halfbakedharvest4.0
Zucchini Caramel Muffins
So much better than the bakery...you really can’t beat these cute, sweet, and easy zucchini muffins!
👥 16 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
- ●spatula
- ●oven
📝 Preparation Steps
1
1. Line a baking sheet with parchment paper. 2. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about ⏱️ 6 minutes. Mix in the butter. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with lemon zest, cinnamon, and flaky sea salt. Let sit for ⏱️ 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.3. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.4. Lay a clean towel on the counter. Spread the shredded zucchini out onto the center of the towel, then squeeze out any excess water. 5. In a bowl, stir together the coconut oil, honey, eggs, yogurt, apple butter, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking powder and salt. Mix until just combined. Stir in the caramel shreds.6. Divide the batter evenly among the molds, filling 2/3 of the way full. Sprinkle coarse sugar, if desired. Bake for ⏱️ 22-25 minutes until the tops are just set. Enjoy warm!
medium zucchini, grated (about 1 cup grated)2large eggs2baking powder2 teaspoonscoarse sugar, for topping ((optional) )
Nutrition Facts
calories
186 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...