Zucchini Carrot Muffins with Streusel Topping
Equipment
- Paper liners (optional)
Ingredients
- 1 ½ cups unbleached all-purpose flour, spooned and leveled 190g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg, optional (for fall flavors)
- ½ cup granulated sugar 100g
- 1 large egg, room temperature
- ⅓ cup avocado oil 80g
- ¼ cup unsweetened applesauce 63g
- ¼ cup milk 60g
- 1 tsp vanilla extract
- 1 cup grated zucchini 120g
- ¾ cup grated carrot 90g
Streusel Topping
- ¼ cup unbleached all-purpose flour, spooned and leveled 30g
- ¼ cup brown sugar, packed 50g
- 2 tbsp rolled oats
- ½ tsp ground cinnamon
- 3 tbsp salted butter, melted 42g
- ¼ cup chopped nuts (e.g., pecans or walnuts, optional) 30g
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with avocado oil.
- Prep the Veggies: Grate the zucchini and carrot using a box grater or food processor. For zucchini, squeezing out excess liquid is optional for a moister muffin, but recommended if you’re swapping in wetter summer squash to avoid soggy results. Pat carrots dry if they’re very wet.
- Make the Streusel: In a small bowl, combine flour, brown sugar, rolled oats, and cinnamon. Stir in melted butter until the mixture forms coarse crumbs. Add chopped nuts if you’d like extra crunch. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg (if using), and granulated sugar.
- Mix Wet Ingredients: In a medium bowl, whisk the egg, avocado oil, applesauce, milk, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few lumps are fine—overmixing makes tough muffins!
- Fold in Veggies: Gently fold in the grated zucchini and carrots until evenly distributed.
- Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle 1-2 tsp of streusel topping over each muffin, pressing lightly to help it stick.
- Bake: Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean and the streusel is golden brown.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Flavor Development: Muffins taste great fresh but develop deeper flavors by the next day, making them perfect for make-ahead breakfasts or snacks.
- Nutmeg: Include ¼ tsp nutmeg for a warm, fall-inspired flavor (great for September baking). Omit for a lighter, summer-friendly taste.
- Zucchini vs. Summer Squash: No need to squeeze zucchini for this recipe. If substituting summer squash (which is wetter), squeeze it in a kitchen towel to prevent soggy muffins.
- Streusel Tip: For a chunkier streusel, use cold butter and cut it into the dry ingredients with a fork or pastry cutter instead of melting.
- Storage: Store at room temperature in an airtight container for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.
Nutrition
Serving: 1muffin
