This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!
1cupshredded zucchini (about 1 medium zucchini)
1 2/3cup all-purpose flour (210 grams)
2teaspoons baking powder
1/4teaspoon fine sea salt
1/2cupplain Greek yogurt (123 grams), room temperature
1/2cup coconut oil, melted (110 grams) *
1/4cupmilk (61 grams), room temperature
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2cup brown sugar
1/4cup coconut sugar (50 grams) **
*You can also use canola, vegetable or baking olive oil
**You can also use granulated sugar
1cup all purpose flour (120 grams)
1/4cup brown sugar (50 grams)
6tablespoons coldbutter, grated (85 grams)
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use. This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
Add the wet ingredients to the dry and mix until just combined. Stir in the zucchini just until it is incorporated. Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping. There’s a lot of streusel, but that’s how I like mine:)!! Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures. Enjoy!
I did it! I made the perfect dessert for Thanksgiving. Yup, that’s right! Look no more. It’s the most incredible crumble EVER!! Don’t get me wrong, I’m still a firm believer that cheesecake, pumpkin and apple pies should still be on the dessert table, but this will be a delicious new addition…YUMMM!
I don’t think cranberries get the respect they deserve. They are perfect when they are paired with apples, raspberries and oranges (and a little lemon zest too!). I am a lover of anything raspberry too, so putting these two together with some sugar, citrus zests and extracts, makes for a bowl of goodness! I made some homemade vanilla ice cream to have with mine, but whipped cream would work too🤗.
3½ cups (350 grams) cranberries
2½ cups (375 grams) raspberries
¼ cup (45 ml) orange juice
1 teaspoon vanilla extract
½ teaspoon almond extract
1¼ cup (250 grams) granulated sugar
1 tablespoon orange zest
1½ teaspoons lemon zest
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
¼ cup tapioca flour (30 grams)
1 cup plus 5 tablespoons (about 158 grams) all-purpose flour
6 tablespoons (75 grams) granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons (85 grams) unsalted butter
1 large egg
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon sugar
Preheat oven to 375º degrees. Lightly butter a 2-quart baking dish. Put the cranberries and raspberries in the prepared baking dish. In a small bowl whisk the orange juice and extracts together and drizzle over berries. In a small mixing bowl, add the sugar and zests and mix until well combined. Work the zest into the sugar to release the essential oils for maximum flavor. Add the spices and tapioca flour; whisk until thoroughly combined. Sprinkle mixture evenly over the fruit.
In a medium bowl, whisk the flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut the butter into flour mixture until it resembles small pea-sized pieces. Whisk the extracts and egg together. With a fork, gently toss the beaten egg and extracts into the flour mixture until moist and the dough starts to hold together. Continue to gently blend your with fingertips until combined.
Be careful not to overwork the dough. Sprinkle the crumble mixture evenly over the fruit filling. Sprinkle topping with sugar.
Bake until topping is golden brown and filling is cooked through and bubbly, about 50 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.
Serve with scoop of vanilla ice cream and/or fresh whipped cream.
I love blueberry muffins! I would even go as far as to say they are my favorite. When you make that crumble to put on the top…mmmm!! When they’re baking in the oven, the smell is going to be ridiculously amazing!! With your senses being tormented, you can’t wait for them to come out of the oven.
I’m not anti butter by any means, in fact, I am very much pro butter, but I like to eat my muffins plain.
When they come out of the oven, and they’re sitting all pretty on the cooling rack, I’ll wait until one is just cool enough to eat. I’ll have my cup of coffee in hand all ready to go! Breaking it open to see all those beautiful blueberries….Oh My Goodness!!!
You have got to make these! I promise you will not be disappointed!!
So go on, use up those blueberries that are hanging out in your “fruit and veggie” drawer! Let’s face it, it’s September and we all want to get started with baking everything “cinnamon and spice”!!
Crumb topping ingredients:
1 cup all purpose flour (120 grams)
1/3 cup brown sugar (70 grams)
2 tablespoons granulated sugar (25 grams)
1 teaspoon baking powder
1/8 teaspoon salt
6 Tablespoons butter melted (85 grams)
Combine flour, sugars, baking powder and salt in small bowl. Stir in the melted butter then work the mixture with your fingers until it resembles pea sized clumps. Put aside
2 cups all purpose flour (240 grams)
½ cup brown sugar (107 grams)
½ cup granulated sugar (100 grams)
2 teaspoons baking powder
½ teaspoon salt
1 cup canola oil (237 ml)
1 tablespoon lemon juice
Zest of one lemon
¾ cup milk (177 ml)
½ tablespoon vanilla bean paste
1 ½ cups fresh or frozen blueberries (255 grams)
In a medium bowl whisk together the flour, sugars, baking powder, and salt. With a stand or hand held mixer, blend the oil, lemon zest, lemon juice, milk, eggs and vanilla bean paste until just combined. Fold the flour mixture into the wet ingredients (do not overmix!). Stir the blueberries into the mixture. Be gentle as to not break them.
Scoop the mix into prepared baking tins and bake at 375 degrees for 25-30 minutes. Cool on racks and enjoy! Muffins can be frozen or kept in an airtight container.