Savor the cozy flavors of fall with our Apple Cinnamon Zucchini Muffins. Moist and spiced to perfection, these muffins are a delightful fusion of sweet apples, warm cinnamon, and the subtle goodness of shredded zucchini. Each bite is a comforting blend of textures, from the tender crumb to the juicy bits of apple. Perfect for breakfast or as a snack, our Apple Cinnamon Zucchini Muffins are a delicious way to enjoy the abundance of autumn flavors in a single, portable treat.
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini
1 cup peeled, cored, and diced apple
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, combine the applesauce, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the shredded zucchini and diced apple until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 18-20 minutes | Total Time: 35-40 minutes