1 tablespoon honey, or to taste

Preheat oven to 350 F. Line a 12-cup cupcake or muffin tin with liners and set aside. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt, and set aside.

In the stand of an electric mixer, combine the sugar, oil, and applesauce. Add in the egg, egg yolk and vanilla. Mix until combined. With the mixer on low, add the dry ingredients in two batches, making sure to scrape down the sides and bottom of the bowl in between additions. Fold in the zucchini and diced apples. Divided the batter evenly between the muffin cups.

For the oat crumble, stir together the butter and brown sugar in a small mixing bowl. Add in the oats, cinnamon and flour until evenly combined. The mixture should be crumbly and not too wet.

Sprinkle about 2 teaspoons of the oat mixture on top of each muffin (unbaked). Bake in the oven for about 22 minutes or until a toothpick comes out clean when inserted into the center of a muffin.

Before serving, mix together the creme fraiche and honey to taste.

Recipe Notes

--Use a spring-loaded ice cream or cookie scoop to evenly distribute the batter between liners.

--If oat crumble is too wet, add in a bit more flour, one teaspoon at a time.

--Be sure to squeeze out as much liquid from the zucchini as possible before getting started. Try squeeze the water out over a mesh sieve, squeezing and pressing the liquids out by pressing the zucchini against the side of the sieve with a rubber spatula.

(Tessa Huff is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)