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Crumb Topped Caramel Zucchini Muffins

Cook Time40 minutes
Total Time40 minutes
Course: Breakfast
Keyword: baking, Breakfast
Author: Barbara Schieving


  • cup granulated sugar
  • cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter melted
  • 1 ½ cups all-purpose flour
  • 3 large eggs
  • 1 ¼ cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons caramel extract
  • 2 cups unpeeled shredded zucchini
  • 3 cups all-purpose flour
  • 1 4 serving size package instant vanilla pudding mix
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 14 ounce can Dulce de Leche


  • For the crumb topping, stir together the granulated sugar, brown sugar, cinnamon and salt until well combined. Whisk in the melted butter. Using a wooden spoon or rubber spatula, stir in the flour just until everything is combined. Spread the mixture on a rimmed baking sheet lined with parchment paper. As the mixture dries, crumble it into coarse crumbs with your fingers. Set it aside while making the muffin batter.
  • Preheat the oven to 350 degrees. 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 together the eggs, sugar, oil and vanilla, and caramel extract until well blended.
  • Gently squeeze any excess moisture out of the shredded zucchini, then stir it into the egg mixture.
  • In a medium bowl. whisk together the flour, vanilla pudding mix, baking soda, baking powder and salt. Add the 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 the caramel warms a little-that will thin it slightly and make it easier to drop off a spoon. Give it 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 @ 350 degrees 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 them from the pans to a wire rack to cool completely.


CRUMB TOPPING: Source: slightly adapted from Damn Delicious