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Apple Zucchini Muffins Recipe

Apple Zucchini Muffins Recipe
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★★★★★

5.1 from 30 reviews

Delightfully moist and flavorful Apple Zucchini Muffins, packed with grated zucchini and fresh apples, spiced with cinnamon and allspice. These wholesome muffins are perfect for a healthy breakfast or snack and freeze well for convenience.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups white whole wheat flour
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice

Wet Ingredients

  • 1 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon oil (melted coconut oil, canola oil, or vegetable oil)
  • 1 large egg
  • 1 teaspoon vanilla extract

Fruit and Vegetables

  • 1/2 cup grated apple (Granny Smith)
  • 1/2 cup grated zucchini (moisture slightly squeezed out)
  • 1 cup chopped peeled apple (Granny Smith)

Topping

  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a muffin pan with paper liners or spray it with cooking spray to prevent sticking. Set aside while you prepare the batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, dark brown sugar, baking soda, baking powder, salt, ground cinnamon, and ground allspice until well combined. This ensures even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a separate smaller bowl, whisk together the buttermilk, unsweetened applesauce, melted oil, egg, and vanilla extract until smooth. This mixture adds moisture and flavor to the muffins.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Using a wooden spoon or spatula, gently stir until just combined. Avoid overmixing to keep the muffins tender and light.
  5. Add Fruits and Vegetables: Carefully fold in the grated apple, grated zucchini (with excess moisture squeezed out), and chopped peeled apple. This adds texture, moisture, and flavor throughout the muffins.
  6. Prepare the Topping: In a small bowl, mix together the turbinado sugar and cinnamon. This will give a sweet, crunchy topping once baked.
  7. Fill Muffin Cups: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full to allow room for rising. Sprinkle the cinnamon sugar mixture evenly on top of each muffin for a delightful crust.
  8. Bake Muffins: Place the muffin pan in the preheated oven and bake for about 20 minutes, or until the muffins turn golden and a toothpick inserted in the center comes out clean. This indicates they are fully cooked inside.
  9. Cool and Serve: Remove the muffins from the oven and allow them to cool to room temperature in the pan for a few minutes. Then transfer to a wire rack to cool completely or serve warm.
  10. Storage Tip: These muffins freeze well. Store cooled muffins in an airtight container or freezer bag, then thaw at room temperature when ready to enjoy.

Notes

  • Do not overmix the batter; this prevents dense muffins.
  • Squeeze out excess moisture from grated zucchini to avoid soggy muffins.
  • Use Granny Smith apples for a tart contrast that complements the sweetness.
  • To make these muffins vegan, substitute the egg with a flax egg and use a plant-based milk with vinegar instead of buttermilk.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.
  • Freezing the muffins keeps them fresh for up to 3 months.

Nutrition

Keywords: apple muffins, zucchini muffins, healthy muffins, whole wheat muffins, breakfast muffins, snack recipes

Find it online: https://servedbynora.com/apple-zucchini-muffins-recipe/