Too much zucchini on your hands? Zucchini pineapple crumble top muffins are the perfect way to eat all that summer bounty.
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Zucchini is one of those garden plants that always seem like a good idea to plant until you’re harvesting 4-5 a day with no end in sight. I personally love pan frying my zukes with a little bit of onion and finishing it with a dusting of parm, but sometimes you just need something to satisfy your sweet tooth (and also to eat for breakfast…)
Zucchini-to shred or purée?
Most zucchini recipes I find call for shredded zucchini. And that is a perfectly fine way to make this recipe. It’s very easy, simply peel the zucchini and then shred it with a box grater or the shredding disk on your food processor.
I personally am super lazy so I just take my zucchini for a spin in the food processor. It makes the zucchini more of a purée, like applesauce. Which makes for a smoother batter and no bits of zucchini in the final baked muffin. This sometimes makes things a little easier when feeding them to small people who are skeptical of things like vegetables in their muffins.
When you have way too much zucchini…
Zucchini is one of those wonderful vegetables that can be frozen. I like to freeze my purée in 2 cup portions. I simply bag up 2 cups, remove the air, and freeze. Then when I NEED some zucchini pineapple muffins in the middle of winter, I can thaw a bag and whip up a batch.
A few notes on muffins:
Muffins come together quickly in one bowl using only a spoon or whisk to stir. You stir together the wet ingredients and then fold in the dry ingredients, leaving lumps in the batter (a batter that is too smooth will create a uniform crumb, more like a cake). *Sugar acts like a wet ingredient when making muffins or quick breads because it melts when it’s baked.
Muffins also typically rely on chemical leaveners to help achieve height. In this case we’re looking at both baking soda and baking powder.
Zucchini Pineapple Crumble Top 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.
Looking for more breakfast recipes? You might want to try these pecan pie mini muffins or maybe this whole wheat browned butter banana bread.
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Happy Baking!
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Happy Baking!
