A healthy zucchini muffin with a twist. The streusel topping adds a nice bit of crunch to the moist muffin.
This is my second time making these muffins. They got rave reviews from my kids the first time I made them, which was awhile ago. I had a pretty big zucchini in the fridge so I decided to make them again since they were such a hit. So while the kids where at school today, my youngest and I whipped these up for an after school snack. When the others got home, my oldest saw them in the kitchen and said “I love these muffins!!” That brought the other two running into the kitchen to exclaim “me too!!” Music to any moms ears. Needless to say, I’m glad that I doubled the recipe 😉
So on to the muffins. I love these as they are a healthy muffin with a bit of an extra special touch on top. They come together so easy and bake up nice and big. Make sure to really push in the strudel topping into the batter as it tends to crumble off if you don’t.
First, in a large bowl mix together all the dry ingredients.
Then in another bowl mix all the wet ingredients. I always include the shredded zucchini with the wet ingredients.
Sorry I didn’t take pictures of these two steps as my little “helper” was busy trying to add his own ingredients to the mix.
This is what it looks like just before the wet and dry are stirred together.
Next spoon the batter into greased muffing cups. Fill about 3/4 full.
To make the strudel topping, add all the dry ingredients into a bowl and mix well. Cut in the margarine. The mixture should become a crumble.
Next take about a tablespoon (or a bit less) of the strudel topping and sprinkle it over the batter for each muffin. Press the topping into the batter. You want to make sure it kinda gets stuck to the batter so later it won’t come off the top of the muffin.
Bake at 400F for 5 minutes and then lower the temperature to 325F for 20 minutes. Remove and let cool in pan for 5 minutes before you remove the muffins to cool completely on a wide rack. Store in a air tight container in the refrigerator.
- 2/3 cup oats, quick cooking
- 1/2 cup brown sugar, lightly packed
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter
- 1 tablespoon chocolate chips
- 1 1/2 cup flour
- 1/2 c brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup chocolate chips
- 1/2 cup apple sauce/oil
- 1 cup zucchini, shredded
- 2 teaspoons vanilla
- 1 egg
- Preheat oven to 425F.
- In a large bowl mix together the dry ingredients; oats, sugar, flour, baking soda, baking powder, cinnamon, and chocolate chips.
- In another bowl mix the wet ingredients; shredded zucchini, apple sauce, vanilla, and egg.
- Combine the wet ingredients with the dry. Mix until just incorporated. Try not to over stir.
- Next spoon the batter into greased muffing tins. Fill about 3/4 full.
- To make the strudel topping, add all the dry ingredients into a bowl and mix well. Cut in the margarine to form a crumble.
- Spoon a tablespoon (or a bit less) of the streusel topping over the batter for each muffin. Press the topping into the batter.
- Bake at 400F for 5 minutes and then lower the temperature to 325F for 20 minutes. Remove and let cool in pan for 5 minutes before you remove the muffins to cool completely on a wide rack. Store in a air tight container in the refrigerator.