Yes this are muffins… and while they look a little like a cupcake – small paper cup, topped with what appears to be frosting, and lightly dusted with nuts – let’s get this straight, they’re muffins. At least that’s what I’ve been telling myself.
This is my second attempt at these babies and while the actual muffin (yes, muffin) tasted great last time, I experimented with a cottage cheese topping (not frosting – topping) and it was a complete mess. I had to add so much sugar to the mix I could almost start plastering the walls with it. Total fail!
I really wanted to create a delicious muffin that had a lightly sweetened topping that felt like eating a cupcake but still could qualify for breakfast. Not that I have a hard time eating cupcakes for breakfast, I don’t, but it just feels better when you call it a muffin.
So I have this really incredible zucchini nut muffin and I’ve topped it with whipped coconut cream. It’s delicious, and amazing for breakfast!
Whipped coconut cream is all the rage lately and it’s super easy to make. You just take a can of full fat coconut milk and stick it in the refrigerator overnight. Once it’s nice and cold you drain out the coconut water, (I keep mine and use it for smoothies) keeping the firm layer of coconut cream. Whip the coconut cream for about five minutes, until it’s light and fluffy and has soft peaks. Add as much or little sweetener as you desire, I added very little – it’s not like we’re making cupcakes.
- 3 large eggs
- 2 cups sugar
- 1 cup oil (I used coconut oil)
- 1 teaspoon vanilla
- 2 cups zucchini, grated
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1½ tablespoons cinnamon
- 1 cup walnuts, chopped
- 1 15-ounce can full fat coconut milk, refrigerated overnight
- 1 tablespoon confectioners sugar (more or less to taste)
- Preheat oven to 350 degrees and line muffin tins with paper wrappers.
- In a mixing bowl, add the eggs and sugar and beat.
- Once combined, add the oil and vanilla and beat until just combined.
- Add the grated zucchini and stir until it is incorporated throughout.
- In a separate mixing bowl, sift the flour, salt, baking soda, baking powder and cinnamon.
- Add the dry ingredients to the wet ingredients and mix. Finish by stirring in the walnuts.
- Divide the mix into two muffin pans and bake for 20-22 minutes or until a toothpick comes out clean.
- Remove the coconut milk from the refrigerator, turn upside down and open. Remove the firm waxy layer, as soon as you reach the milk stop. Don't include anything except for the solid cream.
- Place the cream in the bowl of a stand mixer and with the whisk attachment, beat on high speed for three to five minutes. Whip until it becomes fluffy and white, with soft peaks.
- Add sugar and beat to incorporate.
- Top cupcakes with fresh whipped cream or store in the refrigerator until ready to serve.