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Sweet Zucchini Muffins with Apple and Warm Spices

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  • Author: Chef AI
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes
  • Yield: 12 Servings 1x
  • Category: Home

Description

Fluffy Zucchini Muffins with Apple and Spices! A comforting, easy recipe for a sweet treat. Perfect for breakfast or a snack.

Ingredients

Scale
  • Dry Ingredients & Spices:
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Wet Ingredients:
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • Fresh Add-ins:
  • 1 1/2 cups (about 1 medium) shredded zucchini, squeezed dry
  • 1 cup (about 1 medium) shredded apple, squeezed dry

Instructions

  1. Prep Your Dry Ingredients:: First things first, get that oven preheating to 375°F (190°C), and line your muffin tin with paper liners. You don’t want these beauties sticking! Now, in a big bowl, whisk together your flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt. I always give it a good, thorough whisk to make sure everything is evenly distributed. Nothing worse than a bite of pure baking soda, right?
  2. Combine Wet Ingredients:: In a separate, medium-sized bowl, crack your eggs. Give them a quick whisk, then pour in the vegetable oil and vanilla extract. Whisk it all together until it’s nice and combined. You want a smooth, pale yellow mixture. This is where the magic starts to happen, seeing those liquids come together, ready to meet the dry stuff.
  3. Bring It All Together:: Now for the careful part! Pour your wet ingredients into the dry ingredients. With a rubber spatula, mix until *just* combined. And I mean *just*. Overmixing is the enemy of fluffy muffins! A few lumps are totally fine, even desirable. This is where I sometimes get a little too enthusiastic, so try to resist the urge to keep stirring!
  4. Fold in the Goodies:: Gently fold in your shredded zucchini and shredded apple. This is the moment where you can really see all the fresh ingredients come together. Don’t press too hard; you want those delicate shreds to remain intact. The mixture will look thick and lovely, flecked with green and white. The smell starts to get really inviting at this point!
  5. Fill ‘Em Up:: Divide the batter evenly among the 12 prepared muffin cups. I usually use a large ice cream scoop for this; it makes things so much neater and ensures even muffins. Fill them about two-thirds full. Don’t worry if it looks like a lot, they’ll rise beautifully!
  6. Bake and Enjoy Your Zucchini Muffins with Apple and Spices:: Pop that muffin tin into your preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. My oven usually takes about 20 minutes, but every oven is different, so keep an eye on them! When they’re done, they’ll be golden brown and smell absolutely incredible. Let them cool in the tin for a few minutes before transferring to a wire rack. Try not to eat them all at once, though I won’t judge if you do!

Find it online: https://tastetrend.net/zucchini-muffins-with-apple-and-spices/