Just like clockwork, every single August, you all ask me the same question: What do I do with all this zucchini I have? The typical recipes are just that—typical. There are a lot of grilled zucchini, zucchini salads, and zucchini bread. I have countless recipes I could share. But instead, I created something a little more exciting with a special yummy layer of flavor. A sweet (but, not too sweet) caramel brulée zucchini muffin! What’s a caramel brûlée zucchini muffin? Well, some of you may remember my Chai Latte Cupcakes with Caramel Brulée Frosting. I took that crunchy brûlée topping and swirled the shards of crunchy caramel into the muffin batter. The end result is a perfectly sweet, tender zucchini muffin that’s a bit more special (and delicious)! I’ll be making these through September, they are so good!
Details For You
Step 1: make the caramel brulée This is so fun! And it’s easier than you think—it’s that extra special touch the muffin needs. Melt granulated sugar on the stove until it turns deep caramel in color. Mix in butter and spread the caramel out over a piece of parchment paper. Sprinkle with lemon zest, cinnamon, and sea salt. The caramel hardens in just minutes and can then easily be smashed into small shards for swirling into the muffin batter. Be sure you’re being careful when handling this; it gets very hot.
Step 2: prep the zucchini You can use zucchini or yellow summer squash. Both work great, I actually like summer squash a little more! The key to baking with zucchini is to squeeze out the extra moisture. Lay the shredded zucchini on a kitchen towel and ring it out as best you can.
Step 3: make the batter This is pretty standard. First, mix together the wet ingredients: melted coconut oil, honey, eggs, yogurt, apple butter, and vanilla. Then, mix in the shredded zucchini. I love using apple butter to add a sweet, warm flavor. It’s delicious, and these will be even more popular when September rolls around. Now, add the dry ingredients. I love to use whole wheat pastry flour. Then, add the baking powder and salt. Mix, mix, mix!
Step 4: scoop and bake Once the batter is ready to go, scoop it into a muffin pan. If desired, you can sprinkle the tops of the muffins with organic brown sugar or coarse sugar. This is totally optional but does give the muffins a sparkle! You should bake these for around 25 minutes until the tray of muffins is just setting up on top. They’ll smell wonderful, like sweet brown sugar muffins! As the muffins bake, the topping begins to caramelize, becoming just the slightest bit crunchy too. When the muffins come out of the oven, enjoy at least one while they’re still warm. This is when they are most delicious! The caramel mixed into the muffins really makes them special, and with a little salted butter, they are even yummier!
Looking for other homemade recipes? Here are a few ideas: Homemade Strawberry Shortcake Ice Cream Bars Vegan Peanut Butter Twix Bars Monster Crunchies Goldfish Healthier Homemade Nutter Butter Cookies Mini Blueberry Muffins Frosted Brown Sugar Cinnamon Pop Tarts Chocolate Fudge Pop Tarts Lastly, if you make these Swirled Caramel Brulée Zucchini Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
