muffin tin with paper liners (every other well for taller muffins). Fill each line 3/4 full with batter and top with a generous spoonful of streusel. Bake at 350°F for 18-22 minutes. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Step 8: Make the whipped honey butter
Use an electric hand mixer to whip the butter until fluffy. Add the powdered sugar and honey and continue to whip until smooth and combined.

Step 9: Serve and enjoy
Enjoy the muffins warm with a dollop of whipped honey butter.

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Recipe Tips

Use finely grated zucchini
Grate the zucchini using the small holes of a box grater so it blends seamlessly into the batter and creates a tender, moist crumb.

Don’t squeeze out the zucchini
The natural moisture from the zucchini helps keep these muffins soft. Simply grate it and fold it directly into the batter.

Measure your flour by weight
For the most accurate results, use a kitchen scale to measure the gluten-free flour. Too much flour can make the muffins dense or dry.

Don’t overmix the batter
Once the dry ingredients are added, mix just until no streaks of flour remain. Overmixing can lead to dense muffins.

Pile on the streusel
Don’t be shy with the topping! A generous layer creates those beautiful bakery-style muffin tops with plenty of buttery cinnamon crumble.

Bake every other muffin well
Leaving an empty space between each muffin gives them more room to expand, helping create taller, bakery-style domes.

Enjoy them warm with whipped honey butter
These muffins are delicious on their own, but they’re even better served slightly warm with a generous dollop of whipped honey butter and a drizzle of honey.

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Storage 

Room Temperature
Store the muffins in an airtight container for up to 2 days. If stacking them, place a sheet of parchment paper between the layers to help protect the streusel topping.

Refrigerator
For longer storage, refrigerate the muffins in an airtight container for up to 5 days. Let them come to room temperature or warm them in the microwave for 15–20 seconds before serving.

Freezer
Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before enjoying.

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Frequently Asked Questions

Do I need to peel the zucchini?
No. The peel is very tender and softens as the muffins bake, so there’s no need to peel it before grating.

Do I need to squeeze the moisture out of the zucchini?
No. Unlike some zucchini bread recipes, these muffins are designed to use the natural moisture from freshly grated zucchini. Simply grate the zucchini and fold it into the batter.

Can I make these muffins ahead of time?
Yes! These muffins stay soft and moist for several days, making them a great make-ahead breakfast or snack. They’re also freezer-friendly, so you can keep a batch on hand whenever a muffin craving strikes.

Can I make the whipped honey butter ahead of time?
Absolutely. Prepare the honey butter up to 5 days in advance and store it in an airtight container in the refrigerator. Let it soften slightly at room temperature before serving so it’s easy to spread.

Can I skip the whipped honey butter?
Of course! The muffins are delicious on their own, but the whipped honey butter adds a rich, lightly sweet finish that pairs beautifully with the cinnamon streusel.

Why did my streusel sink into the muffins?
This usually happens if the batter is overfilled or the streusel is pressed into the batter. Sprinkle the streusel gently over the tops and let it sit on the surface so it bakes into crisp, crumbly clusters.

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Photography by Creating Kaitlin

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