Zucchini Muffins with Streusel Topping

 

 Got Zucchini???? I do!

 

It's that time of year when zucchini plants are in full production force, and our plants are no exception! We've loved going out to the garden and each time it seems discovering more full sized zucchinis. And I have been busy trying out all kinds of different recipes to use them! 

I know a recipe must be good when I've made it twice, and both times the food gets gobbled up by the family.

 

One of those recipes has been one I found for some zucchini muffins. I love that these muffins include oats, and as a bonus they have a yummy streusel topping! The original recipe (here) uses some whole wheat flour too, which would make them healthier, but I opted to just use all white, since that is what I had on hand. 

They were easy to whip up, especially since one of my sons LOVES grating zucchini (good thing, because it's not my favorite past time!), and they tasted great! 

So, grab your zucchini (if you don't have any your neighbor probably does) and try these muffins yourself. I don't think you'll be disappointed! 

This recipe makes about 24 muffins...

What You'll Need: 

FOR THE MUFFINS:

• ⅓ cups Rolled Oats
• 2 cups Flour
• ½ cups Brown Sugar
• 2 teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ½ teaspoons Salt
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Nutmeg
• 2 cups Packed Grated Zucchini
• ⅔ cups Buttermilk
• 2 whole Eggs
• ½ cups Butter, Melted

FOR THE STREUSEL TOPPING:

• 2 Tablespoons Butter, Melted
• 4 Tablespoons Brown Sugar
• 4 Tablespoons Rolled Oats
• 2 Tablespoons Flour
• ½ teaspoons Ground Cinnamon

What You'll Do: 

• Preheat oven to 375 degrees.
• Spray muffin cups with nonstick cooking spray.
• Combine streusel ingredients in a small bowl and stir until well mixed. Set aside.
• For the muffins: Stir together all dry ingredients in a large mixing bowl. Fold in the grated zucchini and mix until it is well coated with the dry ingredients.
• In a small bowl whisk together the eggs, buttermilk and melted butter. Fold into dry ingredients stirring just until combined.
• Spoon batter into prepared muffin cups and top with struesel topping.
• Bake for 18-20 minutes.

Grab a cup of milk and enjoy eating your veggies!