Description
This zucchini muffins recipe features a delightful Golden Turmeric Crumble, offering a perfect balance of moist, tender cake and a delightful textural crunch. It’s a flavorful and nutritious treat for busy families and health-minded cooks looking for a quick, healthy snack.
Ingredients
- 1.5 cups all-purpose flour, for muffins
- 0.5 cup granulated sugar, for muffins
- 0.25 cup brown sugar, packed, for muffins
- 2 large eggs, room temperature
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 1.5 cups shredded zucchini, lightly packed, excess moisture squeezed out
- 0.5 cup all-purpose flour, for Golden Turmeric Crumble
- 0.25 cup granulated sugar, for Golden Turmeric Crumble
- 0.25 cup unsalted butter, cold, cut into cubes
- 0.5 tsp ground turmeric
- 0.25 tsp ground ginger
Instructions
- Prep Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla until the mixture is smooth and light in color.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until thoroughly combined.
- Fold in Zucchini: Add the dry ingredients to the wet ingredients. Mix just until combined (do not overmix, as the batter will look slightly lumpy). Gently fold in the shredded zucchini. If the batter looks too dry, splash in 1-2 Tbsp milk to loosen it slightly.
- Make Crumble: In a small bowl, combine crumble flour, sugar, turmeric, and ginger. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble Muffins: Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the Golden Turmeric Crumble generously over the top of each muffin.
- Bake Muffins: Bake for 20-25 minutes at 375°F (190°C), or until a toothpick inserted into the center of a muffin comes out clean and the crumble is deeply golden brown. Let cool slightly in the pan before transferring to a wire rack.
Notes
Muffins should be golden brown, firm to the touch with a slight spring, and smell wonderfully spiced and sweet when done. For a faster method, use a food processor to shred zucchini quickly. For a healthier twist, reduce total sugar by 0.25 cup or substitute half the oil with unsweetened applesauce. Troubleshooting tips: avoid overmixing batter to prevent dry muffins; squeeze out excess moisture from zucchini to prevent soggy bottoms; ensure butter is cold and cut into small pieces and avoid overworking the crumble for ideal crunch. Store muffins airtight at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Muffin
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: zucchini muffins, turmeric crumble, healthy snack, family recipe, easy baking, breakfast, moist muffins, spiced muffins, golden crumble