Imagine biting into a moist, cinnamon-infused muffin that's packed with hidden vegetables and a delightful nutty crunch. These Cinnamon Zucchini Crumb Muffins are not just another breakfast treat - they're a culinary magic trick that transforms humble zucchini into a decadent, crowd-pleasing delicacy. Perfect for sneaking extra nutrition into your family's diet while delivering maximum flavor, these muffins are about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate fresh zucchini using a box grater, then gently squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
- In a large mixing bowl, combine all-purpose flour, baking soda, salt, and ground cinnamon. Whisk dry ingredients together until well blended.
- In a separate bowl, mix melted butter, white sugar, brown sugar, and eggs. Whisk until smooth and fully incorporated.
- Fold the grated zucchini into the wet ingredient mixture, stirring gently to distribute evenly.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Fold in chopped walnuts, reserving a small portion for topping if desired.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle remaining chopped walnuts on top of each muffin for added crunch.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Moisture Management: Always squeeze excess water from grated zucchini to prevent soggy muffins. Use a clean kitchen towel or paper towels to remove extra liquid.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Ensure eggs are at room temperature for better incorporation and a smoother batter.
- Nut Variations: Feel free to substitute walnuts with pecans or almonds if preferred.
- Storage Hack: These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap for easy grab-and-go breakfasts.
- Optional Enhancements: Consider adding a sprinkle of powdered sugar or a light glaze for extra indulgence.
Nutrition Facts
Calories: 140kcal
Carbohydrates: g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 20mg
