Best 2 Zucchini Muffins With Cinnamon Crunch Topping Recipes
Zucchini muffins with cinnamon crunch topping are a delectable treat that combines the moist texture of zucchini with a sweet and crunchy cinnamon topping. These muffins are not only a delicious way to enjoy zucchini, but they are also incredibly easy to make, requiring only a few simple ingredients and minimal preparation time. Perfect for breakfast, brunch, or as a snack, these muffins are a delightful addition to any occasion.
The recipe offers two variations: a classic version and a vegan version. The classic version features a combination of all-purpose flour, baking powder, sugar, salt, cinnamon, eggs, milk, melted butter, and grated zucchini. The vegan version substitutes plant-based milk, melted vegan butter, and a flax egg for the eggs and milk in the classic recipe.
Both recipes are topped with a delectable cinnamon crunch topping made from a mixture of brown sugar, cinnamon, and chopped walnuts. This topping adds a delightful crunch and sweetness to the muffins, creating a perfect balance of flavors and textures.
These zucchini muffins are incredibly moist and flavorful, with a tender crumb and a burst of zucchini flavor in every bite. The cinnamon crunch topping adds a delightful sweetness and crunch, making these muffins irresistible. Perfect for zucchini enthusiasts, muffin lovers, and those seeking a delicious and easy-to-make breakfast or snack, these zucchini muffins with cinnamon crunch topping are sure to be a hit.
ZUCCHINI-BLUEBERRY MUFFINS WITH CINNAMON TOAST CRUNCH® STREUSEL
We added fresh zucchini to Betty Crocker Blueberry Muffin Mix and topped with crushed Cinnamon Toast Crunch cereal for tantalizing streusel-topped muffins that start the day off right.
Provided by Brooke Lark
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- Drain can of blueberries (from muffin mix box); rinse and set aside. In large bowl, stir together muffin mix, milk, oil, eggs, zucchini and vanilla just until blended. Gently fold in blueberries. Divide batter evenly among muffin cups. Top with crushed cereal.
- Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 17 g, TransFat 0 g
ZUCCHINI BREAD MUFFINS
Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you'd like. See Notes for freezing instructions.
Provided by Sally
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
- Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Tips:
- To ensure moist and fluffy muffins, use fresh zucchini and grate it finely. Removing excess moisture from the zucchini by squeezing it with paper towels is essential to prevent soggy muffins.
- Use ripe bananas for a sweeter flavor and moist texture. If you don't have ripe bananas, you can ripen them quickly by baking them in the oven at 300°F for about 10-15 minutes or microwaving them on high for a few minutes.
- For a crunchy topping, combine cinnamon, brown sugar, and oats in a small bowl. You can also add chopped nuts or dried fruits to the topping for extra flavor and texture.
- Fill the muffin liners about ⅔ full to prevent overflowing. You can use a cookie scoop or spoon to ensure even filling.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can dry out the muffins, so keep an eye on them during the baking process.
Conclusion:
These zucchini muffins with cinnamon crunch topping are a delicious and healthy way to enjoy zucchini. They are moist, fluffy, and packed with flavor. The cinnamon crunch topping adds a delightful sweetness and crunch that perfectly complements the zucchini muffins. These muffins are perfect for breakfast, brunch, or a snack. They are also a great way to use up leftover zucchini. So, if you are looking for a tasty and healthy muffin recipe, give these zucchini muffins with cinnamon crunch topping a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
