These Zucchini Coffee Cake Muffins are a delightful twist on traditional coffee cake. Moist and flavorful, with the goodness of zucchini and a hint of spices, they make for a perfect breakfast or snack.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 1 large egg. 1/2 cup sour cream. 1/2 teaspoon vanilla extract. 1 cup grated zucchini, squeezed dry. 1/4 cup chopped walnuts optional. 1/4 cup brown sugar for topping.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a medium bowl, whisk together the flour, granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. In a separate large bowl, beat the softened butter until creamy. Add the egg, sour cream, and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated zucchini and chopped walnuts if using. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1/4 cup brown sugar evenly over the muffin tops. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy your Zucchini Coffee Cake Muffins!
Prep Time: 15 minutes
Cook Time: 18-20
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