Crunchy Zucchini Muffins
Crunchy Zucchini Muffins are my dream breakfast sweet! Even though I prefer savory breakfast baked goods, if I’m going for the sweet one, this is it!
This recipe makes me very happy…I used to have a great zucchini muffin recipe but lost it years before the computer came along to categorize and save all of my recipes (yes, there was life, albeit not as efficient, prior to the computer!). So, I’ve been trying to replicate that recipe for years and finally hit on this!
Filled with shredded zucchini and flavored with brown sugar and cinnamon, these muffins get their crunch from the coarse sugar that covers the top of the muffin. The original recipe said that it was optional but I say, “NO WAY”! You must have the coarse sugar on top. That’s all there is to it!
Line a muffin tin with paper liners. Whisk together flour, salt, baking powder, baking soda and cinnamon and set aside.
In another bowl, whisk the eggs, oil, sugars and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded zucchini. I love, by the way, that you don’t need to wring out the shredded zucchini. Usually recipes with zucchini include that step so that the zucchini doesn’t make the finished result soggy, but in this case, the wetness of the zucchini has been accounted for in the science!
Fill the muffin cups 2/3 full and sprinkle the tops with coarse sugar. I use a pretty heavy hand when I sprinkle as I adore the crunch that the coarse sugar produces!
Bake at 425°F for 10 minutes and then drop the temperature to 350°F. Bake for another 6 or 7 minutes until the tops are golden brown and the muffin is cooked through.
Let the muffins cool for a few minutes and then transfer to a wire rack to cool completely. The muffins can be frozen for 3 months if you have any leftovers, which I doubt!
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Crunchy Zucchini Muffins
Makes: 24 muffins
Prep Time: 20 minutes
Bake Time: 17 minutes
Total Time: 37 minutes
Ingredients
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1 tbsp vanilla extract
- 2 cups finely grated zucchini (no need to wring out)
- coarse sugar, for topping
Instructions
Preheat oven to 425°F. Line 24 muffin cups with paper liners, or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
In a medium bowl, whisk together the eggs, oil, sugars and vanilla. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the zucchini until evenly incorporated.
Fill liners 2/3 full with batter and sprinkle with coarse sugar.
Place muffins in preheated oven and bake at 425°F for 10 minutes. Leave the muffins in the oven and the oven door closed and reduce the heat to 350°F and continue baking for an additional 6-7 minutes or until the muffins are golden brown and cooked through. Allow the muffins to cool in the pan for 5 minutes then place the muffins on a wire rack to cool completely.
Recipe by My Baking Addiction
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