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Zucchini Muffins with Chocolate Streusel Topping

the urban baker: Zucchini Muffins with Chocolate Streusel Topping

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Wednesday, September 1, 2010

Zucchini Muffins with Chocolate Streusel Topping

As I have mentioned in previous posts, at the beginning of each month, the G's receive a box or two of my baked treats(see original post, here).  With another school auction this past spring, I was asked to donate yet another "sweet of the month" and me being who I am,  I couldn't say NO.  So now,  both the G's and the M's get something sweet, on their doorstep each month ( sometimes even twice a month).

I needed to use up, yet, more zucchini.  I have been making a lot of tarts and baked savory dishes and was ready for something sweet.  I found this recipe for a cake (here), but changed it up a bit.  Instead of the cake, I choose to make muffins.  I was able to pack up a half a dozen muffins for each the G's and the M's and they had a nice little treat for a weekday morning breakfast.

All three of my kids ate these without one mention that there was something "green" in their muffin. I made a few extra and froze them after they were baked.  With school looming right around the corner, these are going to be a feather in my cap on those oh so very rushed mornings.   These are a win, win sweet + savory treat!

Zucchini Muffins with Chocolate Streusel Topping
yield: 22 muffins

1/2 cup softened butter, organic
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/3 cup water
1/2 cup buttermilk
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups all- purpose flour
1 1/4 cup whole wheat organic flour
2 1/4 cups, peeled, grated zucchini

streusel topping
1/2 cup sucanat
1/2 tsp. cinnamon
1/2 cup chopped pecans, toasted
3/4 cup mini, bittersweet chocolate chips

• preheat oven to 350*.  Line 2 - 12 cup capacity muffin tins with paper liners.
for the cake:
• in the bowl of an electric mixer, cream butter and sugar together.  add the eggs, vanilla, water, and buttermilk, mix to combine.
• in another bowl, combine both flours, cinnamon, salt, baking powder, and baking soda.  whisk to combine.
• add flour mixture to the wet ingredients and combine.  fold in the zucchini.
• using a 1/4 cup ice cream scooper, scoop batter into prepared muffin cups.  fill them up about 3/4 of the way to the top.
for the streusel topping
• combine all ingredients in a bowl and mix thoroughly
• sprinkle mixture (about 1 tablespoon) over each muffin.
• bake in the middle of the oven for 30-35 minutes.

enjoy with a big glass of cold milk!

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Blogger ~Lisa~ said...

This sounds delicious. And how generous of you! Never tried pairing zucchini with chocolate. What a nice combo (=

September 1, 2010 at 7:36 AM  
Blogger Maria said...

I love that streusel topping!

September 1, 2010 at 7:42 AM  
Blogger Caroline B. said...

Hum! I like your muffins recipe. I don't have one like this. Sorry for my English. Bye! Caroline

September 1, 2010 at 7:50 AM  
Anonymous Kristen said...

What a delicious muffin and gorgeous picture! I wish I were a G or an M :)

September 1, 2010 at 2:18 PM  
Anonymous marla {family fresh cooking} said...

Of course your kids ate these, they sound amazing. The streusel topping makes them extra special.

September 1, 2010 at 3:00 PM  
Blogger Kim said...

Your muffin is si pretty! I like the way you match zucchinis and chocolate, it is a great combination that I once tried and liked!

September 1, 2010 at 4:49 PM  
Blogger Indie.Tea said...

O, that looks so delicious. The streusel is a really original touch.

September 1, 2010 at 10:52 PM  
Anonymous Heather @ Side of Sneakers said...

You had me at "struesel topping" :) They sound delicious!

September 2, 2010 at 8:47 AM  
Blogger Danelle said...

Yay! You made it healthier. Now I can eat more! :)

September 2, 2010 at 10:11 PM  

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