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Freshly baked zucchini coffee cake muffins on a wooden table.

Zucchini Coffee Cake Muffins

Delightful muffins that combine the warmth of spices with moist zucchini for a tasty breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini Make sure to squeeze out excess moisture.
  • 1/2 cup chopped walnuts or pecans Optional
Topping
  • 1/4 cup cinnamon sugar For topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded zucchini and nuts if using.
Baking
  1. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
  2. Sprinkle the cinnamon sugar topping over each muffin.
  3. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow to cool for a few minutes before transferring to a wire rack.

Notes

These muffins are delightful served warm or at room temperature. You can enjoy them plain or with butter or cream cheese. They can be stored in an airtight container for up to three days.