Description

Zucchini Coffee Cake Muffins are a delightful fusion of moistness and flavor, making them an irresistible treat for any time of day. These muffins combine the comforting essence of coffee cake with the nutritious benefits of fresh zucchini, resulting in a tender crumb that everyone will love. Perfect for breakfast, snacks, or dessert, they are quick to make and easy to customize. With a delicious cinnamon streusel topping that adds a satisfying crunch, each muffin is a sweet surprise packed with hidden veggies. Enjoy them fresh or freeze for later; either way, they’re sure to become a family favorite!

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
2 cups grated zucchini
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts or pecans
Streusel Topping: ¼ cup all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, packed, 1 teaspoon ground cinnamon, 2 tablespoons cold butter, cubed

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In one bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon.
In another bowl, mix sugars and oil until smooth; then add eggs and combine well.
Stir in grated zucchini and vanilla until blended.
Gradually fold in the dry mixture until just combined.
Fill muffin cups two-thirds full and sprinkle with streusel topping made from flour, sugars, cinnamon, and cold butter.
Bake for 20-25 minutes until a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (75g)
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg