Nostalgic Delight: Mom’s Zucchini Bread Muffins with Streusel Crunch Topping
Food has an incredible way of connecting us to memories and emotions. For many of us, the aroma of a certain dish can instantly transport us back to cherished moments from our past. One such cherished recipe that holds a special place in my heart is my mom’s zucchini bread. Since she passed, I haven’t made it, but I decided to ingeniously transform it into muffins topped with a delectable streusel crunch. Join me on a journey down memory lane as we recreate this timeless treat into a fresh new look, but one that still brings back the warmth and comfort of my childhood.
The Aroma of Nostalgia: The first thing that hits you as you bake these zucchini bread muffins is the irresistible aroma that fills your kitchen. The scent of cinnamon and freshly grated zucchini wafting through the air is a direct ticket to those days when I eagerly gathered around the oven, counting down the minutes until the bread was ready to be devoured. You’ll do the same, as you watch the muffins rise and the streusel topping get crunchy on top. Tearing one apart and slathering with a large pat of butter, is absolutely the best way to enjoy one, but hey, you do you! However you enjoy them………….just dig in! I’m not going to judge.
As you savor these zucchini bread muffins with their irresistible streusel crunch topping, you’ll find yourself transported back to those simpler times when the kitchen was filled with laughter and the aroma of Mom’s baking. This recipe is not just a delightful treat for your taste buds but also a heartwarming reminder that some things, like cherished family recipes, although remade into something entirely new…….remain timeless and forever tied to the most precious memories of our lives.
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Zucchini Bread Muffins with Streusel Topping
Description
Sharing a nostalgic moment as I indulge in these zucchini bread muffins with a delightful streusel crunch topping. This recipe, passed down and revamped from my mom’s famous zucchini bread, fills the air with the same comforting aroma from my childhood days.
Ingredients
1 egg, beaten
¾ cup sugar
½ cup vegetable oil
2 teaspoons vanilla
1 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 ½ teaspoon cinnamon
½ lemon, juiced
¼ milk
1 cup zucchini, shredded
STREUSEL TOPPING
½ cup brown sugar, loosely packed
1 ½ teaspoons ground cinnamon
¼ cup flour
¼ teaspoon salt
3 tablespoons butter, softened
Instructions
Preheat oven to 350F and line cupcake tin with liners.
Whisk egg, sugar, oil, and vanilla together. In a separate bowl, sift together the flour, salt baking soda, and cinnamon. In a glass measuring container, add the lemon juice to the milk and let it sit for a few minutes.
Add ½ the dry ingredients into the oil/sugar mixture, then ½ the milk. Stir until combined. Add the rest of the dry ingredients and the rest of the milk and stir, just until combined. Fold in the zucchini and chocolate chips, if using.
Spoon batter into the prepared muffin cups, filling each 2/3 full. Top the batter with some of the streusel topping.
Bake in the preheated oven, about 20 to 25 minutes. Cool in pan briefly before transferring to a cooling rack to cool completely.
Devour!
