I am just throwing this out as a warning. These moist zucchini muffins with this delectable sweet crumb topping may just cause you to turn into a human vacuum. By that I mean, you may just Hoover these bad boys right up. That is how moist and completely delicious they are. Holy heck. I have now made these twice this week! Partly because I have zucchini coming out of my ears and partly because I made them first without a crumb topping and they were good but not mind blowing. Fast forward to this morning and the sweet addition of this crumb topping…Boom!
I like to make things these days that last a couple meals in the house. Still not 100% from surgery and the doctor told me yesterday to expect pain in my tummy for another 8 (what in the actual? Did you say 8 weeks?) I am still not making real complete meals and we are doing a lot of winging it around here. These zucchini muffins make winging it a little sweeter though. I think twice in a week is quite enough though. My husband jests and tells me he doesn’t want to look like a muffin. I get it hubs. I get it.
So, if you make one muffin recipe this year or you get a killer deal on Summer Zuchs at the local stop and shop, these are the one. And, since they are made with zucchini, you get the added bonus of pretending like these are a health food. Yeeass!
Enjoy and Be Well!
You can use whole wheat flour in this recipe or a combination of all purpose and whole wheat too.
- 1 1/4 C. All Purpose Flour
- 1/2 Tsp. Ground Cinnamon
- 3/4 Tsp. Baking Soda
- 3/4 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 2 Large Eggs (Egg Size is Important)
- 3/4 C. Granulated Sugar
- 1/3 C. Canola Oil or Avocado Oil
- 1 Tsp. Vanilla Extract
- 2 C. of Shredded Zucchini (Squeezed of excess water.) *I also peel the skin from the zucchini prior to de-seeding and shredding.
- 1/2 C. All Purpose Flour
- 1/2 C. Chopped Walnuts (I measure the whole nut in a dry measuring cup and then chop finely)
- 1/4 C. Packed Brown Sugar
- 3 Tbsp. Chilled Butter
- Preheat oven to 350. Recipe makes one pan of muffins, or 12 total. Line muffin tin with paper cups and spray lightly with non stick spray or just spray the pan with non stick spray. Set aside.
- In a small bowl, add the flour, cinnamon, baking soda, baking powder, and salt. Dry whisk together. Set aside briefly.
- In a large bowl, beat the eggs for 1-2 minutes until light and fluffy. Add the sugar, oil, and extract and beat for another 1-2 minutes until well incorporated.
- Add the flour mixture into the large bowl containing the egg mixture. Gently fold in the flour to the egg mixture with a wooden spoon until just incorporated. Careful not to over mix.
- Add the shredded zucchini to the bowl and fold in until just evenly distributed in the batter. No need to beat like crazy. Just gently fold so that the flour isn’t overworked.
- Add the batter evenly to the prepared pan or muffin cups in the pan.
- Add the flour and brown sugar to a medium bowl. Cut in the cold butter using two knives or a pastry cutter until the butter resembles small pea sized pieces and is nicely incorporated in the flour and brown sugar. Toss in the walnuts and stir.
- Top the muffins before baking with the sweet crumb topping. There is enough to apply a nice ample amount to each muffin.
- Bake the muffins with crumb topping in a preheated 350 oven for 23-26 minutes.
- Allow to cool. ( I allow mine to cool in the pan)
Tips- Try using the inside door of your dishwasher to spray your cupcake pan with non stick spray. The door will catch any overspray and the next time you run the dishwasher it will self clean.
The larger the zucchini, the tougher the skin. For this recipe I peeled my zucchini and deseeded it. Then I shredded it in a food processor. In order to squeeze excess water out, you can use a cheese cloth and wrap the shredded veggie in it to squeeze out or you can just use your hands to wring out the water.
For measuring flour, I’m sure I’m horrifying some Home Ec teachers out there (Do they even teach that class anymore in school?) I just dip the measuring cup into the flour container and lightly fill the cup. I don’t try to pack it in the cup tightly. Then I take my finger and slide it across the top to push off any excess above and beyond the rim of the cup. There are more precise ways and I do own a scale I use for exact weight measurements in bread but most of the time for muffins, cakes, and cookies, this works for me.
We grow zucchini in our garden and when it is ready, we prepare it in 2 C. increments and freeze. We peel and de-seed it, then shred it in the food processor and measure out 2 C. of gently squeezed zucchini in zip loc bags to freeze. **It helps prep time for recipes if the zucchini is already prepared and fresh or thawed. If freezing zucchini, there will be moisture in the bag after thawing and it's important for this recipe to squeeze out that water that is generated from freezing.