Crumble Topped Zucchini Walnut Muffins
Indulge in the perfect balance of wholesome and indulgent with these Crumble Topped Zucchini Walnut Muffins! Featuring a moist, spiced zucchini-infused batter studded with crunchy walnuts, these muffins are crowned with a buttery cinnamon crumble for an irresistible topping. The recipe combines the nutrients of fresh zucchini with the rich flavors of brown sugar, cinnamon, and vanilla, creating a delightful treat that's perfect for breakfast, brunch, or an afternoon snack. Ready in under an hour and yielding 12 generously sized muffins, these homemade delights are ideal for sharing or meal prep. Elevate your baking game with this easy, flavorful recipe that makes zucchini the star of the show!
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Recipe Information
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 2 large eggs
- 0.5 cups vegetable oil
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 2 teaspoons vanilla extract
- 2 cups zucchini, shredded and pressed dry
- 0.75 cups walnuts, chopped
- 0.25 cups butter (for crumble)
- 0.5 cups flour (for crumble)
- 0.25 cups brown sugar (for crumble)
- 0.25 teaspoons ground cinnamon (for crumble)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
In a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, 0.5 teaspoons of salt, and 1 teaspoon of ground cinnamon. Set aside.
In a separate medium bowl, beat 2 large eggs. Add 0.5 cups of vegetable oil, 0.75 cups of granulated sugar, 0.25 cups of brown sugar, and 2 teaspoons of vanilla extract. Mix until fully combined.
Stir the wet ingredients into the dry ingredients, being careful not to overmix.
Gently fold in 2 cups of shredded and pressed-dry zucchini and 0.75 cups of chopped walnuts into the batter.
For the crumble topping, combine 0.25 cups of butter, 0.5 cups of flour, 0.25 cups of brown sugar, and 0.25 teaspoons of ground cinnamon in a small bowl. Use your fingers or a fork to mix until crumbly.
Divide the muffin batter evenly between the 12 prepared muffin cups, filling each about 3/4 full.
Sprinkle the crumble topping evenly over each muffin.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
4190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.0 g | 292% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 501.3 g | 182% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 248.5 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 356 mg | 27% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2117 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
