Have you ever been to Dose Coffee and Tea? Have you ever had their Zucchini Muffins? Yea, me too, and I can’t stop thinking about them. First of all, whose idea was it to put zucchini in a muffin? It seems like an odd pairing, and I still can’t figure out why it works. Science, I guess! I’m a zucchini hater, too, but I’ll eat a muffin in any form. You will not find me eating zoodles on the weekend, though. Nothing can trick me into thinking it’s spaghetti when it isn’t!
Things have been slowing down in my world, which has been so so good. I think it’s because mercury is in retrograde. I’ve been reading a lot, making time for baking, and we’ve been rewatching the Office every night. It never ever gets old. Is it bad for me to say that I’m totally done with summer and ready for fall so I can go for walks and hibernate in my house and watch reruns day and night?
These muffins are the perfect weekend food. Or in my case, they’re houseguest food, since we’re having guests. My mother-in-law always makes everyone breakfast when we visit her, but she’s a better person than me. So I just try to think ahead and make these so that there’s something everyone can grab if they’re hungry. Or they’re great to make on a Sunday so that you have them for the week when you’re in a hurry to get to work.
These turned out so gooey and delicious, and you’re getting a serving of vegetables, so you’re welcome. I also am lazy, so I didn’t de-seed the zucchini and they turned out fine. So don’t waste your time doing all that.
Start by peeling the zucchini and then shredding it in a box grater like you would cheese (I wish it was cheese!). Then mix together your dry ingredients.
Cream the butter and sugars, then mix in the egg and vanilla. Then add the zucchini and sour cream. The sour cream is the brains behind the whole operation. It makes everything good.
Then you’ll mix together your crumb mixture, sprinkling over your muffins. It’s really the best part, and it adds a little texture.
Check this out! Don’t they look scrumptious!
Bake for 20 minutes and you’re done!
Let me know what you think! See the full recipe below, or try my Mixed Berry Muffin Recipe as well.
ZUCCHINI CRUMB MUFFIN RECIPE
makes 12 muffins
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 stick of salted butter, softened
1/2 cup brown sugar packed
1/4 cup sugar
1 tsp vanilla
2 small zucchini, peeled and grated (you can use a box grater)
1/2 cup sour cream
for the crumb topping:
3/4 cup flour
1/3 cup brown sugar packed
1/2 tsp cinnamon
5 tbsp butter, cut into pieces
Preheat the oven to 400 F.
In a medium mixing bowl, add the flour, baking powder, baking soda, cinnamon, and nutmeg. Mix together. Set aside. In a large mixing bowl, add the butter, sugar, and brown sugar. Mix with an electric mixter until creamy. Add the eggs and vanilla. Mix well. Add the sour cream and zucchini and mix well. Fold in the flour mixture, mixing gently until no clumps of flour remain.
To make the crumb topping, add the flour, cinnamon, and brown sugar to a medium bowl. Add the butter and mix together with your hands or a fork until the butter is in small pieces and mixture resembles corn meal.
In a 12 cup muffin tin, add muffin cups or grease. Add the mixture evenly to each cup until they’re 3/4 full. Sprinkle the crumb mixture over each muffin. Bake for 20 minutes or until a cake tester comes out clean. Enjoy!