Description
Moist zucchini coffee cake muffins topped with a buttery cinnamon crumb and finished with a sweet glaze.
Ingredients
Scale
- 2/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1/4 cup melted unsalted butter
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup softened unsalted butter
- 2 large eggs
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 1/2 cup confectioners sugar
- 2 to 3 teaspoons milk
Instructions
- Make the crumb topping by mixing flour, brown sugar, cinnamon, salt, and melted butter until clumps form.
- Preheat oven to 400°F and line a 12-cup muffin pan.
- Whisk flour, sugars, cinnamon, baking powder, baking soda, and salt in a bowl.
- Beat butter until fluffy, then mix in eggs and vanilla.
- Add dry ingredients and mix until crumbly.
- Fold in grated zucchini and rest batter for 10 minutes.
- Divide batter among muffin cups and top with crumb mixture.
- Bake for 5 minutes at 400°F.
- Reduce oven temperature to 350°F and bake 14 to 15 minutes more.
- Cool muffins in the pan for 5 minutes and transfer to a rack.
- Whisk confectioners sugar and milk together for glaze.
- Drizzle glaze over cooled muffins and serve.
Notes
- Do not drain the zucchini.
- Allow batter to rest for proper hydration.
- Store at room temperature for 2 days or refrigerate for 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 1
- Protein: 4
- Cholesterol: 55