Source: An evolution over the years, from mom. cir. 1980’s
You know when it's about time to get this recipe active. For me, it's the time of year when all your zucchini from the garden are ready at once. All of a sudden, you're on zucchini overload. You are sick of frying it, sautéing it, and roasting it. Too much zucchini bread for one to handle, fret not, this lovely little recipe puts good use to your abundance of produce. The crumble top gives it a special flair and seems to attract young and old to devouring this pint size muffin. Enjoy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 muffins
- 2 small zucchini washed and shredded with a medium shredder
- 2 cups flour organic white or all purpose
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon ground
- 1/2 tsp sea salt
- 1 1/2 cups sugar organic, raw sugar
- 6 Tbs unsalted butter organic, melted and cooled (80g)
- 2 eggs large & organic
- 1/4 cup greek yogurt plain & organic
- 1 Tbs orange juice gives more moisture, and a subtle orange taste (optional)
- 1/2 tsp vanilla extract or a pack of vanilla sugar
- 1/2 cup walnuts coarsly chopped
- 2 Tbs unsalted butter room temperature
- 1/4 cup flour white or all purpose
- 1/4 cup raw sugar or turbinado
- dash sea salt
- dash cinnamon
For Muffins, pre-heat oven to 400 f., (200 Celsius) Line your muffin tin, and set aside
melt butter and set aside to cool. Meanwhile, shred your zucchini and set aside to drain liquid if necessary.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, & salt
In the bowl of your mixer, combine the wet: your cooled butter, sugar, eggs, yogurt, orange juice, and the vanilla.
Now, combine the wet with the dry, adding the zucchini and walnuts last.
Mix your crumble mixture with a fork, or by hand until combined and crumbly.
Fill muffin liners 3/4 full.
Add crumble to the top.
Bake for 20 min, Allow to cool before serving.