Description
Deliciously moist zucchini muffins topped with a crunchy streusel, perfect for breakfast or a cozy snack.
Ingredients
Scale
- 1 1/2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 2 tablespoons butter (melted)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the grated zucchini, sugar, and vegetable oil in a large bowl.
- Add the eggs and vanilla extract, mixing until well combined.
- Whisk together the flour, baking powder, baking soda, salt, and ground cinnamon in another bowl.
- Mix the dry ingredients into the wet ingredients, stirring gently until just combined.
- Prepare the streusel topping by mixing the rolled oats, brown sugar, melted butter, and cinnamon in a small bowl.
- Fill each muffin cup about 2/3 full with batter and sprinkle generously with streusel topping.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Storage: Keep muffins in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg