Zucchini Crumb Muffins
Description
I have received lots of wonderful feedback about the chocolate zucchini cake recipe I posted a few weeks ago, I thought I’d share another one of my favorite zucchini recipes! I used to make a version of this as a zucchini bread with my cousin Jen growing up. I tweaked the recipe slightly, turned it into muffins and added a crumb topping! It seems like zucchini is extra bountiful this year in MN and I am always looking for more ways to use them. It makes these muffins so moist and tender. Perfect for breakfast, dessert or a snack. Enjoy!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 20 minutes cook time
- 35 minutes total time
Recipe
For the crumb topping:
1/2 cup (100g) brown sugar
1/2 cup (65g) gluten free flour
1 teaspoon cinnamon
3 T butter
For the muffins:
2 eggs
2/3 cup (160 ml) vegetable oil
1 1/3 cups (266g) granulated sugar
2 teaspoons vanilla extract
1 1/2 cups finely shredded zucchini (peeled or unpeeled)
2 cups (260g) gluten free flour
1/4 +1/8 teaspoon salt
1/2 +1/8 teaspoon baking soda
Scant 1/4 teaspoon baking powder
2 teaspoons cinnamon
For the muffins:
1. Preheat oven to 350° F. Line two standard muffin tins with 18 liners. Spray with non-stick cooking spray.
2. Prepare crumb topping by combining brown sugar, gluten free flour, cinnamon and 3 T butter in small bowl.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
4. Prepare the muffin batter. In a large bowl, beat eggs until light and foamy.
5. Add vegetable oil, granulated sugar, vanilla and shredded zucchini and whisk to combine.
6. Add gluten free flour, salt, baking powder, baking soda and cinnamon and mix until just combined.
7. Divide batter evenly between 16-18 muffin liners.
8. Top each with a tablespoon or so of crumb topping.
9. Bake at 350° F for 20 minutes.
10. Allow to cool on wire cooling rack.
11. Enjoy! Leftovers can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 4 days.
For the crumb topping:
1/2 cup (100g) brown sugar
1/2 cup (65g) gluten free flour
1 teaspoon cinnamon
3 T butter
For the muffins:
2 eggs
2/3 cup (160 ml) vegetable oil
1 1/3 cups (266g) granulated sugar
2 teaspoons vanilla extract
1 1/2 cups finely shredded zucchini (peeled or unpeeled)
2 cups (260g) gluten free flour
1/4 +1/8 teaspoon salt
1/2 +1/8 teaspoon baking soda
Scant 1/4 teaspoon baking powder
2 teaspoons cinnamon
For the muffins:
1. Preheat oven to 350° F. Line two standard muffin tins with 18 liners. Spray with non-stick cooking spray.
2. Prepare crumb topping by combining brown sugar, gluten free flour, cinnamon and 3 T butter in small bowl.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
4. Prepare the muffin batter. In a large bowl, beat eggs until light and foamy.
5. Add vegetable oil, granulated sugar, vanilla and shredded zucchini and whisk to combine.
6. Add gluten free flour, salt, baking powder, baking soda and cinnamon and mix until just combined.
7. Divide batter evenly between 16-18 muffin liners.
8. Top each with a tablespoon or so of crumb topping.
9. Bake at 350° F for 20 minutes.
10. Allow to cool on wire cooling rack.
11. Enjoy! Leftovers can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 4 days.