Zucchini Coffee Cake Muffins

Total Time Prep: 20 min. Bake: 24 min. + cooling
Yield 12 muffins
Test Kitchen Approved
These zucchini coffee cake muffins are the ideal late summer treat for breakfast or brunch—and a great way to use excess veggies.

Ingredients

  • 2 cups all-purpose flour
  • 1-1/4 cups packed brown sugar
  • 2-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups shredded zucchini
  • TOPPING:
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon, plus more for dusting
  • 4 tablespoons unsalted butter, melted

Directions

  1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, brown sugar, cinnamon, baking soda, baking powder and salt until smooth. Mix in melted butter, eggs, milk and vanilla extract. Fold in shredded zucchini. Divide the muffin batter into the prepared muffin pan, filling each well with about 1/4 cup of batter.
  3. To make the topping, in a bowl, combine flour, brown sugar and cinnamon. Add melted butter; stir until moistened and slightly clumpy. Sprinkle the topping over the batter in each well.
  4. Bake 24-26 minutes or until golden and set. Dust the tops with cinnamon. Remove to a wire rack to cool completely.

Nutrition Facts

1 muffin: 362 calories, 15g fat (9g saturated fat), 67mg cholesterol, 298mg sodium, 54g carbohydrate (32g sugars, 1g fiber), 5g protein.

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