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Walnut Zucchini Muffins With Crumbly Streusel Topping

These tempting zucchini muffins are the perfect way to use the extra zucchini from your garden this summer. Be sure to make extra to keep in the freezer for the winter months.

Course Breakfast
Cuisine American
Keyword Zucchini Muffins

Ingredients

  • 2 cups Shredded Zucchini
  • 1 cup Chopped walnut pieces
  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/2 cup Melted butter or plant-based substitute
  • 1/2 cup Granulated white sugar
  • 1/2 cup Brown sugar
  • 2 Eggs or prepared plant-based substitute
  • 1 tsp Vanilla
  • 2 tbsp Milk or dairy-free milk such as almond or oat
  • 1 batch Prepared streusel topping use my 4-ingredient streusel topping or your favorite

Instructions

  1. Mix together the dry ingredients in a medium-sized bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter and both sugars. Cream them together until they're evenly combined into a smooth mixture.

  2. Add the milk, eggs, vanilla, and shredded zucchini and continue mixing until everything is combined.

  3. With the mixer running on low speed, slowly add the dry ingredients, a little at a time, and mix until everything just comes together into a batter. Fold in the walnuts and mix until they're evenly distributed.

  4. Spoon the batter into a muffin tin lined with muffin papers. Fill each muffin cup about 3/4 full. Top each cup of batter with a couple of teaspoons of streusel topping.

  5. Bake at 350° for about 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for a few minutes on a wire rack before serving.