Description
Delicious coffee cake muffins with zucchini for a moist and flavorful treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1/4 cup milk
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix sugars, oil, egg, and vanilla until smooth.
- Stir in grated zucchini and milk.
- Fold dry ingredients into wet ingredients until just combined.
- Scoop batter into muffin cups, filling 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Squeeze excess moisture from zucchini before adding.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: zucchini coffee cake muffins, zucchini muffins, coffee cake muffins