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Zucchini Coffee Cake Muffins

Zucchini Coffee Cake Muffins That Will Brighten Your Morning

Delight in these Zucchini Coffee Cake Muffins, a perfect breakfast treat that combines zucchini and a crunchy crumb topping for a moist, flavorful experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Feel free to substitute with whole wheat flour for a heartier texture.
  • 1 cup Granulated Sugar Can be swapped with coconut sugar for a lower glycemic option.
  • 1/2 cup Light Brown Sugar Regular brown sugar works as a substitute.
  • 1 teaspoon Ground Cinnamon Try nutmeg for a unique flavor twist.
  • 1 teaspoon Baking Powder Check expiration for effectiveness.
  • 1 teaspoon Baking Soda Check expiration for effectiveness.
  • 1/2 teaspoon Kosher Salt Sea salt can be used as a substitute.
  • 1/2 cup Unsalted Butter Melted coconut oil is a great dairy-free alternative.
  • 2 large Eggs Consider flax eggs for a vegan substitute.
  • 1 cup Zucchini (grated) Don’t drain to maintain consistency; can use grated carrots.
  • 2 teaspoons Pure Vanilla Extract Almond extract can offer a different taste.
For the Glaze
  • 1 cup Confectioner’s Sugar Sugar-free alternatives can make it lighter.
  • 2 tablespoons Milk of Choice Use almond or soy milk for a dairy-free option.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • mixer
  • cupcake liners
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Prepare Crumb Topping: In a small bowl, whisk together flour, light brown sugar, ground cinnamon, and a pinch of salt until well combined. Pour in melted unsalted butter and stir until the mixture is moistened and crumbly.
  2. Preheat Oven: Preheat your oven to 400°F (205°C) while preparing your muffin tin lined with cupcake liners.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, baking powder, baking soda, and kosher salt.
  4. Make Muffin Batter: Beat softened unsalted butter in a large bowl until fluffy. Add eggs and vanilla, mixing until well incorporated. Gradually mix in dry ingredients until just combined; fold in grated zucchini.
  5. Fill Muffin Cups: Spoon batter into lined muffin cups, filling each to the top. Evenly distribute crumb topping over each muffin, pressing it lightly into the batter.
  6. Bake: Bake at 400°F (205°C) for first 5 minutes then reduce to 350°F (175°C) and continue baking for 14-15 minutes. Check for doneness with a toothpick.
  7. Cool and Glaze: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Mix confectioner’s sugar with milk to create a glaze, then drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These Zucchini Coffee Cake Muffins are a great way to incorporate vegetables into your breakfast in a delicious way! Store them properly to maintain freshness.

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