Tuesday, September 13, 2016

Harvest Muffins

These Harvest Muffins have just a hint of a garden harvest and a delicious flavor with a crumble top. It is a great muffin to serve for breakfast, with a morning coffee break, or afternoon tea. The other evening my husband had one with his ice cream, what a great muffin for anytime of the day. This will be a perfect muffin to serve as an after school snack with the hidden veggies, the kids will never know. A bonus for these muffins, they can be frozen for up to three months.

Harvest Muffins at Miz Helen's Country Cottage

A Great Way To Start The Day

Harvest Muffins at Miz Helen's Country Cottage

Garden Veggies Are The Star

Harvest Muffins at Miz Helen's Country Cottage

A Very Rich Batter

Harvest Muffins at Miz Helen's Country Cottage

Lets Get It In The Muffin Tins

Harvest Muffins at Miz Helen's Country Cottage

Top With A Great Crumble

Harvest Muffins at Miz Helen's Country Cottage

Baked and Cooling

Harvest Muffins at Miz Helen's Country Cottage

Harvest Muffins
Miz Helen's Kitchen
Ingredients For Harvest Muffins
1-1/2 cups carrot, grated
2 cups zuchinni, grated 
2 large eggs
1/4 cup milk
1/4 cup unslated butter, melted 
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 cups all purpose flour
1 cup dark brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon  all spice
1 teaspoon salt
For The Crumble
1/4 cups oatmeal
1/4 cup all purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter
Grate the zucchini and let it set in calander for about 30 minutes to allow some of the excess moisture to drip out.
Grate the carrot.
For The Crumble
In a mixing bowl combine, the oatmeal, flour, sugar, brown sugar, cinnamon and mix well. Add the butter in very small pieces then with a fork, blend until the crumble is mixed, then set aside.
Mix The Muffin Batter
In a large mixer bowl combine the zucchini, carrots, oil, butter, milk and vanilla, mix until blended. Add the eggs and blend well.
In a small bowl, mix together the flour, brown sugar, baking powder, cinnamon, all spice and salt.
Slowly add the flour mixture to the zucchini mixture and mix until well blended.
Fill the muffin tins 2/3 full, I use a large cookie scoop.
Sprinkle the crumble mix on top of  the muffins.
Bake at 375 degrees for 30 to 40 minutes until the center is done. You can check the center by inserting a toothpick in the center and if it comes out clean it is done.
Remove from oven and let cool on the rack.
Recipe Tip
Can be frozen for up to 3 months
Print Recipe

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Time To Serve

Harvest Muffins at Miz Helen's Country Cottage


Harvest Muffins at Miz Helen's Country Cottage

Thanks so much for stopping by today and spending time in the kitchen with us. The Harvest Muffin recipe is one that we really enjoy here at the cottage and hope you and your family will enjoy it.Hope you have a fantastic week and come back to see us real soon!
Peace and joy
Miz Helen

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  1. What a delicious way to eat your veggies!!

  2. Looks like a very rich and hearty muffin!

  3. I knew by the title that I would love these! Perfect for using up the bounty!

  4. I'm jealous again that you can just pick up the veggies from your garden and cook/bake.
    These are terrific muffins :)

  5. Wow!! These sound incredible!! Thanks for sharing it on the What's for Dinner link party!

  6. This sounds like a great hearty muffin! A must try for breakfast!

  7. Thanks for sharing your yummy recipe with us at the Merry Monday party. They look scrumptious.


Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen