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Zucchini Coffee Cake Muffins

Delicious Zucchini Coffee Cake Muffins for Cozy Mornings

These Zucchini Coffee Cake Muffins are a delightful blend of spices and veggies, perfect for a cozy breakfast or snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour or almond flour for gluten-free
  • 1 cup granulated sugar or coconut sugar/maple syrup
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon or ginger/cardamom
  • 0.5 teaspoon ground nutmeg
  • 2 large eggs or flax egg for vegan
  • 0.5 cup vegetable oil or melted coconut oil
  • 1.5 cups zucchini shredded
For Optional Topping
  • 1 cup crumbly topping or cinnamon sugar
  • 0.25 cup powdered sugar
  • 0.5 cup glaze optional for topping

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin.
  2. In a large bowl, mix all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  3. In another bowl, whisk together eggs, vegetable oil, and shredded zucchini until well combined.
  4. Combine wet and dry ingredients carefully, folding the mixture until just combined. Do not overmix.
  5. Scoop the muffin batter into prepared muffin tins, filling each cup about two-thirds full.
  6. Bake for 20 to 22 minutes, until a toothpick inserted comes out clean.
  7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure zucchini is well-drained to avoid sogginess. Rotate muffin tin halfway through baking for even results.

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