Zucchini Muffins With Cinnamon Crunch Topping Recipe (2024)

Dear Momthefoodie - Just divide the ingredient amounts by 2, and there you have it: 6 muffins!

We're in the same boat. Here's what I do:1) Grated apple + dash of fruit juice or water to get desired consistency-or-2) Buy snack cups of applesauce. Then you have several individually packaged 4oz portions to keep on hand for baking (and you avoid an open, partially-used jar of applesauce sitting in the fridge til it grows mold!).

Dear Muffin Makers. It's time to publish ingredient amounts for half a dozen muffins as well as the whole twelve as a standard policy. From Nordic Ware to Grant Achatz - sell a 6-up tin. Classic is fine, but toaster ovens are the real deal for breakfast @ ChEz Miller (my house) and most home kitchens.

So, I made this recipe exactly as written, except, I inadvertently forgot to put the milk in the recipe and did not realize until I had already filled the muffin tins. Went ahead and baked them as instructed, and they turned out fantastic. I will probably "inadvertently" forget the milk the next time, too!

-or-3) Buy a whole jar of applesauce, use what you need, then freeze remainder in portions to suit future baking recipes (thaw to room temperature before using).

Half recipe makes 12 medium sized muffins. Make whole amount of topping. 1 tablespoon cinnamon is a bit too much. Bake a bit longer than expected. At 25 min, muffins tested clean but were a little squashy in the middle

I substituted pumpkin purée for the applesauce and they were delicious!

Took about 40 minutes to bake through - no doming. They are dense and very tasty. No apple sauce so I shredded an apple and cooked it down a little. Rung the zucchini out really well in a kitchen towel yet the batter still seemed very wet after 26 min so kept on cooking. Only used 80gm sugar and about a Tbsp of honey in the apple mix when I cooked it. Perfectly sweet. Skipped the butter/sugar topping and sprinkled with raw pumpkin seeds. A muffin I don't feel bad about eating for breakfast.

To answer another reader’s question, I skipped the honey entirely and the muffins were still sweet enough for my taste.

Because I live at 7000', I have to reduce the sugar in all baked goods (it's an evaporation / structure thing). I have never encountered a recipe that didn't benefit from a 1/3 reduction in added sugar.

Not only was this recipe labor intensive, but the muffins were like wet dough inside after 26 min‼️I followed the recipe exactly, but substituted the applesauce, because I didn't have any, for a half cup of grated apple.Never again.

Rave. Rave. Rave. Amazing flavor. Complex and deeply satisfying. Cored and zapped an apple to use as apple sauce.

Crumble/topping needs to be doubled

This was a huge hit with my kids (and me). I’ve made it twice, once with the streusel, once without, and one of the batches I mixed in chocolate chips to half the batch (delicious but unnecessary). All versions were excellent. Only reason for me to skip the streusel topping is that it tends to make the muffins a bit soggy by day two. I also like to freeze muffins for kids to take in lunches and the streusel makes it messy.

Very dissappointed with these thick and bland muffins. Cut sugar in half and milk too and still needed 35 mn to cook through. This is VERY unusual for me having happily used NYT recipes for many years here in France.???

Could I just do 2 cups of all purpose flour rather than buying the whole wheat? Not sure if it would make a difference.

I made these and thought they were great, with a few edits. I strained the zucchini several times and cut the milk and melted butter in half since others said these were too wet and sticky. I also cut the sugar down a lot, I cut the granulated sugar by two thirds and the honey in half. They were plenty sweet and texture was great.

These turned out way to sweet for my taste and were very wet in the middle even after they were well browned on the outside. If I were to make these again (which I probably won't), I'd get rid of all the added sugar and just use honey for the sweetener. Probably reduce the amount of milk too, for a drier consistency.

if you’re worried about mushy muffins, a potato ricer will humanely squeeze out all moisture from the zucchini.

This is one of my favorite muffin recipes!I make it gluten-free by substituting Bob’s Red Mill 1 to 1 flour for all the flour and substituting 1/2 cup Turbinado sugar for the sugar. Then I heat the honey slightly before adding to make it mix in better. I leave the topping off completely. This makes a really wonderful breakfast muffin.

These are delish. No applesauce so subbed my homemade raspberry yogurt. I’ll def make again!

Weird texture.

These were delicious! I made two alterations: I substituted brown sugar for honey (less than the called for honey) and added chopped pecans to the cinnamon-sugar mixture on top of the muffins. Will make again!

These didn’t work at all for me. They were dense soggy hockey pucks.

Followed the recipe as written except I didn’t grate the zucchini - I just threw the chunks of zucchini in my vitamix blender with all the wet ingredients. I added a couple of tablespoons of ground flax seeds to absorb excess moisture. I also stirred in some frozen blueberries in the end. Recipe turned out perfect! Oh yes, and I added less sugar as others had mentioned and these were sweet enough

I halved all ingredients and they came out with 6 perfect muffins! I gave my zucchini an extra squeeze before adding since others said theirs was too wet