We can't decide what the best part of this recipe is; the sweet crumble sprinkled on top or the fresh zucchini. We will let you decide.
This Zucchini Crunch Muffin recipe is one of our favorites because who doesn’t like a good crunch. Anything with ‘crunch” or “crumble” in the title has us hooked. The zucchini makes it so moist and delicious. It's one of those recipes you'll never regret making :)
Zucchini Crunch Muffin Recipe
Sunrise Flour Mill
½ Cup Sunrise Flour Mill Whole Wheat Pastry Flour
2/3 Cup brown sugar, unpacked
1 tsp Cinnamon
¼ Cup butter, melted
½ Cup butter, melted and cooled
⅓ Cup brown sugar
¼ Cup white sugar (preferably unrefined)
2 tsp vanilla extract
11/2 Cup Sunrise Flour Mill Whole Wheat Pastry Flour, sifted
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 Cup zucchini, shredded (don’t squeeze out liquid)
Preparing topping- do this first so it has a chance to air dry and become a little more crunchy
In a medium bowl, whisk all the topping ingredients together and set aside (Danish Dough Whisk works really well for this)
Heat oven to 350F
Place 12 muffin papers in a tin, or lightly grease the tin
In a large bowl, mix together butter and sugars.
Add egg and vanilla and mix well.
Mix in dry ingredients until they are incorporated but don’t over mix.
Fold in zucchini until well coated.
Drop batter by spoonful into the prepared muffin tin. Fill about ¾ full.
Top with crunch topping and press down just a little so it doesn’t fall off.
Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
Cool slightly and enjoy!