Zucchini Muffins With Cinnamon Crunch Topping Recipes

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ZUCCHINI MUFFINS WITH CINNAMON CRUNCH TOPPING



Zucchini Muffins With Cinnamon Crunch Topping image

A touch of honey complements the nutty flavor of the whole-wheat flour in these muffins. The zucchini and applesauce provide moisture and flavor, and the crunchy cinnamon topping makes for the perfect textural contrast against the soft cake. These muffins are a great addition to your morning cup of coffee. Store them on the counter, uncovered, to help preserve their crunchy coating. They also freeze well and can be reheated in a low-temperature oven or thawed at room temperature.

Provided by Jerrelle Guy

Categories     breakfast, snack, finger foods, pastries

Time 45m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons/30 grams unsalted butter, softened, plus 1/2 cup/115 grams unsalted butter, melted
2 medium zucchini (about 1 pound)
1 cup/120 grams plus 1 tablespoon whole-wheat flour
1 1/4 cups/160 grams all-purpose flour
3/4 cup/150 grams granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
2/3 cup/160 milliliters whole milk, at room temperature
1/2 cup/120 milliliters unsweetened applesauce
1/4 cup/60 milliliters honey
2 eggs, beaten, at room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/3 cup/65 grams turbinado sugar
1 tablespoon ground cinnamon

Steps:

  • Heat the oven to 400 degrees. Using 1 tablespoon softened butter, generously butter the cups and the top of a standard 12-cup muffin tin. Set aside.
  • Cut the tips off the zucchini and grate the zucchini into shreds on a box grater. Pile the zucchini onto a clean dish towel and squeeze tightly over the sink to remove any excess water. Set aside.
  • In a large mixing bowl, sift 1 cup whole-wheat flour with the all-purpose flour, granulated sugar, baking powder and salt, then whisk to combine. Set aside.
  • To a medium bowl, add the melted butter, milk, applesauce, honey, eggs, lemon juice and vanilla, and whisk to combine. Make a well in the center of the dry ingredients and pour the liquid inside. Using a rubber spatula, gently fold everything together, being careful not to overmix. Just before completely combined, sprinkle the zucchini over the top, breaking up any clumps with your hands, and finish folding the batter until combined. Using a spoon or scoop, divide the batter evenly among the muffin cups. (It should come to the top of each cup).
  • In a small bowl, combine the remaining 1 tablespoon whole-wheat flour with the turbinado sugar and cinnamon. Using your fingers, work in the remaining 1 tablespoon softened butter until everything is evenly moist. Sprinkle the mixture over the tops of the muffins, then carefully brush away any crumbs that spill onto the top of the muffin tin. Bake the muffins, rotating halfway through, until the tops form firm domes, the sugar topping caramelizes and the muffins are cooked through, 24 to 26 minutes. (The tops should spring back when lightly pressed.) Remove from the oven and allow to cool in the tin for 15 minutes before using a small offset spatula to transfer them to a wire rack to cool for at least another 10 minutes. Serve warm or at room temperature.

MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS



Marshall Field's Cinnamon Crunch Muffins image

Make and share this Marshall Field's Cinnamon Crunch Muffins recipe from Food.com.

Provided by Nancy Sneed

Categories     Quick Breads

Time 35m

Yield 36 muffins

Number Of Ingredients 14

7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups sugar
3 eggs
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
13 tablespoons butter, softened
2 cups brown sugar
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter and margarine.
  • Add the sugar and cream until fluffy; blend in the eggs.
  • In a bowl combine the sour cream and baking soda; set aside.
  • Sift the flour, salt, baking powder, and nutmeg together.
  • Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
  • Do not overmix.
  • Fold in 2 3/4 cups of the Cinnamon Crunch.
  • Spoon the batter into paper-lined muffin tins, filling the a little over half full.
  • Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
  • Bake for 25 minutes or until the muffins are golden brown.
  • Cinnamon Crunch-----------------.
  • Preheat your oven to 350 degrees.
  • In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
  • Spread it on a cookie sheet.
  • Bake for 5 to 8 minutes or until golden brown.
  • Let stand for several hours or overnight to dry.
  • Break it into chunks and store in an airtight container.

Nutrition Facts : Calories 376.4, Fat 18.6, SaturatedFat 6.5, Cholesterol 38.8, Sodium 137.8, Carbohydrate 50.3, Fiber 1.8, Sugar 27.1, Protein 4.2

ZUCCHINI-CHOCOLATE CHIP MUFFINS



Zucchini-Chocolate Chip Muffins image

Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
1/2 cup canola oil
1/4 cup 2% milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

Steps:

  • In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 234 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON CRUMB MUFFINS



Cinnamon Crumb Muffins image

When I was 13, these muffins won a blue ribbon at our state fair. The coffee really enhances the cinnamon flavor, making these tender treats quite delicious.

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 14

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg
1/3 cup milk
1/4 cup butter, melted
1-1/4 teaspoons instant espresso powder
CRUMB TOPPING:
4 teaspoons all-purpose flour
2 teaspoons sugar
Pinch ground cinnamon
2 teaspoons cold butter

Steps:

  • In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 245mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

ZUCCHINI-BLUEBERRY MUFFINS WITH CINNAMON TOAST CRUNCH® STREUSEL



Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel image

We added fresh zucchini to Betty Crocker Blueberry Muffin Mix and topped with crushed Cinnamon Toast Crunch cereal for tantalizing streusel-topped muffins that start the day off right.

Provided by Brooke Lark

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 7

1 box (18.25 oz) Betty Crocker™ wild blueberry muffin mix
1/2 cup milk
1/4 cup vegetable oil
2 eggs
2 small zucchini, shredded
1 teaspoon vanilla
1 1/2 cups Cinnamon Toast Crunch™ cereal, crushed

Steps:

  • Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
  • Drain can of blueberries (from muffin mix box); rinse and set aside. In large bowl, stir together muffin mix, milk, oil, eggs, zucchini and vanilla just until blended. Gently fold in blueberries. Divide batter evenly among muffin cups. Top with crushed cereal.
  • Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; remove from pan. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 17 g, TransFat 0 g

ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING



Zucchini Bread with Cinnamon Sugar Topping image

This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!

Provided by Beth Stauffer

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 18

Number Of Ingredients 13

3 beaten eggs
1 cup vegetable oil
2 cups white sugar
2 cups shredded zucchini
2 teaspoons vanilla extract
½ cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ cup brown sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
  • Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
  • Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 45.5 g, Cholesterol 31 mg, Fat 13.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 227.6 mg, Sugar 28.3 g

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