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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 combine a moist, tender texture with subtle natural sweetness and warm spice. Packed with grated zucchini and fresh diced apples, they offer a wholesome, delicious treat perfect for breakfast, snacks, or light desserts. Using simple pantry staples, this recipe is easy to prepare, kid-friendly, and adaptable to various dietary preferences, including gluten-free and vegan options.

Ingredients

Scale

Fresh Produce

  • 1 cup grated zucchini (squeezed dry)
  • 1 cup diced fresh apple

Dry Ingredients

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

Wet Ingredients

  • 2 large eggs (or flax eggs for vegan option)
  • ¾ cup brown sugar
  • ⅓ cup vegetable oil or melted butter (or coconut oil / vegan butter)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Zucchini and Apples: Start by grating fresh zucchini and dicing crisp apples into small pieces. Pat the zucchini dry with a paper towel to remove excess moisture, which helps prevent overly wet batter and ensures fluffier muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices for balanced flavor and proper rising.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with brown sugar, vanilla extract, and oil or melted butter until smooth and creamy. This helps dissolve the sugar and creates an emulsified base for the batter.
  4. Incorporate Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to prevent dense muffins; stop when no large flour pockets remain.
  5. Fold in Zucchini and Apples: Gently stir in the grated zucchini and diced apple pieces, distributing them evenly throughout the batter to add moisture, texture, and fresh flavor.
  6. Bake Until Golden: Divide the batter evenly into a greased or lined muffin tin and bake at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool slightly before serving.

Notes

  • Drain zucchini well before adding to batter to avoid soggy muffins.
  • Use fresh, crisp apples like Granny Smith for a balanced tartness and sweetness.
  • Do not overmix the batter; mix just until ingredients are combined to keep muffins light and fluffy.
  • Adjust spices gradually; start with cinnamon, and optionally add nutmeg or ginger for additional warmth without overpowering the zucchini flavor.
  • Test doneness with a toothpick to avoid overbaking and ensure moist muffins.

Nutrition

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

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