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Zucchini Muffins with Apples and Cinnamon

Zucchini Muffins with Apples and Cinnamon
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Zucchini Muffins with Apples and Cinnamon are moist, tender, and packed with wholesome flavors. Combining fresh grated zucchini, sweet chopped apples, and warm cinnamon, these muffins offer a perfect balance of natural sweetness and subtle earthiness. Ideal for breakfast, snacks, or packed lunches, they are simple to make using everyday ingredients and can be easily customized to accommodate dietary preferences or taste variations.

Ingredients

Scale

Vegetables and Fruit

  • 1 cup finely grated fresh zucchini (about 1 medium zucchini)
  • 1 cup peeled and chopped apples (about 1 medium apple)

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp salt

Wet Ingredients

  • 2 large eggs
  • ¾ cup granulated sugar
  • ⅓ cup vegetable oil or melted butter (or substitute with applesauce for lighter texture)
  • 1 tsp vanilla extract

Instructions

  1. Prepare your ingredients: Grate the zucchini finely and peel and dice the apples. This ensures even flavor distribution and ease of mixing.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour (or gluten-free flour), baking soda, baking powder, cinnamon, and salt. This blend forms the base for the muffin batter, ensuring consistent texture and rise.
  3. Blend wet ingredients: In a separate bowl, beat the eggs with sugar, oil (or melted butter), and vanilla extract until the mixture is smooth and slightly frothy to incorporate air.
  4. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently stir just until combined to avoid overmixing and developing tough muffins.
  5. Fold in zucchini and apples: Gently fold the grated zucchini and chopped apples into the batter, ensuring they are evenly distributed for bursts of moisture and flavor.
  6. Bake until golden: Preheat your oven to 350°F (175°C). Fill muffin tins two-thirds full with the batter. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the tops turn golden brown.

Notes

  • Drain excess moisture: Squeeze grated zucchini gently to remove extra water to prevent sogginess.
  • Don’t overmix: Stir ingredients just until blended to keep muffins tender.
  • Use fresh apples: Fresh apples hold their texture and sweetness better in baking.
  • Check oven temperature: Use an oven thermometer to maintain consistent heat for even baking.
  • Add a crumb topping: Sprinkle cinnamon-sugar crumble on top before baking for added crunch.

Nutrition

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

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