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Zucchini Muffins with Apples and Cinnamon

Zucchini Muffins with Apples and Cinnamon
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These Zucchini Muffins with Apples and Cinnamon are moist, flavorful, and nutritious treats perfect for breakfast, snacks, or dessert. Combining the natural sweetness of zucchini and apples with warm cinnamon, they offer a light, wholesome snack that’s quick to make and family friendly. Ideal for busy mornings or cozy tea times, these muffins also freeze well for convenient grab-and-go options.

Ingredients

Scale

Fresh Produce

  • 1 medium fresh zucchini, grated
  • 1 medium apple, cored and diced (preferably Granny Smith or Honeycrisp)

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup granulated sugar (or honey, maple syrup, or coconut sugar as alternatives)

Wet Ingredients

  • 2 large eggs (or flax eggs for vegan adaptation)
  • 1/3 cup vegetable oil or melted butter
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Veggies and Fruit: Grate the fresh zucchini and then core and dice the apples into small pieces. This ensures even moisture and sweetness distribution in the muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until fully combined to guarantee an even rise and consistent flavor.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with sugar, oil (or melted butter), and vanilla extract until the mixture is smooth and creamy, which helps create a tender crumb.
  4. Incorporate Zucchini and Apples: Gently fold the grated zucchini and diced apples into the wet ingredients, preserving their texture while spreading the flavors evenly.
  5. Bring It All Together: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything is combined. Avoid overmixing to prevent dense muffins and maintain softness.
  6. Fill Muffin Tin and Bake: Spoon the batter into a greased or lined muffin tin, filling each cup about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Remove Excess Moisture: After grating zucchini, squeeze out extra water with a clean towel to prevent soggy muffins.
  • Choose the Right Apples: Use crisp apples like Granny Smith or Honeycrisp for a perfect balance of sweetness and tartness.
  • Don’t Overmix: Stir the batter just until combined to keep muffins tender and light.
  • Use Room Temperature Ingredients: This helps the batter blend smoothly and bake evenly.
  • Check Your Oven: Oven temperatures can vary, so start checking muffins at 20 minutes to avoid overbaking.

Nutrition

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

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