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Recipe by:

Dana Ramsey

Delightful Zucchini Coffee Cake Muffins

These Zucchini Coffee Cake Muffins are a delightful blend of moist zucchini and warm spices, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Group: Wet Ingredients
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla extract
Group: Dry Ingredients
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
Group: Additions (Optional)
  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
Group: Zucchini
  • 2 medium-sized zucchinis (about 1 cup grated)

Equipment

  • Muffin tin
  • Box grater
  • Large bowl
  • Separate bowl
  • Ice cream scoop
  • Wire rack

Method
 

  1. Set your oven to 350°F (175°C), and prepare a muffin tin by greasing it or lining it with paper liners. The aroma of baked goods will soon fill your kitchen!
  2. Using a box grater, grate the zucchinis finely and place them in a bowl. Sprinkle a pinch of salt over them to help draw out excess moisture.
  3. In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Add the vanilla extract and stir well.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. The fragrant spices are a wonderful treat for your senses!
  5. Gently fold the dry ingredients into the wet mixture until just combined. Add in the grated zucchini, and if you're feeling adventurous, fold in the walnuts and chocolate chips.
  6. Scoop the batter into each muffin cup, filling each about two-thirds full for a perfect rise. An ice cream scoop works wonders here!
  7. Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
  8. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy the fragrant aroma and the tender crumb of these delicious muffins!

Notes

These muffins can be prepared and stored in the fridge before baking. Just pour the batter into the muffin tin and cover it tightly.