Zucchini Coffee Cake Muffins
Delicious muffins that incorporate zucchini for a moist texture, topped with a crunchy streusel, perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup shredded zucchini
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
- For the streusel topping:
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together the shredded zucchini, flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Whisk the sugars, vegetable oil, eggs, and vanilla extract in another bowl until well combined.
- Slowly add the wet mixture to the dry ingredients, stirring gently to combine. If you’re adding nuts, fold them in at this point.
- Mix the flour, brown sugar, and cinnamon for the streusel topping in a small bowl. Cut in the butter until the mixture becomes crumbly.
- Fill each muffin cup about 3/4 full with the batter, then sprinkle the streusel topping generously on top.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Notes
Use freshly grated zucchini for best texture. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.