I am still experimenting with zucchini muffin recipes, with all the zucchini from our garden. I had some Hershey’s cinnamon chips in the freezer but had never used them before. So I wanted to try and use them in a muffin recipe. So I created this one last week and it was a HUGE hit with my family. The crumble topping made them look kind of strange, but tasted amazing!
Recipe for Cooking ~ Apple Cinnamon Zucchini Muffins With Crumble Topping
Wet Ingredients
- 1/2 cup apple sauce
- 1/2 cup oil
- 1 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk
- 1 tablespoon lime juice (or lemon)
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon salt
- 2 cup finely grated Zucchini
- 1 cup Cinnamon chips
- 1/2 cup brown sugar
- 1/2 quick rolled oats
- 1 tablespoon all purpose flour
- 1 tablespoon melted butter
In a large mixing bowl, cream the wet ingredients with a mixer till smooth (1-2 minutes). Sift in dry ingredients, blend thoroughly. Then stir in zucchini and cinnamon chips by hand. Spoon batter into muffin tins (with liners) fill 2/3 of the way full. Sprinkle Crumble Topping on top of muffins. Makes 24 muffins. Bake at 350 for 20-24 minutes.