Cinnamon Zucchini Crumb Muffins

These delightful Cinnamon Zucchini Crumb Muffins are the perfect blend of sweet and savory, making them an irresistible treat. If you’re looking for a way to sneak some veggies into your family’s diet, zucchini is a fantastic choice. It adds moisture and a subtle sweetness that works perfectly with the warm notes of cinnamon. Plus, who doesn’t love a delicious muffin? The crumb topping takes these muffins to another level, giving you that delightful contrast between crunchy and soft. Whether you enjoy them for breakfast, as a snack, or even dessert, they’re sure to become a favorite in your household. So, let’s get baking and fill the kitchen with the warm, inviting aroma of cinnamon!

Why This Recipe Works

The unique combination of zucchini and cinnamon creates a moist texture that keeps these muffins tender. The zucchini not only adds moisture but also a bit of nutrition, making these treats a bit healthier. When you bite into one, you’ll appreciate the soft, flavorful interior that doesn’t overwhelm you with sweetness.

Moreover, the crumb topping adds a delightful crunch. It makes each bite a little different, elevating your muffin experience to a new level. Imagine sinking your teeth into a soft muffin only to discover a crispy sugar crust on top—pure bliss!

Using both brown and granulated sugar enhances the sweetness, while melted coconut oil gives healthy fats. This oil enriches the flavor, making the muffins feel luxurious without compromising health. Adding these elements together creates a symphony of flavors that dance around your taste buds.

Why You’ll Love This Cinnamon Zucchini Crumb Muffins

These muffins are perfect for breakfast or snacks, incorporating vegetables stealthily. This means your family will enjoy them without even realizing they’re getting a nutrition boost. It’s a win-win situation!

They’re also quick to prepare and bake, which is great for busy weekdays or weekends when you need a wholesome treat. In about 30 minutes, your kitchen will be filled with sweet, cinnamon scents that inspire comfort and joy.

As the aroma of cinnamon wafts through your kitchen, you may feel a sense of nostalgia and warmth. It’s the kind of smell that brings back good memories—maybe of baking with a loved one or cozy mornings at home. You will be surprised at how quickly these muffins can become a cherished routine in your home.

Ingredients

• 1¾ cups (245 g) all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ½ cup (110 g) brown sugar
• ½ cup (100 g) granulated sugar
• ¼ cup (56.75 g) melted butter
• ½ cup (118.29 ml) coconut oil or any neutral oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups (186 g) finely grated zucchini (about 1 medium zucchini)
• ¼ cup (60 g) buttermilk (room temperature)

Preparing the Muffins

Preheat the Oven and Prepare Muffin Tins

First, preheat your oven to 350°F (175°C). This step is crucial because it helps the muffins rise beautifully as they bake. While the oven heats, line muffin tins with paper liners or spray them with non-stick spray for easy removal later. This little step will save you so much hassle when it’s time to take those warm muffins out.

Making the Crumb Topping

Next, in a small bowl, mix together ½ cup of flour, ½ cup of brown sugar, 1 teaspoon of cinnamon, and a pinch of salt. Stir this mixture until well combined. Then, add in ¼ cup of melted butter, mixing until you have both large and small crumbly bits. This mixture shouldn’t be completely uniform; some larger pieces will give a pleasing texture. Set it aside while you work on the muffins’ main batter.

Mixing the Wet Ingredients

In a medium bowl, whisk together ½ cup of coconut oil, ½ cup of brown sugar, and ½ cup of granulated sugar until fully dissolved. This may take a moment, but it’s important to ensure the sugars blend well with the oil. Stir in the 2 large eggs and 2 teaspoons of vanilla extract, mixing until the batter becomes light in color. Next, add in ¼ cup of buttermilk and 1½ cups of finely grated zucchini, stirring until the mixture is fully combined. The zucchini will give your muffins a lovely, moist texture.

Combining Dry Ingredients

In a separate bowl, whisk together 1¾ cups of flour, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¾ teaspoon of salt. This step is essential for evenly distributing the leavening agents throughout the flour. Gently fold the dry ingredients into the wet mixture, being careful not to over mix. Over-mixing can lead to tougher muffins, and we want to keep them light and fluffy.

Filling the Muffin Tins

Using a ¼ cup cookie scoop can help you fill each muffin cup with the batter until nearly full. This ensures all the muffins are uniform in size. Once filled, generously sprinkle the crumb topping over each muffin. This step not only adds an enticing crunch but also gives each muffin a beautiful, rustic appearance.

Baking the Muffins

Now, bake in the preheated oven for 20-23 minutes. You’ll know they are done when a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack. The cooling time prevents them from becoming soggy.

Serving Suggestions

Serve the muffins warm for the best experience! A dollop of butter or cream cheese can make them even more delicious. Pair them with a steaming cup of coffee or tea to create a relaxing breakfast experience. They also make a wonderful afternoon snack, perfect for enjoying on your porch or with friends.

Tips for Success

• Use freshly grated zucchini for maximum moisture and flavor. The fresher, the better!
• Make sure to squeeze out excess moisture from the zucchini, especially if it’s particularly watery. This extra step will yield the best results in your muffins.
• Allow muffins to cool completely for better texture if you’re storing them. This tip is particularly important for those who plan to freeze them for later.

Variations

Feel free to get creative with your muffins! You can substitute half of the zucchini with carrot for a different flavor profile. Adding chopped nuts or chocolate chips to the batter gives an extra crunch or sweetness. Experimenting with different spices like ginger or vanilla bean can also lead to unique flavor variations—so don’t be shy to customize!

Storage Tips

Store the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. To reheat, simply pop one in the microwave for a few seconds or warm it in the oven. This way, you can enjoy them any time you wish!

FAQs

Can I use frozen zucchini?
Yes, you just need to thaw and drain any excess moisture before using it. This prevents soggy muffins.

How can I make these muffins healthier?
You can substitute whole wheat flour for all-purpose flour and reduce the sugar slightly if desired. It’s a simple way to boost their nutrition.

What if I don’t have buttermilk?
You can create a homemade substitute by mixing ¼ cup of milk with a teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will work just fine.

Can I make mini muffins instead?
Absolutely! Just reduce the baking time to about 12-15 minutes and keep an eye on them to avoid overbaking.

Are these muffins suitable for freezing?
Yes, they freeze very well! Make sure to wrap each muffin tightly in plastic wrap and store them in a freezer-safe bag.

Enjoy these moist and flavorful Cinnamon Zucchini Crumb Muffins at any time of the day! Whether you’re using fresh zucchini from your garden or treating yourself, they’re a delightful blend of health and indulgence. Whether you share them with friends or keep them all to yourself, these muffins will surely bring joy to your taste buds.

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