Apple Cinnamon Zucchini Muffins


  • 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
  • 1 cup finely diced apple (Granny Smith or Fuji work well)
  • 1/2 cup unsweetened applesauce (or melted coconut oil for richness)
  • 1/3 cup maple syrup or honey (adjust to taste)
  • 1/4 cup milk (dairy or plant-based)
  • 1 large egg (or flax egg for a vegan option)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 cup whole wheat flour (optional, for added fiber)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional, for extra warmth)
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease it lightly with cooking spray.

2. Prepare the Wet Ingredients

  1. In a large mixing bowl, combine the grated zucchini, diced apple, applesauce, maple syrup (or honey), milk, egg, and vanilla extract. Stir until well combined.

3. Mix the Dry Ingredients

  1. In a separate bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, cinnamon, nutmeg, and salt.
  2. If adding nuts or chocolate chips, toss them in the dry mixture to coat evenly.

4. Combine Wet and Dry Ingredients

  1. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.
  2. Fold in any additional mix-ins (like nuts or chocolate chips) if desired.

5. Fill the Muffin Tin

  1. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  2. Optional: Sprinkle the tops with a light dusting of cinnamon sugar for extra sweetness and crunch.

6. Bake

  1. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are okay).
  2. Allow the muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely.

7. Serve and Enjoy

  1. Serve the muffins warm or at room temperature.
  2. Pair with a cup of coffee, tea, or a glass of milk for a satisfying treat.

Tips for Success

  • Squeeze Out Excess Moisture: After grating the zucchini, use a clean kitchen towel or paper towels to squeeze out excess water. This prevents the muffins from becoming too soggy.
  • Customize Your Add-Ins: Try adding shredded carrots, raisins, or dried cranberries for extra flavor and texture.
  • Make Them Vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk.
  • Store Properly: Keep the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. Freeze for up to 3 months.

Why This Recipe Works

These Apple Cinnamon Zucchini Muffins combine the natural sweetness of apples and the subtle earthiness of zucchini with the warm, comforting flavors of cinnamon and nutmeg. The result is a moist, tender muffin that’s as nutritious as it is delicious. Whether served as a breakfast treat, snack, or dessert, this recipe delivers big on flavor and texture while being easy to customize.

Conclusion: A Wholesome Treat for Any Occasion

Whether you’re craving a healthy baked good, looking to use up zucchini from your garden, or simply want to try something new, these Apple Cinnamon Zucchini Muffins are sure to delight. Their bold flavors, moist texture, and versatility make them a standout recipe that’s as practical as it is delicious. Plus, their adaptability means you can customize them to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these muffins might just inspire others to try them too! 🍎✨


 

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