Courgette Super Muffins

IMG_2426‘What makes a super muffin super?’ I hear you ask. Now there ain’t no cacao, maca or spirulina in these bad boys, but they are so named super muffins because they contain a vegetable that isn’t a carrot. The consequence of a recent bout of spiralising every vegetable in sight, was an overwhelming number of courgettes knocking about the fridge. The most logical way to tackle this lower shelf invasion was to bake them into something delicious that I can freeze for many snacks to come. You can find the original recipe that these are adapted from here. Now, put down that sodding spiraliser, and get grating.

Ingredients (makes 10 large muffins)

Streusel topping:

  • 30g oats
  • 50g dark brown sugar
  • 1 tbsp plain flour
  • 1/2 tsp cinnamon
  • 30g cold butter

Courgette muffins:

  • 1 egg
  • 100g dark brown sugar
  • 100g caster sugar
  • 120ml vegetable oil
  • 1 large courgette, grated
  • 2 tsp vanilla extract
  • 190g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 120g chopped walnutsIMG_2420


Preheat your oven to 200°C and line a muffin tray with large muffin cases. First, we make the streusel by mixing together the oats, brown sugar, cinnamon and flour in a medium bowl. Cube the cold butter into the mixture, and combine by using a cutting motion with a butter knife. IMG_2417Mix in this way until the streusel resembles coarse bread crumbs, and tastes like the best crumble topping ever.IMG_2419For the muffins, whisk together in a large bowl the egg, brown sugar, caster sugar, oil, courgette and vanilla until completely combined. Add in the flour, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice and walnuts, then gently fold using a wooden spoon to combine. If there are some rogue flour pockets left, that’s fine! With muffins, you definitely don’t want to overmix the batter.IMG_2421Dollop the mixture evenly between your prepared cases, filling them most of the way to the top.IMG_2422Sprinkle the streusel over the tops of each muffin, carefully pressing down to make sure it sticks.IMG_2423Bake in the very hot oven for 5 minutes, before turning the temperature down to 180°C for a further 12 minutes. This should hopefully make them rise up successfully, as a muffin should! When they’re ready, leave them to cool in the tray for a few minutes before removing to a wire rack to cool completely.IMG_2425My family have gone mad for the buttery oaty topping paired with the light, fluffy, brown sugar sponge. Never again will we have a bare-topped muffin in the house! Do give them a go and let me know how they turn out. What are your favourite ways to incorporate vegetables into baking? I once gave beetroot brownies a go, but they most certainly did not put a smile on anyone’s face and were never made again.


2 thoughts on “Courgette Super Muffins

    • rosebudbakes says:

      Hi Ivan,
      Thank you so much! These muffins are simply the best for using up too many courgettes, and you won’t get sick of roasting them or shoving them in a bolognese – it’s something a little bit different that tastes so so good. Do let me know how you like them if you try the recipe!
      All the best, Rosie xx

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