ZUCCHINI MUFFINS WITH CINNAMON CRUNCH TOPPING
A touch of honey complements the nutty flavor of the whole-wheat flour in these muffins. The zucchini and applesauce provide moisture and flavor, and the crunchy cinnamon topping makes for the perfect textural contrast against the soft cake. These muffins are a great addition to your morning cup of coffee. Store them on the counter, uncovered, to help preserve their crunchy coating. They also freeze well and can be reheated in a low-temperature oven or thawed at room temperature.
Provided by Jerrelle Guy
Categories breakfast, snack, finger foods, pastries
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 400 degrees. Using 1 tablespoon softened butter, generously butter the cups and the top of a standard 12-cup muffin tin. Set aside.
- Cut the tips off the zucchini and grate the zucchini into shreds on a box grater. Pile the zucchini onto a clean dish towel and squeeze tightly over the sink to remove any excess water. Set aside.
- In a large mixing bowl, sift 1 cup whole-wheat flour with the all-purpose flour, granulated sugar, baking powder and salt, then whisk to combine. Set aside.
- To a medium bowl, add the melted butter, milk, applesauce, honey, eggs, lemon juice and vanilla, and whisk to combine. Make a well in the center of the dry ingredients and pour the liquid inside. Using a rubber spatula, gently fold everything together, being careful not to overmix. Just before completely combined, sprinkle the zucchini over the top, breaking up any clumps with your hands, and finish folding the batter until combined. Using a spoon or scoop, divide the batter evenly among the muffin cups. (It should come to the top of each cup).
- In a small bowl, combine the remaining 1 tablespoon whole-wheat flour with the turbinado sugar and cinnamon. Using your fingers, work in the remaining 1 tablespoon softened butter until everything is evenly moist. Sprinkle the mixture over the tops of the muffins, then carefully brush away any crumbs that spill onto the top of the muffin tin. Bake the muffins, rotating halfway through, until the tops form firm domes, the sugar topping caramelizes and the muffins are cooked through, 24 to 26 minutes. (The tops should spring back when lightly pressed.) Remove from the oven and allow to cool in the tin for 15 minutes before using a small offset spatula to transfer them to a wire rack to cool for at least another 10 minutes. Serve warm or at room temperature.
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laeh cas
[email protected]I'm not a big fan of muffins, but these were actually really good! The zucchini made them moist and flavorful, and the cinnamon crunch topping was the perfect finishing touch.
Mailk sageer Sageer
[email protected]These muffins were delicious! I'll definitely be making them again.
razaq aliu
[email protected]I made these muffins with my kids and they had a lot of fun. They were so proud of the finished product and they loved eating them.
Rabin Chaudhary
[email protected]These muffins were a bit dry, but the flavor was good. I think I'll try a different recipe next time.
Sandra Danner
[email protected]I'm not a big fan of zucchini, but these muffins were actually really good! The zucchini was barely noticeable and the muffins were moist and flavorful.
Leverne Barr
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think I'll reduce the amount of sugar next time.
Talha gujjar1234
[email protected]I love how moist these muffins are! The zucchini really adds a nice flavor and texture. I'll definitely be making these again.
Atta Urrahman
[email protected]These muffins were easy to make and they turned out great! I'll definitely be making them again.
Maria Nawal
[email protected]I made these muffins with a few substitutions and they turned out great! I used whole wheat flour instead of all-purpose flour and honey instead of sugar. They were still moist and flavorful, and the cinnamon crunch topping was delicious.
MD Ifxhf
[email protected]I was disappointed with these muffins. They were dry and bland. I won't be making them again.
Ahmad Aliabulfathi
[email protected]These muffins were a bit too dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
BABA BALOCH
[email protected]I made these muffins for my family and they loved them! They're so moist and flavorful, and the cinnamon crunch topping is delicious. I'll definitely be making these again.
Rohid Zehan
[email protected]These muffins are so good! I love the moist texture and the cinnamon crunch topping is the perfect finishing touch. I've already made them twice and they're a new favorite.
LEGENDURY BANKS
[email protected]I was a bit skeptical about using zucchini in muffins, but I'm so glad I tried this recipe! The muffins were moist and flavorful, and the zucchini was a nice surprise. The cinnamon crunch topping was also a hit.
Murad Pirag
[email protected]These muffins are amazing! They're so moist and flavorful, and the cinnamon crunch topping is the perfect touch. I'll definitely be making these again and again.
khum kumari bhat
[email protected]I love these muffins! The zucchini makes them so moist and the cinnamon crunch topping is delicious. I've made them several times and they're always a hit.
Mukisa Daniel
[email protected]These muffins were a hit! I made them for a brunch party and they were gone in minutes. The zucchini made them moist and flavorful, and the cinnamon crunch topping was the perfect finishing touch. I'll definitely be making these again.