Apple Cinnamon Zucchini Muffins – a muffin with a fruit and a vegetable so you don’t have to feel guilty about eating three. Or maybe that’s just me.
APPLE CINNAMON ZUCCHINI MUFFINS
Did you have a good weekend? I stayed in the house all weekend. I haven’t done that in months. Julia and I are both dealing with colds so I thought it would be best to quarantine ourselves. No errands, no walks, I haven’t left the house since Friday.
And I’m not even going stir crazy.
She’s turning into the best little side kick. We had so much fun.
We baked (these muffins, among other things), cleaned, painted (mostly pictures of her GG & Papa, per her request), built tents, read every one of her books (multiple times), perfected her “uh oh” and “aw man”, decorated for fall, and watched a panda documentary (Pandas: The Journey Home on Netflix – super cute – you should watch it).
These muffins came about Saturday morning when I first got the urge to bake and knew we had apples and zucchini. Immediately after we finished them, Julia and I split three of them. They’re sweet and moist and pretty perfect.
Things you might need:
Cupcake/Muffin Pan
Cupcake/Muffin Liners
My favorite spatulas
Grater
Apple Cinnamon Zucchini Muffins
Apple Cinnamon Zucchini Muffins are full of fruits and veggies so you can eat 6 of them & not feel guilty. Or maybe that's just me.
Ingredients
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup + 2 Tablespoons flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup shredded zucchini
- 1 cup shredded apple
- turbinado sugar for sprinkling on the tops
Directions
- Preheat oven to 350 degrees and line a muffin pan with 12 liners. Set aside.
- In a medium bowl, add the sugar, oil, eggs, and vanilla extract. Whisk until smooth.
- Add in flour, cinnamon, baking soda and baking powder, and stir until just combined.
- Fold in the shredded zucchini and apple.
- Use a cookie scoop to spoon the batter evenly among the 12 cups.
- Sprinkle the tops with tubinado sugar.
- Bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
Let's see what you're making!Share your kitchen creations by tagging @melissa_pplates and using the hashtag #persnicketyplates! I'd love to see what you're up to.
In other news, Cupcakes Diaries is celebrating her 5th blogiversary so a bunch of us got together to give away a KitchenAid 5qt Artisan Mixer (same one I have!). If you don’t have one, you need one. You’ll love it. Enter below.
Cupcake Diaries | Maybe I Will | Domestic Superhero | Cooking on the Front Burner | 365 Days of Crafts | FrugElegance | Hot Eats and Cool Reads | A Girl and a Glue Gun |
The Princess and Her Cowboys | B&D Design | A Mummy Too | Food, Folks and Fun | My Daylights | A Vision to Remember | Persnickety Plates
Giveaway runs 9/21 until 9/28/15 at 12am MST. Winner gets to pick which color they want. Winner will be emailed on 9/28 and will have 24 hours to respond. US residents only. Good luck!
These were good! I made these using only brown sugar (I am a broke college student don’t want to buy white sugar) and pecans and chestnuts instead of walnuts. I saw this recipe and immediately made them. So good!
I didn’t add nuts but that sounds good =)
How could I substitute honey for the sugar? How much should I use?
I haven’t tried but a quick Google search gave me this that I would reference: http://www.thekitchn.com/4-rules-for-successfully-swapping-honey-for-sugar-in-any-baked-goods-230156
Could I freeze these after baking? If so how would you suggest reheating?
I have not froze these but I don’t see why not.
Bake, let cool completely, put them in freezer bags with the air pushed out. They should keep a couple months, at least.
When you’re ready to eat them, I’d put them in the fridge overnight to thaw or I think straight from the freezer to the microwave for about 20-30 seconds will do.