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Crumb Topped Caramel Zucchini Muffins

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Level: Easy

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Description

These muffins are like mini coffee cakes with swirls of caramel hidden inside.

Ingredients

  • FOR THE CRUMB TOPPING:
  • ⅓ cups Granulated Sugar
  • ⅓ cups Packed Dark Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Kosher Salt
  • ½ cups Unsalted Butter, melted
  • 1-½ cup All-purpose Flour
  • FOR THE MUFFINS:
  • 2 cups Unpeeled Shredded Zucchini
  • 3 whole Large Eggs
  • 1-¼ cup Granulated Sugar
  • 1 cup Vegetable Oil
  • 2 teaspoons Pure Vanilla Extract
  • 1-½ teaspoon Caramel Extract
  • 3 cups All-purpose Flour
  • 1 package (4-Serving Size) Vanilla Instant Pudding Mix
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 can (14 Oz. Size) Dulce De Leche

Preparation

For the crumb topping, stir granulated sugar, brown sugar, cinnamon and salt until well combined. Whisk in melted butter. Using a wooden spoon or rubber spatula, stir in flour just until everything is combined. Spread mixture on a rimmed baking sheet lined with parchment paper. As the mixture dries, crumble it into coarse crumbs with your fingers. Set topping aside while making the muffin batter.

Preheat oven to 350ºF. Grease and flour 12 jumbo muffin cups. Set the pans aside.

Shred the zucchini using the large whole side of a box grater. Place the shredded zucchini in a mesh strainer to drain while assembling the other ingredients.

For the muffin batter, in a large bowl, whisk eggs, sugar, oil, vanilla, and caramel extract until well blended.

Gently squeeze excess moisture (if any) out of the shredded zucchini, then stir it into the egg mixture.

In a medium bowl. whisk flour, vanilla pudding mix, baking soda, baking powder and salt. Add flour mixture to the egg/zucchini mixture and stir just until combined.

Divide half of the muffin batter between the prepared muffin cups. Spoon a generous half of the can of dulce de leche into a microwave-safe bowl and heat on high for a few seconds just until caramel warms a little—that will thin it slightly and make it easier to drop off a spoon. Give the dulce de leche a stir to make sure it’s warmed all the way through.

Place a generous teaspoonful of the caramel in the center of the batter in each muffin cup. Gently swirl the caramel into the batter. (A metal skewer used for trussing and tying a turkey or chicken to roast works great for this.)

Top with the remaining muffin batter. Spoon another teaspoonful of dulce de leche on the center of the batter and swirl.

Sprinkle the crumb topping over each muffin. Bake at 350ºF for 35–40 minutes or until a pick inserted in the center comes out clean.

Cool in the pan for 10 minutes. Run a knife around the edge of each muffin and gently remove from the pans to a wire rack to cool completely.

Makes 12 jumbo muffins.

Crumb topping recipe slightly adapted from Damn Delicious.

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