Every once in a while we’ll crave muffins so much that we’ll make a big batch, some for immediate consumption and freeze some for future breakfasts. Unless it’s for team breakfasts at the studio, it’s next to impossible for just two of us to finish a batch ourselves. Freezing definitely has been the go-to method for the both of us to finish even a loaf of bread. That’s why we’re always inviting friends over to help us eat!
These are the muffins that we developed a few years back for our “never published” zucchini magazine. It definitely been one of our favorite recipes but we’ve been hoarding it in our archives for so long. Summer is still vibrant and productive here in Southern California so having another zucchini recipe is never overload. In fact, the more zucchini recipes the better because it’s a blast to be able to explore all the different and delicious possibilities with this amazing vegetable.
We took the classic zucchini bread concept and made muffins out of it because it’s more fun and visually pretty to serve at gatherings and brunches. The zucchini gives such a wonderful, moist texture to the muffins. It’s the perfect individual serving, rather than the traditional slice of zucchini bread.
Watch the video making the Zucchini Muffins with the Pecan Crumb Topping:
Add what ever frosting or icing you want. The possibilities really are endless and if you’re not a fan of extra sugar on-top of your muffins, these are definitely scrumptious when eaten naked. But we wanted to go over-the-top and add this special pecan crumble topping for extra flavor and texture. These muffins are so amazing, they’re perfect for breakfast, brunch AND dessert.
Hope you all are having a wonderful Summer and we’re looking to spending the holidays in the kitchen soon. Can’t believe how fast time flies and that pumpkin recipes are right around the corner!
diane and todd
Whole Wheat Zucchini Muffins with Pecan Crumble Topping
Yield: 12 Muffins
Total Time: 45 minutes
These whole wheat zucchini muffins are super delicious. If you don't have any whole wheat flour on hand, you can always use just 1.5 cups of all-purpose flour instead of the two different flours.
Feel free to use whatever spices you prefer. We loved it with this combination but will vary the spices to suit the day's whim.
- 3/4 cup (90g) whole wheat flour
- 3/4 cup (95g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground clove
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup (110g) packed brown sugar
- 1/2 cup (100g) sugar
- 1/2 cup (120ml) vegetable oil
- finely grated zest from 1 medium lemon
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons vanilla extract
- 1/2 pound (225g) zucchini, grated
- 1/2 cup (110g) dried apricots, cut into ½-inch pieces
Crumb Topping Ingredients
- 1/2 cup (63g) all-purpose flour
- 1/4 cup (55g) brown sugar
- 1/4 teaspoon ground cinnamon
- pinch of kosher or sea salt
- 1/4 cup (30g) chopped pecan pieces
- 1/4 cup (1/2 stick or 60g) cold, unsalted butter
- Preheat oven to 350° F. Line with baking cups or grease and flour muffin tray. Set aside.
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, clove, and salt. Set aside.
- Beat together the eggs, brown sugar, sugar, oil, lemon zest, lemon juice, and vanilla extract. Fold in the flour mixture until just combined. Gently stir in the grated zucchini and dried apricots, make sure not to overmix the batter.
- Make the crumb topping: Mix together the flour, brown sugar, cinnamon, and salt. Stir in the pecan pieces. Pinch in the butter until all discernable butter chunks are broken up and it resembles coarse crumbs.
- Divide the batter between the muffin molds, filling nearly to the top. Sprinkle a couple tablespoons of crumb topping over each muffin. Bake for 22-28 minutes, or until a toothpick comes out clean when inserted in the center. Allow to fully cool to room temperature.