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Baking recipe · from the recipe book

Carrot Zucchini Raspberry Oat Crumble Muffins

Tender, moist muffins flecked with carrot and zucchini, studded with tart raspberries and crowned with a crunchy cinnamon oat crumble.

Carrot Zucchini Raspberry Oat Crumble Muffins

Ingredients

  • 2 cups240 gAll-purpose flourdivided: 210 g for batter, 30 g for crumble
  • ¾ cup70 gOld-fashioned rolled oatsdivided: 40 g for batter, 30 g for crumble
  • ⅔ cup packed150 gBrown sugardivided: 120 g for batter, 30 g for crumble
  • ⅓ cup70 gUnsalted butterdivided: 45 g melted for batter, 25 g cold and cubed for crumble
  • 1½ tsp4 gGround cinnamondivided: 3 g for batter, 1 g for crumble
  • 2 medium120 gCarrotsfinely grated
  • 1 cup chopped120 gZucchinigrated and squeezed dry
  • 1¼ cups150 gRaspberries
  • 2 large100 gEggsroom temperature
  • ⅔ cup150 gPlain yogurt, low-fat
  • 3 tbsp40 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • 2 tbsp (30 ml)30 gOrange juice
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp1 gGround nutmeg
  • ½ tsp3 gSalt

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Make the crumble first: in a small bowl, rub the crumble portion of flour (30 g), oats (30 g), brown sugar (30 g) and cinnamon (1 g) together with the cold cubed butter (25 g) until clumpy. Chill it while you make the batter.
  3. Grate the carrot, then grate the zucchini and squeeze it dry in a clean towel.
  4. In a large bowl, whisk the batter portion of flour (210 g) and oats (40 g) with the baking powder, baking soda, the remaining cinnamon (3 g), nutmeg and salt.
  5. In another bowl, whisk the eggs with the remaining brown sugar (120 g), the melted butter (45 g), canola oil, yogurt, orange juice and vanilla until smooth.
  6. Stir the carrot and zucchini into the wet mixture, then fold the wet mixture into the dry ingredients just until no dry streaks remain.
  7. Gently fold in the raspberries, keeping them whole.
  8. Divide the batter among the 12 cups and scatter the chilled crumble evenly over the tops.
  9. Bake 20 to 24 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  10. Cool in the tin 5 minutes, then move the muffins to a rack to cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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