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Zucchini Coffee Cake Muffins

These moist and flavorful zucchini coffee cake muffins are a delightful treat for breakfast or an afternoon snack. Packed with fresh zucchini and topped with a cinnamon streusel, they are not only delicious but also a great way to sneak in some veggies.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast/Dessert
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 grater
  • 1 muffin tin
  • 1 muffin liners or non-stick spray
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack

Ingredients
  

  • 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
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter, cubed

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a muffin tin with muffin liners or grease with non-stick spray.
  • In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together and set aside.
  • In another large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
  • Stir in the grated zucchini and vanilla extract, mixing well.
  • Gradually fold the dry ingredients into the wet ingredients until just combined. If desired, fold in chopped walnuts or pecans.
  • In a small bowl, prepare the streusel topping by mixing together flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter and mix until crumbly.
  • Fill each muffin cup about two-thirds full with batter. Sprinkle the streusel topping evenly over each muffin.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Make sure to use fresh zucchini for the best flavor and moisture.
You can substitute half of the all-purpose flour with whole wheat flour for a healthier version.
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.