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Introduction

Zucchini Crumble Muffins

Discover the deliciousness of Zucchini Crumble Muffins, a perfect blend of health and indulgence. These moist muffins are not only a great way to sneak vegetables into your diet but also a treat for any occasion - breakfast, snack, or dessert. With a crunchy crumble topping and a range of customizable add-ins, they offer a delightful flavor experience. Follow our simple recipe to make these versatile muffins that will quickly become a family favorite!
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Ingredients
  

For the Muffins:

1 cup grated zucchini (about 1 medium zucchini)

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

For the Crumble Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1/4 teaspoon ground cinnamon

1/4 cup cold butter, cubed

1/4 cup rolled oats

1/4 cup chopped nuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

    Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. Place it in a clean kitchen towel and squeeze out excess moisture. Set aside to drain while you prepare the batter.

      Make the Muffin Batter:

        - In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

          - Add the eggs one at a time, whisking until fully incorporated. Stir in the vanilla extract.

            - In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

              - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be sure not to overmix.

                - Fold in the grated zucchini, nuts, and chocolate chips (if using) until evenly distributed.

                  Prepare the Crumble Topping:

                    - In a small bowl, combine flour, brown sugar, cinnamon, and rolled oats.

                      - Using your fingertips or a fork, mix in the cold butter until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.

                        Fill the Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Top each muffin with a generous amount of the crumble topping.

                          Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                            Cool: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

                              Enjoy: Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

                                Prep Time, Total Time, Servings

                                  20 minutes | 40 minutes | 12 muffins