Spiced Zucchini Muffins with Crème Fraîche Glaze are a delicious way to use up any excess zucchini that you may have. They’re also a great way to sneak extra veggies into your children’s breakfasts or snacks!
If they plant them, most people find themselves overrun with zucchini at the end of the summer. Not us, though. Jay’s grown one, maybe two zucchini over the few years we’ve had our garden. Most of the time, the zucchini we come across is huge, and buried under everything else we grow. So if I get a craving for fried zucchini or zucchini bread or cake, I end up buying them, instead of going out back to pick them.
Which is what I did when I decided to make these Spiced Zucchini Muffins with Crème Fraîche Glaze. I bought two zucchini, but only used one for the muffins. I don’t know what I’m going to do with the other one yet, but perhaps fried zucchini is in my near future.
The bambino, surprisingly enough, proclaimed these the best muffins ever. I don’t know that I’d go that far, but I do like them. And what’s not to like? They’re tender, packed full of zucchini (though aside from the green specks here and there, you won’t notice it), and walnuts, there’s a brightness from the lemon zest, and an ever-so-slight tang from the crème fraîche.
They’re tasty enough that the bulk of them disappeared after I took my photos. I have enough left for one more breakfast, which is good. If the bambino likes them, I’ll happily keep making them!
And if you’ve got zucchini overtaking your garden, you can make them too!
For the Muffins:
- 1 1/2 C flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 C sugar
- 1 C finely shredded zucchini
- 1/4 C butter, melted and cooled slightly
- 1 large egg, lightly beaten
- 1/2 tsp. lemon zest
- 1/2 C chopped walnuts
For the Glaze:
- 1 C powdered sugar
- 2 Tbsp. heavy cream
- 2 Tbsp. crème fraîche
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
Shred the zucchini using the small holes on a box grater. Squeeze out the excess moisture through cheesecloth or several paper towels.
In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
In another medium mixing bowl, combine the zucchini, butter, egg, and lemon zest. Mix well, then add the dry ingredients. Stir just until combined, then fold in the walnuts.
Using a large (3-Tbsp.) scoop, place the batter in the prepared pan. Bake the muffins for 25-27 minutes, or until a tester inserted in the center comes out clean. Cool the muffins for 10 minutes in the pan, then remove to a wire rack.
To make the glaze, whisk together the powdered sugar, heavy cream, and crème fraîche until smooth. Either spread onto the muffins, or place in a small plastic ziploc bag, snipping a small corner off, and pipe the glaze on top.
Recipe Source: Better Homes and Gardens