I’m not the first to say: what a week it’s been. I know I’ve been reminded to slow down and appreciate the relative simplicity of my daily life. My heart and thoughts go out to our brothers and sisters around the country, who have witnessed such loss and destruction. Some days this world can feel too heavy.
I’m thankful that we’re in a season of rebirth. Although snow still covers the ground (Colorado is stubborn), I can see new buds on trees and there are plants in my front yard that are poking up from beneath the winter mulch. How we need a reminder of life’s continual cycle when days are long and dark. In many ways, Lucy’s presence in our life is akin to the first bloom after a harsh and biting season. My sister died two years ago, and Lucy will likely be born within days of her birthday (late June). My mind has been brought back to this place of remembrance and thankfulness after seeing the terrible scenes this week. I can’t begin to offer comfort to those who have lost limbs or loved ones. But I can say that on my own journey, the sun did rise again.
These muffins came from abundance. With spring here, our supermarket is receiving some of our more warm-weather friends. Zucchini was on sale (1 dollar a pound) and a huge carton of strawberries (32 oz) could be had for 2.99. I wanted to create a muffin that was flavorful without being loaded with refined flour and sugar. I used maple syrup to sweeten the muffins and a few tablespoons of honey for the marscapone cheese. So yes, I’m happy to say that this is another great recipe free of all refined sugar.
I also browned the butter before adding it to my batter-a sure way to impart both flavor and moistness. You can never go wrong with browned butter (at least this is what my husband says).
Ryan and I are looking forward to a quiet weekend. We are almost ENTIRELY unpacked, and the weather promises to be a bit more friendly than earlier this week. I’m tossing around ideas for a leisurely Sunday breakfast, and we’ll likely visit our favorite eating establishment tomorrow for pancakes and scrambled eggs. We don’t have much longer until Lucy arrives…and I’m trying to savor these last few weeks alone with Ryan.
I hope you have time to make something special this weekend, to treat yourself, your family, or your friends. These muffins are good for body and soul. I know I’m happy we still have a few extra. They’ll be making an appearance this afternoon along with a cup of tea.
Zucchini Maple Muffins with Strawberry Mascarpone Cheese
2 cups grated, unpeeled, zucchini (2 medium or 3 small zucchini)
1 ½ cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
½ cup butter
3 eggs
1 cup maple syrup
½ cup whole milk
Strawberry Mascarpone
1/2 cup mascarpone cheese
2 generous tablespoons honey
2-3 strawberries, finely diced
Preheat your oven to 400 degrees Fahrenheit. Line two 12-tin muffin pans with paper liners or grease well with butter. Set aside. In a medium bowl, whisk together, flours, baking soda, baking powder, salt, and cinnamon. Set aside.
In a small skillet, melt butter. Once melted, swirl butter around pan with a rubber spatula. The butter will begin to turn a light golden and small brown flecks will collect on the bottom of the pan. The butter will smell nutty and delicious. Turn off heat once butter begins to brown. Allow to cool slightly.
In a large bowl, whisk together browned butter, eggs, maple syrup and milk. Fold in dry ingredients, stirring until just combined. Fold in zucchini. Divide batter into prepared muffin pans (about 1/3 cup batter in each muffin tin). Bake in preheated oven for 15 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool for 5 minutes before removing to a wire rack.
To make strawberry mascarpone: beat together mascarpone cheese and honey until smooth. Stir in diced strawberries. Serve alongside cooled muffins.
What a lovely and, I’m sure, delicious muffin! I often have an abundance of zucchini and shall bookmark this for just such a time.
There is a lot of bad in our world but the good is more prevalent for which I am very grateful.
I hope you do have a nice and relaxing weekend.
Best,
Bonnie
These muffins sound delicious Monet. I’ve been trying to cut out as much sugar as possible, and love using maple syrup instead. I’ll have to try these, they’d make such a great workday snack.
Too many bad news to deal with and try to digest. Digest the impossible, the unspeakable cruelty of some humans.
so I came here searching for a warm smile instead, and there it was…
have a wonderful weekend, enjoy each moment!
I’m sorry to read about your sister.
Thank you for sharing these gorgeous zucchini muffins and your thoughts on loss lately, Monet. You have so much to look forward to in the coming months! Happy to hear you’re mostly settled in, too. 🙂 Big hugs!
Monet.
I love the muffins, and especially the Strawberry Marscapone on top. so cute, and I bet that they are so good.
it’s always darkest before the dawn, and I’m so happy that your sun has risen!!!
Oh Mnet, I remember your trying times and I am glad you’re stronger, and happier and I totally agree with Ryan – brown butter makes the world go round!
Stay well and enjoy the weekend.
I love the strawberry marscarpone topping you did there!
Monet-you’ve put together such a healthy sweet treat and so pretty with the green flacks of zucchini inside the muffins.
This has been such a sad week-can’t wait for better times for the Boston area!
These are so healthy and I love the surprise topping idea 😀
Cheers
Choc Chip Uru
Lovely combination, Monet. I too have been thankful for the signs of rebirth around here after what has been, in many ways, a soul-sucking winter. Thanks for these bright, cheery, healthy, forward-looking muffins.
I have never combined zucchini with maple but these muffins sound so good!
Winter is having a hard time letting go of New York, too. Love zucchini…I think I’ve eaten my weight in it. 🙂
In this era of fear and uncertainty, it’s cleansing to read a beautiful post like this. Spring is approaching – the season of birth and rebirth and fresh starts. These zucchini and strawberry muffins are a delicious sign of abundance! Thanks for sharing with us, and have a wonderful weekend, Monet! 🙂
Beautifully written, as always, Monet! You are such a talented writer!
I love baking with maple syrup and/or honey. I’ve recently discovered maple sugar which is great for cookies. Your muffins look like a must-try. Thank you! 🙂
Perfect savory muffins! They look so soft and moist! Love the topping too! Could have never thought of adding strawberries! Wish you a nice Sunday!
That looks amazing and I can imagine how delicious the muffins are….great flavors and healthy too!
Sorry about your lost…it’s never easy, but as you said, the sun will rise again. And your muffins are gorgeous, simply remind me of all the good things in Spring and how bright the taste can be with simple ingredients. 🙂 Thanks for always sharing your thought and lovely recipes.
Really nice recipe – super combo of flavors. Our spring has been stubborn this year too (including some snow, although nothing like what you experience). I think finally we’re turning the corner, though. About time!
Your words are so true…it is the season of rebirth and I love the budding trees and chirping birds. I’m so glad that Lucy is helping you heal…and that the you are witnessing the positive side of the cycle of life.
I love zucchini bread, and your muffins would hit the spot so well. They look wonderful, my sweet friend.
Hi Monet, I have always wanted to bake with zucchini and we do find that easily in the supermarkets. Love this healthy recipe with whole wheat flour.
I love zucchini cupcakes and muffins! It’s my secret whole flour trick when my kids want cupcakes. I love the mascarpone topping to make them a tad bit decadent.
Are you ready for more snow tomorrow? One thing about all this snow is the wonderful green we’re beginning to see now.
Sorry to hear about the loss of your sister and excited for you too as you begin a new chapter in your life.
Nazneen xx
I’m trying to get ready for the snow…and remembering that it’s bringing about growth sure helps!
Monet, an inspiring post and an utterly delightful and creative recipe – I do like the pairing of zucchini with strawberries – it really sounds delicious and the colors are wonderful – very pretty to look at!
I do hope that you and your husband had a wonderful weekend and a good week ahead!
Wonderful muffins and combination!
Have a great week.
Cheers,
Rosa
I’m thinking that by being born when she is, Lucy will have a bit of your sister’s spirit in her. Definitely some rebirth going on there. 🙂
These muffins look so tasty and I love how springfull they are!
I must try your zucchini muffin recipe next time. Adding maple sounds like an excellent idea! And of course, definitely with the strawberry mascarpone. YUM!!
These muffins look so good! I’ve always wanted to try zucchini muffins and this recipe looks incredible!
Looks incredible! I Can’t wait to bake with zucchini again!
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I am making your muffins right now! I needed to bring a healthy dish to pass tomorrow at work. They smell delicious!! I have an autistic son who is 26 and we almost couldn’t get him to take his shower tonight because he is so excited about the muffins!! Can’t wait to dig in! Thanks for sharing your recipes!!