Best 4 The Best Zucchini Apple Muffins Recipes
Zucchini apple muffins are a delightful treat that combines the flavors of sweet apples, moist zucchini, and warm spices. These muffins are not only delicious, but also a great way to sneak in some extra fruits and vegetables into your diet. This collection of recipes offers a variety of zucchini apple muffin options, from classic to gluten-free and vegan, ensuring that there's a perfect recipe for everyone. Whether you're looking for a simple grab-and-go breakfast or a sweet snack, these muffins are sure to satisfy your cravings. With their tender crumb, sweet and tangy flavor, and the added health benefits of zucchini and apples, these muffins are a guilt-free indulgence that can be enjoyed by people of all ages.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE CINNAMON ZUCCHINI MUFFINS
A moist, dense and delicious snack. Super easy! I had apples and zucchini that were just begging to be turned into something wonderful!
Provided by justsmurfy
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
- Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
- Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 20.9 g, Cholesterol 23.3 mg, Fat 6.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 64.7 mg, Sugar 11.3 g
APPLE ZUCCHINI MUFFINS
Apple Zucchini Muffins - soft and fluffy muffins with zucchini and apple. Perfect for lunch boxes or as an after-school snack!
Provided by Anna
Categories Breakfast
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Line a muffin pan with paper liners or spray with a non-stick baking spray. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, sugar and salt).
- Add shredded zucchini and apple. Stir to coat with the dry ingredients.
- In a medium mixing bowl, whisk together buttermilk, vanilla, oil and egg.
- Add to the dry ingredients and stir in with a spatula or a wooden spoon. Do not overmix. Lumpy batter is okay.
- Using a regular ice cream scoop, scoop the batter into the muffin pan, filling one scoop per muffin. You may have two scoops of batter left in your bowl so either make two more muffins, or divide the batter evenly among filled cups.
- Bake muffins in 400 degrees F for 5 minutes. Without opening the oven door, lower the temperature to 375 degrees F and continue baking for 12 minutes. Check the muffins with a toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add two more minutes of baking. They should have golden brown edges and golden tops.
- Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.
Nutrition Facts : Calories 205 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 244 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
ZUCCHINI APPLE BREAD
A variation of the zucchini bread that is fluffy and light, with a touch of sweetness.
Provided by Rose Putman
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
- In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
- Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 32.9 g, Cholesterol 31 mg, Fat 7.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 142.9 mg, Sugar 18.1 g
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Use a combination of zucchini and apples: This will give your muffins a moist and flavorful texture.
- Grate the zucchini and apples finely: This will help them blend into the muffins more easily.
- Don't overmix the batter: Overmixing can make the muffins tough.
- Fill the muffin tins almost to the top: This will help the muffins rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool completely before frosting them: This will help the frosting set properly.
Conclusion:
These zucchini apple muffins are a delicious and healthy way to start your day. They're perfect for breakfast, lunch, or a snack. And they're also a great way to use up any leftover zucchini or apples you have on hand. So next time you're looking for a tasty and nutritious treat, give these muffins a try!
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