This post may contain affiliate links, please see our privacy policy for details.
Cute, sweet, and easy, these Swirled Caramel Brulée Zucchini Muffins are made from scratch with shredded zucchini, honey, vanilla, and lemon. Swirl in salted cinnamon caramel brulée to really make each muffin extra special. Serve these zucchini muffins warm with salted butter. There’s no need for anything extra here, they’re perfect just as is. And so much better than the bakery. You really can’t beat these cute zucchini muffins!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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
Healthier Homemade Nutter Butter Cookies
Frosted Brown Sugar Cinnamon 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!
Zucchini Caramel Muffins
Ingredients
- 1/4 cup granulated sugar
- 1 tablespoon salted butter
- 1-2 teaspoons lemon zest
- 1/2 teaspoon ground cinnamon
- flaky salt
- 2 medium zucchini, grated , (about 1 cup grated)
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup apple butter
- 2 teaspoons vanilla extract
- 2 cups whole wheat pastry flour , (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- coarse sugar, for topping , (optional)
Instructions
- 1. Line a baking sheet with parchment paper. 2. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 6 minutes. Mix in the butter. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with lemon zest, cinnamon, and flaky sea salt. Let sit for 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.3. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.4. Lay a clean towel on the counter. Spread the shredded zucchini out onto the center of the towel, then squeeze out any excess water. 5. In a bowl, stir together the coconut oil, honey, eggs, yogurt, apple butter, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking powder and salt. Mix until just combined. Stir in the caramel shreds.6. Divide the batter evenly among the molds, filling 2/3 of the way full. Sprinkle coarse sugar, if desired. Bake for 22-25 minutes until the tops are just set. Enjoy warm!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
These were not impressive to me. I was first attracted to the interesting combination of ingredients (caramel, lemon, yogurt, etc.) and a way to use zucchini that wasn’t bread. The honey flavor smelled so strongly in the dough that I didn’t add sparkling sugar because I was worried it would be too sweet. While it wasn’t too sweet, the flavor just isn’t impressive. It’s rather bland, they stuck to the muffin liners, and 1 cup of zucchini wasn’t enough. I don’t think I’d make these again.
Hi Elizabeth,
Thanks for trying these muffins and sharing your feedback, so sorry to hear they were not enjoyed. If there is anything specific that I can help with, please let me know! xT
Husband loved these. Packed for kids lunches too, glad to be using whole wheat pastry flour and some hidden vegetables.
Thanks so much, Ashley! So glad to hear these muffins were a hit! xx
Have you ever tried these in large muffin tins? Any suggestions on bake temp/time? 🙂
Hi Hannah,
So sorry, I have not, but I would do 350F for 30-35 minutes. Please let me know if you give this recipe a try, I hope you love it! xT
Just made these, delish! Can you give tips on best way to store?
Hey Michele,
Yay!! So glad to hear this recipe was a hit, thanks so much for making it! You can store in an airtight container at room temp. Have a great day! xT
These were delicious! I’ve never made carmel before, but it was actually quite easy. The flavors are great and most importantly, my husband loved them!
A great use for the over abundance of zucchini right now!!
Hey Kristen,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT