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Apple Zucchini Muffins Recipe

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4.2 from 2 reviews

These Apple Zucchini Muffins are a moist, flavorful treat that combines the mild sweetness of shredded apple with the subtle earthiness of zucchini. Perfect for breakfast or a healthy snack, these muffins are lightly spiced with cinnamon and have a tender crumb thanks to buttermilk and vegetable oil.

  • Total Time: 27 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1 cup shredded zucchini (see note)
  • 1 cup shredded apple (one medium Gala apple)
  • 1 cup buttermilk
  • 1 teaspoon vanilla paste
  • ¼ cup vegetable oil
  • 1 large egg

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the muffins.
  2. Prepare Muffin Pan: Line a muffin pan with paper liners or lightly spray with a non-stick baking spray to prevent sticking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, sugar, salt, and cinnamon to ensure even distribution.
  4. Add Shredded Produce: Stir in the shredded zucchini and shredded apple to the dry mixture, coating them well with the dry ingredients.
  5. Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vanilla paste, vegetable oil, and egg until fully combined.
  6. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon. Be careful not to overmix; lumpy batter is fine.
  7. Scoop Batter Into Pan: Using a regular ice cream scoop, fill each muffin cup with one scoop of batter. Use the remaining batter to make 2 extra muffins or distribute evenly among the cups.
  8. Bake Muffins: Bake at 400°F for 5 minutes, then without opening the oven, lower the temperature to 375°F and continue baking for 12 minutes. Check doneness by inserting a toothpick or dry spaghetti noodle; if it comes out clean, the muffins are done. If the tops appear too pale, bake for an additional 2 minutes until golden brown.
  9. Cool Muffins: Allow muffins to cool in the pan for 10 minutes before transferring to a cooling rack, plate, or cutting board to cool completely.

Notes

  • Grate the zucchini and apple finely for best texture and moisture distribution.
  • Do not overmix the batter to keep muffins tender and light.
  • If buttermilk is not available, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar.
  • Use a firm apple variety like Gala for balanced sweetness and moisture.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Breakfast/Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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