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Zucchini Pineapple Crumble Top Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Servings 36 muffins

Ingredients

Muffins

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 1 cup crushed pineapple drained
  • 2 cups zucchini purée
  • 3 eggs large
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour

Crumble Top

  • 1/2 cup brown sugar
  • 8 tablespoons butter melted (1 stick)
  • 1 cup all-purpose flour
  • 2/3 cup old-fashioned oats

Instructions

For The Muffins

  • Pre-heat oven to 350 degrees. Line muffin pan with cupcake wrappers or grease well.
  • In a large mixing bowl, stir together brown sugar, granulated sugar and vegetable oil.
  • Stir in pineapple and eggs. Add in zucchini.
  • Stir in cinnamon, baking soda, baking powder, and vanilla extract.
  • Fold in flour.
  • Fill lined muffin pan cups 2/3 of the way full with muffin batter.

For The Crumble Top

  • Melt butter (I like to do this in the microwave).
  • Stir in brown sugar and all-purpose flour. The mixture will be sort of batter-like at this point.
  • Stir in rolled oats.
  • Take your hands and really mix in the oats and "crumble" the batter with your hands.
  • Sprinkle crumble top on muffin batter
  • Bake muffins at 350 degrees for 25-30 minutes or until a toothpick comes out clean.