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Zucchini Muffins with Apples and Cinnamon

Zucchini Muffins with Apples and Cinnamon
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Enjoy moist and flavorful zucchini muffins with fresh apples and warm cinnamon, perfect for a wholesome breakfast or a cozy snack. These muffins combine natural sweetness, tender crumb, and inviting spice using simple pantry staples, delivering a delicious treat everyone will love.

Ingredients

Scale

Produce

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup peeled and diced apples (about 1 medium apple)

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 large eggs (or 2 flax eggs for vegan option)
  • 3/4 cup granulated or brown sugar (or honey/maple syrup as sweetener)
  • 1/3 cup oil or melted butter (use coconut oil for vegan)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Fruit and Veggies: Wash and grate the zucchini, then peel and dice the apples into small pieces. Set aside while you gather the dry ingredients.
  2. Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, cinnamon, and a pinch of salt. Whisk gently to ensure everything is evenly distributed.
  3. Blend Wet Ingredients: In a separate bowl, beat eggs with the sugar and vanilla extract. Stir in the oil or melted butter until well combined.
  4. Combine All Ingredients: Slowly add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter. Then fold in the zucchini and apples carefully.
  5. Prepare Muffin Tin and Bake: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. Fill each cup about three-quarters full with batter.
  6. Bake Until Golden: Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

  • Drain excess moisture from grated zucchini by squeezing gently in a towel to prevent soggy muffins.
  • Stir the batter just until dry ingredients disappear to avoid overmixing and ensure a tender crumb.
  • Use a standard muffin tin for consistent baking results.
  • Start checking for doneness at 18 minutes to avoid overbaking and dryness.
  • Use room temperature eggs and wet ingredients to help the batter come together smoothly and bake evenly.

Nutrition

Keywords: zucchini muffins, apple muffins, cinnamon muffins, gluten-free muffins, healthy muffins, breakfast muffins, moist muffins

Find it online: https://mealsbymary.com/zucchini-muffins-with-apples-and-cinnamon/