Get ready to indulge in a delightful treat that will have your taste buds dancing with joy! These Caramel Brulee Zucchini Muffins are not just your average muffins; they’re a scrumptious blend of sweet caramel goodness and the subtle earthiness of zucchini, making them a perfect guilt-free snack or breakfast option. In just 35 minutes, you can whip up a batch of these fluffy, moist muffins that are sure to impress your family and friends. With a crispy caramelized top that adds a touch of elegance, these muffins are a must-try for anyone looking to elevate their baking game. Curious to learn how to make these delectable bites? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup caramel bits
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate the zucchini using a box grater, then place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent soggy muffins.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Gently fold in the squeezed zucchini and caramel bits, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle additional caramel bits on top of each muffin for extra caramel brulee flavor and visual appeal.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: For a brulee effect, sprinkle a thin layer of granulated sugar on top and use a kitchen torch to caramelize the sugar until golden brown.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Prep Your Zucchini: To ensure your muffins aren't soggy, be sure to squeeze out as much moisture as possible from the grated zucchini using a clean kitchen towel. This step is crucial for achieving that perfect muffin texture!
- Don’t Overmix: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so be gentle and fold in the ingredients carefully.
- Caramelize for Extra Flavor: For that signature brulee effect, sprinkle a thin layer of granulated sugar on top of the muffins before finishing them off with a kitchen torch. This will create a beautiful, crispy caramel crust that elevates your muffins to gourmet status.
- Customize Your Muffins: Feel free to add your favorite mix-ins, such as nuts, chocolate chips, or dried fruit, to make these muffins your own. The versatility of this recipe allows for endless variations!
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage—just reheat them in the oven for a warm treat anytime!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: g
Cholesterol: 35mg
