Zucchini Muffins With Cinnamon Crunch Topping
- Total Time
- 45 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 2tablespoons/30 grams unsalted butter, softened, plus ½ cup/115 grams unsalted butter, melted
- 2medium zucchini (about 1 pound)
- 1cup/120 grams plus 1 tablespoon whole-wheat flour
- 1¼cups/160 grams all-purpose flour
- ¾cup/150 grams granulated sugar
- 2½teaspoons baking powder
- 1teaspoon kosher salt
- ⅔cup/160 milliliters whole milk, at room temperature
- ½cup/120 milliliters unsweetened applesauce
- ¼cup/60 milliliters honey
- 2eggs, beaten, at room temperature
- 1tablespoon lemon juice
- 2teaspoons vanilla extract
- ⅓cup/65 grams turbinado sugar
- 1tablespoon ground cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
228 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 5 grams protein; 253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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).
- Step 5
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.
Private Notes
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Cooking Notes
Mary
Dear Momthefoodie - Just divide the ingredient amounts by 2, and there you have it: 6 muffins!
tiginak
We're in the same boat. Here's what I do: 1) Grated apple + dash of fruit juice or water to get desired consistency -or- 2) Buy snack cups of applesauce. Then you have several individually packaged 4oz portions to keep on hand for baking (and you avoid an open, partially-used jar of applesauce sitting in the fridge til it grows mold!).
momthefoodie
Dear Muffin Makers. It's time to publish ingredient amounts for half a dozen muffins as well as the whole twelve as a standard policy. From Nordic Ware to Grant Achatz - sell a 6-up tin. Classic is fine, but toaster ovens are the real deal for breakfast @ ChEz Miller (my house) and most home kitchens.
kcfan
So, I made this recipe exactly as written, except, I inadvertently forgot to put the milk in the recipe and did not realize until I had already filled the muffin tins. Went ahead and baked them as instructed, and they turned out fantastic. I will probably "inadvertently" forget the milk the next time, too!
tiginak
-or- 3) Buy a whole jar of applesauce, use what you need, then freeze remainder in portions to suit future baking recipes (thaw to room temperature before using).
Meg
Half recipe makes 12 medium sized muffins. Make whole amount of topping. 1 tablespoon cinnamon is a bit too much. Bake a bit longer than expected. At 25 min, muffins tested clean but were a little squashy in the middle
Murryfab
I substituted pumpkin purée for the applesauce and they were delicious!
Linda Cooks
Took about 40 minutes to bake through - no doming. They are dense and very tasty. No apple sauce so I shredded an apple and cooked it down a little. Rung the zucchini out really well in a kitchen towel yet the batter still seemed very wet after 26 min so kept on cooking. Only used 80gm sugar and about a Tbsp of honey in the apple mix when I cooked it. Perfectly sweet. Skipped the butter/sugar topping and sprinkled with raw pumpkin seeds. A muffin I don't feel bad about eating for breakfast.
Julie
To answer another reader’s question, I skipped the honey entirely and the muffins were still sweet enough for my taste.
Randy
Because I live at 7000', I have to reduce the sugar in all baked goods (it's an evaporation / structure thing). I have never encountered a recipe that didn't benefit from a 1/3 reduction in added sugar.
Maraudermick
Not only was this recipe labor intensive, but the muffins were like wet dough inside after 26 min‼️ I followed the recipe exactly, but substituted the applesauce, because I didn't have any, for a half cup of grated apple. Never again.
Seattle cookery
I veganized these w vegan butter, egg substitute and plant milk. I didn’t have any apple sauce on hand, so didn’t add but they came out great anyway and my family loved them.
Nataly
After over 30 minutes of baking, these were dense, wet, and thoroughly raw on the inside, with the cinnamon crunch topping burning on the outside. Would not recommend making these, or if you do, reduce some of the liquids.
Kate
Rave. Rave. Rave. Amazing flavor. Complex and deeply satisfying. Cored and zapped an apple to use as apple sauce.
Arnie
Crumble/topping needs to be doubled
Cook in the Kootenays
This was a huge hit with my kids (and me). I’ve made it twice, once with the streusel, once without, and one of the batches I mixed in chocolate chips to half the batch (delicious but unnecessary). All versions were excellent. Only reason for me to skip the streusel topping is that it tends to make the muffins a bit soggy by day two. I also like to freeze muffins for kids to take in lunches and the streusel makes it messy.
marthanettie
Very dissappointed with these thick and bland muffins. Cut sugar in half and milk too and still needed 35 mn to cook through. This is VERY unusual for me having happily used NYT recipes for many years here in France.???
Shelby
Could I just do 2 cups of all purpose flour rather than buying the whole wheat? Not sure if it would make a difference.
Anna P
I made these and thought they were great, with a few edits. I strained the zucchini several times and cut the milk and melted butter in half since others said these were too wet and sticky. I also cut the sugar down a lot, I cut the granulated sugar by two thirds and the honey in half. They were plenty sweet and texture was great.
Nanette
These turned out way to sweet for my taste and were very wet in the middle even after they were well browned on the outside. If I were to make these again (which I probably won't), I'd get rid of all the added sugar and just use honey for the sweetener. Probably reduce the amount of milk too, for a drier consistency.
sol sepsenwol
if you’re worried about mushy muffins, a potato ricer will humanely squeeze out all moisture from the zucchini.
Lori McConnell
This is one of my favorite muffin recipes! I make it gluten-free by substituting Bob’s Red Mill 1 to 1 flour for all the flour and substituting 1/2 cup Turbinado sugar for the sugar. Then I heat the honey slightly before adding to make it mix in better. I leave the topping off completely. This makes a really wonderful breakfast muffin.
deidre
These are delish. No applesauce so subbed my homemade raspberry yogurt. I’ll def make again!
Ann
Weird texture.
Lauryn
These were delicious! I made two alterations: I substituted brown sugar for honey (less than the called for honey) and added chopped pecans to the cinnamon-sugar mixture on top of the muffins. Will make again!
marie
These didn’t work at all for me. They were dense soggy hockey pucks.
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