Tuesday, September 9, 2014

Apple Zucchini Muffins

I love making muffins!  Bake once and have little snacks or part of breakfast ready for the next 3-5 days!  In the fall, I make a ton of pumpkin muffins as well as a plain apple muffin...but last weekend I wanted something different!  And I happened to have some Jersey Fresh Zucchini in the fridge!

Your Shopping List for the Apple Zucchini Muffins:

  • 2 1/4 cups whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1/4 cup butter, softened to room temperature
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tbsp honey 
  • 1 tsp vanilla
  • 1 cup milk 
  • 1 cup shredded zucchini (about 1 medium or two small zucchini)
  • 1 cup chopped fuji apple (I use one large apple)
  • cinnamon sugar for sprinkling 

Now Let's Make the Apple Zucchini Muffins:
  1. Preheat your oven to 375 degrees and line 18 muffin cups with paper liners 
  2. Use a cheese grater to shred the zucchini and place in a strainer, sprinkle with a pinch of salt to allow extra liquid to drain - set this aside
  3. In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg - set aside
  4. In the bowl of your stand mixer fitted with the whisk attachment, beat together the butter and brown sugar until light and fluffy
  5. Add in the egg and beat until well combined
  6. Add the honey, vanilla, and milk and beat on low speed, increasing to medium, until your wet mixture is fully incorporated
  7. Add the bowl of dry ingredients to the wet ingredients and mix on lowest speed until just combined
  8. Fold in the shredded zucchini and chopped apple
  9. Use a cookie or ice cream scoop to divide the batter evenly between the 18 muffin cups
  10. Sprinkle each muffin with extra cinnamon sugar if desired (I just buy the already mixed cinnamon and sugar in the baking aisle)
  11. Bake 18 - 20 minutes until tops of muffins are firm
  12. Cool in muffins tins for 10 minutes, then transfer muffin cups to a wire rack to cool completely
  13. Store muffins in an airtight container for 3 - 5 days or wrap individually for easy packing in school lunches and snack bags

I had two very happy little muffin eaters over the weekend!  And I promise your children will not even be able to taste the zucchini! 

I use these muffin pans from Williams Sonoma:


  1. I just left a comment, but it does not appear to have posted, so Ill leave it again. If both end up posting, I do apologize! The muffins look delicious! I recently discovered your blog through pinterest and I've read it all in a few days. I've also pinned most of your recipes. I'm going to be moving homes soon and was wondering if you could post some of your kitchen favorites or possibly do a little kitchen tour. Pink is my favorite color too! Your family is adorable and your girls are super sweet! Have a nice week :)


    1. Hi Trisha! Thank you so much for your kind words about my family! I'm so happy that you are enjoying the recipes too, you will have to let me know what you make! I actually do have a post planned for some of my kitchen favorites in the next few weeks so keep reading!

  2. Oh my - these look delicious - and it looks like she's enjoying them! I nominated you for the Liebster award (great way to get more exposure!) check it out here on my blog: http://www.pleasuresofthenw.com/the-liebster-award/

  3. Hi Lindsay! I just discovered your blog on the Momfessionals Recipe Club Link-Up and I just love it! I am having a fall craft day with my friends on Sunday & your Apple Zucchini Muffins will be the perfect treat to share with all of my besties. Thanks for sharing! Have a great day!

    1. I think that these muffins will be perfect for a Fall Crafting Day - which sounds super fun! I hope they come out great!



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