Apple Zucchini Muffins
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
15 muffins
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Course
Breakfast, Snacks, Baked Goods
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Cuisine
American, International, Vegetarian
Apple Zucchini Muffins
Description
The recipe combines whole wheat flour, dark brown sugar, baking soda, baking powder, salt, cinnamon, and allspice for a spiced dry base. Buttermilk, applesauce, oil, egg, and vanilla provide moisture and binding in the wet ingredients. Fresh grated zucchini and both grated and chopped apples are folded into the batter to add moisture and texture.
The muffins are topped with a cinnamon sugar mix of turbinado sugar and cinnamon, providing a textured, sweet crust. Baking at 375°F for 20 minutes results in golden muffins that are moist inside with a delicately spiced flavor from the cinnamon and allspice.
The recipe notes that these muffins freeze well, allowing for batch baking and convenient storage for later enjoyment.
Ingredients
For the Muffins:
- 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
- 1 cup buttermilk
- 1/4 cup applesauce unsweetened
- 1 tablespoon neutral cooking oil melted coconut oil, canola oil, or vegetable oil, generic cooking oil
- 1 egg large
- 1 teaspoon vanilla extract
- 1/2 cup apple I use Granny Smith, grated
- 1/2 cup zucchini moisture slightly squeezed out, grated
- 1 cup apple I use Granny Smith, chopped peeled
For the Topping:
- 2 tablespoons turbinado sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
- To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
- Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
- Note-these muffins freeze well.
User Reviews
Overall Rating
4.5
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