Print

Apple Zucchini Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist, spiced muffins packed with shredded zucchini and tart apple, topped with a crunchy cinnamon-sugar crust—perfect for a wholesome breakfast or snack.

Ingredients

Units Scale
  • 1 cup finely shredded zucchini (lightly patted dry)
  • 1 cup peeled and grated apple (like Granny Smith)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • Cinnamon Sugar Topping (optional):
  • 1 tbsp granulated sugar
  • 1/4 tsp cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together eggs, oil, brown sugar, granulated sugar, and vanilla extract.
  3. Stir in shredded zucchini and grated apple.
  4. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Divide batter evenly among the muffin cups, filling each about 3/4 full.
  7. Mix cinnamon sugar topping and sprinkle on top of each muffin if desired.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool muffins on a wire rack before serving.

Notes

  • Do not overmix the batter to keep muffins tender.
  • Use a tart apple like Granny Smith for balance.
  • These muffins freeze well for up to 2 months.

Nutrition

Find it online: https://yumfoodusa.com/apple-zucchini-muffins/