I had been itching to try this recipe from Taste of Home for awhile and finally bought a medium-large sized zucchini to give this recipe a whirl. TOH's recipe had a caramel frosting to top these. I substituted a sugary crumb topping instead. Next time I will skip the topping all together, they seriously don't need it, but the crunch from the sugar is kind of fun if you like that sort of thing. I scaled down the recipe to make 12 muffins.
These were really yummy and I loved the cinnamon and ground cloves mixed with the green flecks of zucchini in the muffins. One zucchini is enough to make a dozen muffins and one Chocolate Zucchini Bread that I will share in a couple days.
Zucchini Muffins
recipe adapted by Stella B's Kitchen from Taste of Home
printer friendly version
2 eggs
3/4 cup sugar
1/4 cup cooking oil
1/4 cup orange juice
1/2 tsp vanilla
1 1/4 cup flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/4 tsp ground cloves
3/4 cup shredded zucchini
For the crumb topping:
1/2 cup sugar
1/4 cup flour
1/4 cup cold butter
1/2 tsp cinnamon
Combine all dry ingredients and whisk until combined. Beat eggs with orange juice, vanilla and oil. Combine wet and dry ingredients. Mix well. Stir in zucchini.
Divide into 12 lined or greased muffin cups. For the topping, cut butter into dry ingredients and top muffin batter. Bake at 350 degrees for 20-24 minutes, or until a toothpick inserted comes out clean.
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pretty pretty pictures! and I like how big they are...i'm learning!
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These look yummy I like the addition of orange juice. I'm all for a crunchy sugar topping.
ReplyDeleteI'll make these as soon as a neighbor gives me some zucchini!
Stella B--Gosh, everything you have posted lately looks so delicious. I used to grow a huge garden and would spend the summer canning everything I could think of. (I know, I just ended my sentence with a preposition. It simply sounded so formal to write "...would spend the summer canning everything of which I could think.) Anyway, one summer my garden went so crazy that I literally used every canning jar in my house. I had a total of about 500 quarts of tomatoes, pickles, beans, peaches, pears, applesauce and some other stuff; plus pint jars of bread and butter pickles, all types of jams and jellies, chile sauce, pickle relish, salsa, and heaven only knows what else. What a happy summer! Every time I come to your blog I find posts that remind me of when I still had kids at home. I always come away from here feeling happy knowing that there are still moms out there in the world to whom family and hearth and home are still important. For a while canning and baking were becoming a dieing art. I'm so glad that women like you are keeping them alive.
ReplyDeleteHi Terri!! Thanks for the nice comment, I owe my love for cooking to my childhood inspirations, Mom and Grandma Stella:) ...500 quarts, WOW! Amazing how canning can become a bit addicting. My new shoe box garden dreams of producing like that one day. I finished some strawberry and blueberry jam and will do some applesauce next week, I'm so excited! It's always fun to have you stop by!!
DeleteHello!
ReplyDeleteI have just come over from Brattlebridge Farm. I will be making these muffins tomorrow! I have a zuchini ready and waiting.
Will let you know how they turn out. Now I am off to explore your blog! Have a great night, Elizabeth
Oh wow! These muffins look fantastic!! I love zucchini and how moist it makes baked goods, yummm!! I'm following back and I'm positive I'm going to be glad I did - your recipes on here look amazing!! I hope you have a wonderful weekend!
ReplyDelete~Jen @ YummyHealthyEasy.blogspot.com
Thanks so much for linking up with Zillions of Zucchini! :)
ReplyDeleteOh my gosh, that topping! To. Die. For. :)
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