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Zucchini Coffee Cake Muffins

Delightful muffins combining the goodness of zucchini with sweet spices, perfect for family gatherings or a cozy breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
Wet Ingredients
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 cup grated zucchini
  • 1/2 cup chopped nuts or chocolate chips (optional) Feel free to customize with your choice.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Line your muffin tin with paper liners or grease it lightly.
Mixing Ingredients
  1. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
  2. In a separate bowl, mix the wet ingredients: sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. Fold the wet ingredients into the dry mixture gently.
  4. Stir in the grated zucchini. If using, fold in nuts or chocolate chips.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  2. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  3. Allow cooling for five minutes in the pan before transferring to a wire rack.

Notes

Store leftovers in an airtight container for 3-4 days at room temperature or up to a week in the refrigerator. Freeze for up to three months for longer storage.