Zucchini Coffee Cake Muffins
Moist and flavorful muffins that combine the charm of coffee cake with a delightful veggie twist from zucchini, perfect for breakfast or a sweet snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
Wet Ingredients
- 2 large eggs
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.33 cup vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini (about 1 medium zucchini)
Optional Add-ins
- 0.5 cup chopped nuts or chocolate chips Optional for added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Mix in the vegetable oil and vanilla extract.
- Stir in the grated zucchini, mixing until everything is evenly combined.
- Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. If desired, fold in the nuts or chocolate chips at this stage.
- Distribute the batter evenly among the muffin tin, filling each cup about ¾ full.
Baking
- Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Notes
For best results, finely grate the zucchini and drain excess moisture. Feel free to adjust spices to your taste, and note that these muffins freeze well for up to 3 months.