Source: An evolution over the years, from mom. cir. 1980’s
The heat from the summer tends to lend itself as the inspiration for our zucchini muffins. Muffins, breads, fritters, you know the theme her and you know what time of year this is when your thinking everything ‘zucchini’. You are sick of frying it, sautéing it, and roasting it.
For me, summer is that time of year when all your zucchini from the garden are ready at once. All of a sudden, you’re on zucchini overload. I’m sure the last thing you might be considering would be a lovely, light yet crunchy, zucchini muffin. But don’t shy away from this option, because it’s the new and highly improved version of a delicious crumble top muffin.
Fret not, this lovely little recipe puts good use to your abundance of produce. Trust this adaptation to impress upon you that zucchini muffin’s don’t deserve the lack-luster response they’ve had in the past. I agree, before this recipe, I too was rather reluctant on the sweet zucchini delight. The typical zucchini bread was usually oily, and rather soggy and heavy. But I must say, this recipe is unique, as it has yogurt and a bit of orange juice to take the place of oil. It’s very moist, light and delicious! Plus, with the crumble on top, it makes you forget you’re eating a zucchini muffin!
- 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 large eggs organic
- 1/4 cup yogurt greek, 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.