Lemon Zucchini Muffins with Thyme and Brown Sugar Crumble are a refreshing take on classic muffins, bringing together the bright, tangy flavor of lemon zest with the earthy, aromatic notes of thyme. The addition of shredded zucchini adds a wonderful moistness, while the brown sugar crumble topping offers a sweet and crunchy contrast. These muffins are perfect for any time of day—whether you’re enjoying them as a breakfast treat, a mid-afternoon snack, or a delightful dessert. Simple to make and bursting with flavor, they are sure to become a favorite in your baking repertoire.
Ingredients:
- Granulated sugar
- Shredded zucchini
- Flour
- Baking powder
- Baking soda
- Eggs
- Light olive oil (or vegetable oil)
- Salt
- Vanilla extract
- Lemon zest
- Thyme
- Brown sugar
- Butter
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together the granulated sugar and eggs until the mixture is pale and thick.
- Add the lemon zest, vanilla extract, and oil to the egg mixture, and whisk until combined.
- Stir in the shredded zucchini and thyme.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- For the topping, mix brown sugar, flour, and butter until crumbly.
- Use an ice cream scoop to fill the muffin liners with the batter.
- Sprinkle the topping mixture over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Preparation Time:
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Serving Suggestions:
- Enjoy these muffins warm with a pat of butter.
- Serve with a cup of tea or coffee for a cozy afternoon treat.
- Pair with a side of fresh fruit for a balanced breakfast.
Cooking Tips:
- Ensure the shredded zucchini is well-drained to avoid excess moisture in the batter.
- For a more intense lemon flavor, add a teaspoon of lemon juice to the wet ingredients.
- Use fresh thyme for a more vibrant flavor, but dried thyme can be used in a pinch.
Nutritional Benefits:
- Vegetable Intake: Zucchini adds moisture and a dose of vitamins A and C.
- Healthy Fats: Light olive oil or vegetable oil provides healthy fats.
- Fiber: Whole wheat flour can be used to increase fiber content.
Dietary Information:
- Vegetarian: These muffins are suitable for a vegetarian diet.
- Nut-Free: The recipe is naturally nut-free, making it safe for those with nut allergies.
- Customizable: Substitute ingredients as needed to fit dietary preferences or restrictions.
Storage:
- Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep muffins in the refrigerator for up to a week.
- Freezer: Freeze muffins for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Why You’ll Love This Recipe:
- Moist and Flavorful: The combination of zucchini and lemon keeps these muffins moist and delicious.
- Unique Flavor: The addition of thyme adds a unique and sophisticated flavor.
- Easy to Make: Simple steps and common ingredients make these muffins a breeze to prepare.
Conclusion:
Lemon Zucchini Muffins with Thyme and Brown Sugar Crumble are a delicious and unique addition to your baking repertoire. Whether enjoyed as a morning treat or an afternoon snack, these muffins are sure to delight your taste buds with their moist texture and vibrant flavors. Bake a batch today and savor the delightful combination of lemon, thyme, and zucchini in every bite!