Oh, friends, let’s talk about fall! I don’t know about you, but as soon as there’s a *hint* of cool air, I’m craving all things cozy and spiced. And these Apple Cinnamon Zucchini Muffins? They are IT. Seriously, the combo of juicy apple, warm cinnamon, and sneaky zucchini makes for the *most* unbelievably moist muffin.
I’ve been baking these Apple Cinnamon Zucchini Muffins for years, tweaking the recipe here and there until it was absolutely perfect. Trust me, you’re gonna love how easy they are to whip up, and the way they fill your kitchen with the most incredible aroma. Get ready for some serious fall baking magic!
Why You’ll Love These Apple Cinnamon Zucchini Muffins
Quick and Easy Baking
Seriously, who has time for complicated recipes? Not me! These Apple Cinnamon Zucchini Muffins come together in, like, no time. Perfect for those crazy mornings when you need a quick win!
Deliciously Moist and Flavorful Apple Cinnamon Zucchini Muffins
Okay, the flavor combo here is just *chef’s kiss*. You’ve got the sweet apple, the warm cinnamon, and the zucchini adds the *best* moisture. Trust me, you won’t even taste the zucchini – it’s our little secret!
Perfect for Breakfast or Snack
These muffins are so versatile! Grab one for a quick breakfast on the go, or enjoy one with a cup of tea in the afternoon. They’re also great for lunchboxes, potlucks…you name it!
Ingredients for Apple Cinnamon Zucchini Muffins
Alright, let’s gather our goodies! You’ll need: 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon (can’t skip that!), 1/4 tsp ground nutmeg (a little goes a long way!), 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 cup shredded zucchini (squeeze out that extra water, super important!), and 1 cup peeled & diced apple. Got it? Let’s bake!
How to Make Apple Cinnamon Zucchini Muffins: Step-by-Step Instructions
Preparing the Oven and Muffin Tin
Okay, first things first: crank that oven up to 375°F (190°C). You want it nice and hot before we even *think* about putting these muffins in. And grab your muffin tin – you’ll need a 12-cup one. I like to use paper liners because, honestly, who wants to scrub muffin tins? But if you’re feeling brave, you can grease it really well.
Combining Dry Ingredients for Apple Cinnamon Zucchini Muffins
In a big ol’ bowl, whisk together 1 1/2 cups of flour, 1 tsp of baking soda, 1/2 tsp of baking powder, 1/2 tsp of salt, that glorious 1 tsp of cinnamon, and 1/4 tsp of nutmeg. Whisk it good! You want everything evenly distributed so you don’t get a weird pocket of baking soda in one of your muffins. Nobody wants that!
Mixing Wet Ingredients
Now, in a separate bowl (yes, another one, sorry!), let’s mix the wet stuff. Combine 1/2 cup of granulated sugar, 1/4 cup of packed brown sugar (that brown sugar is key for moisture, trust me!), 1/2 cup of vegetable oil, 2 large eggs, and 1 tsp of vanilla extract. Mix it all up until it’s nice and smooth.
Combining Wet and Dry Ingredients
Alright, here comes the fun part! Pour the wet ingredients into the bowl with the dry ingredients. Now, this is *super* important: stir until *just* combined. Like, stop as soon as you don’t see any more streaks of flour. Seriously, don’t overmix! Overmixing = tough muffins, and nobody wants tough muffins.
Adding Zucchini and Apple to Apple Cinnamon Zucchini Muffins
Gently fold in that 1 cup of shredded zucchini (remember, squeeze out the extra moisture!) and 1 cup of peeled and diced apple. You want to distribute them evenly throughout the batter. Don’t go crazy here, just a gentle fold will do.
Baking the Apple Cinnamon Zucchini Muffins
Spoon the batter into your prepared muffin tin, filling each liner about 2/3 full. Pop those babies into the preheated oven and bake for 18-20 minutes. Keep an eye on them! You’ll know they’re done when a wooden skewer inserted into the center comes out clean. If it’s still got batter on it, give ’em another minute or two.
Cooling the Apple Cinnamon Zucchini Muffins
Once they’re baked to golden perfection, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. I know it’s tempting to eat them right away, but trust me, they’re even better when they’ve cooled down a bit. Plus, you won’t burn your tongue.
Tips for Perfect Apple Cinnamon Zucchini Muffins
Squeezing Excess Moisture from Zucchini
Okay, this is *the* most important tip, so listen up! Zucchini is sneaky and holds a *ton* of water. If you don’t squeeze it out, you’ll end up with soggy muffins. No bueno! Just shred the zucchini, put it in a clean kitchen towel, and squeeze, squeeze, squeeze until you can’t squeeze anymore. Seriously, get all that water out!
Avoiding Overmixing
I know I already mentioned this, but it’s worth repeating: don’t overmix! Overmixing develops the gluten in the flour, which leads to tough muffins. Stir until *just* combined, and then leave it alone. A few streaks of flour are totally fine!
Checking for Doneness
The toothpick test is your best friend here. Insert a wooden skewer into the center of a muffin. If it comes out clean, you’re good to go! If it’s still got wet batter on it, bake for another minute or two and try again. You want moist crumbs, not wet batter!
Ingredient Notes and Substitutions for Apple Cinnamon Zucchini Muffins
Flour Options
Okay, so the recipe calls for all-purpose flour, but you can totally experiment! Wanna make ’em a little healthier? Try using half whole wheat flour. Just don’t go 100% whole wheat, or they might get a bit dense. And if you’re gluten-free, no worries! A good gluten-free all-purpose blend works great here. Just follow the package instructions!
Sugar Alternatives
Trying to cut back on sugar? I get it! You can swap out some of the granulated sugar for honey or maple syrup. Just use about 1/4 cup and maybe reduce the liquid in the recipe *just* a tad – like a tablespoon or so. Taste the batter and adjust as needed, sweetness is a personal thing!
Vegetable Oil Substitutions
Don’t have vegetable oil on hand? No problem! Melted coconut oil works like a charm and adds a hint of coconut flavor (yum!). Or, if you’re feeling adventurous, try applesauce! It’ll make the muffins even *more* moist. Use the same amount as the vegetable oil. Easy peasy!
Frequently Asked Questions About Apple Cinnamon Zucchini Muffins
Can I freeze Apple Cinnamon Zucchini Muffins?
Absolutely! These Apple Cinnamon Zucchini Muffins freeze like a dream. Just let them cool completely, then pop them into a freezer bag or airtight container. They’ll keep for up to 2-3 months. When you’re ready to eat one, just thaw it at room temperature or zap it in the microwave for a few seconds. Easy peasy!
How do I store Apple Cinnamon Zucchini Muffins?
To keep your Apple Cinnamon Zucchini Muffins fresh, store them in an airtight container at room temperature. They’ll stay moist and delicious for up to 3 days…if they last that long! If you live in a humid climate, you might want to store them in the fridge to prevent them from getting too sticky.
Can I add nuts or chocolate chips to Apple Cinnamon Zucchini Muffins?
Oh, you know I’m gonna say YES! A handful of chopped walnuts or pecans would be amazing in these muffins. And chocolate chips? Always a good idea! Just toss in about 1/2 cup of your favorite nuts or chocolate chips along with the zucchini and apple. You might need to bake them for an extra minute or two, just keep an eye on ’em!
Can I reduce the amount of sugar in Apple Cinnamon Zucchini Muffins?
Totally! You can definitely reduce the sugar in these muffins. Try cutting back on the granulated sugar by a tablespoon or two. You could also use unsweetened applesauce to replace some of the oil – it’ll add extra moisture and sweetness without all the sugar. Just remember that sugar does affect the texture, so don’t go overboard!
Storing and Reheating Your Apple Cinnamon Zucchini Muffins
Okay, so you’ve baked a batch of these amazing Apple Cinnamon Zucchini Muffins… and somehow managed *not* to eat them all in one sitting (I admire your self-control!). To keep ’em fresh, just pop them in an airtight container. They’re great at room temp for a few days. Wanna warm one up? A quick nuke in the microwave does the trick!
Nutritional Information for Apple Cinnamon Zucchini Muffins
Okay, friends, let’s talk numbers! I’m not a nutritionist, and honestly, the nutrition info for these Apple Cinnamon Zucchini Muffins is just an estimate. It really depends on the exact ingredients you use – different brands, different sizes of apples, you know the drill! So, please don’t take this as gospel. Just a little FYI!
Enjoy Your Homemade Apple Cinnamon Zucchini Muffins!
Alright, friends! Go bake these Apple Cinnamon Zucchini Muffins and let me know what you think! Leave a comment, rate the recipe, or share a pic on social media! Happy baking!
Print
Devour 12 Divine Apple Cinnamon Zucchini Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy moist and delicious Apple Cinnamon Zucchini Muffins. These muffins are perfect for breakfast or a snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup peeled and diced apple
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the shredded zucchini and diced apple.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the zucchini to prevent soggy muffins.
- Adjust the amount of cinnamon and nutmeg to your preference.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
