Crumble-Topped Zucchini Muffins
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Clare at @clarelangan created these scrumptious zucchini muffins that are as surprisingly indulgent tasting as they are healthy. She says, "In my Crumble-Topped Zucchini Muffins, date sugar-sweetened crumble adds a textural topping to a tender, spiced zucchini muffin base. I promise, you can't taste the zucchini! Perfect with tea or coffee, or tucked into a lunchbox." These will be on rotation in our kitchen.
- Cook 35 min
- Serves 6 muffins
Ingredients
- 1/4 cup whole wheat pastry flour
- 3 tablespoons date sugar
- 3 tablespoons unsalted butter, melted and cooled
- 2 tablespoons rolled oats
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- pinch fine sea salt
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon freshly grated nutmeg
- pinch fine sea salt
- 1/2 cup plus 1 tablespoon date sugar
- 1/3 cup olive oil
- 2 tablespoons milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 heaping packed cup finely shredded zucchini
- 1/2 cup chopped, toasted walnuts (optional)
Instructions
- Spray 6 standard-size muffin cups with nonstick spray or use paper liners
- For streusel: In small bowl, mix all ingredients with fork or hands until crumbly. Freeze while preparing batter
- For muffins: In large bowl, whisk flour, baking powder, cinnamon, baking soda, nutmeg and salt
- In another bowl, whisk date sugar, oil, milk, egg, vanilla and shredded zucchini. Add wet to dry ingredients and fold together until no flour streaks remain
- Fold in walnuts if using. Divide batter between muffin cups
- Sprinkle with streusel topping. Bake at 350°F for 35-40 minutes, rotating halfway, until toothpick inserted comes out with few crumbs
- Cool in pan for 10 minutes before removing to wire rack
by Clare Langan
