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Zucchini Coffee Cake Muffins

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Irresistibly moist and tender muffins featuring garden-fresh zucchini, warm spices, and a delightful streusel topping.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 cups grated zucchini (about 1 large zucchini)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ¼ cup all-purpose flour (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 2 tablespoons brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons cold butter, cubed (for streusel)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it with non-stick spray.
  2. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a mixing bowl. Whisk together until well-integrated and set aside.
  3. Mix the granulated sugar, brown sugar, vegetable oil, and eggs in another large bowl until smooth.
  4. Add the grated zucchini and vanilla extract, mixing well.
  5. Combine the dry ingredients into the wet ingredients until just combined. If desired, fold in the chopped walnuts or pecans.
  6. Prepare the streusel topping by mixing together the flour, granulated sugar, brown sugar, and cinnamon. Add cold butter and mix until crumbly.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Sprinkle the streusel topping evenly over each muffin.
  9. Bake for 20-25 minutes, or until a toothpick comes out clean.
  10. Allow to cool in the tin for 5 minutes, then transfer to a cooling rack.

Notes

For maximum moisture, ensure that your zucchini is well-grated and any excess water is squeezed out.

Nutrition

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