Apple Zucchini Muffins - soft and fluffy muffins with grated zucchini and apple. Perfect for lunch boxes or as an after-school snack!
If you have more zucchini to use up, you also need to try my Chocolate Zucchini Bread and my Zucchini Cornbread Muffins.
I knew these Apple Zucchini ones will be a great hit as soon as the came out of the oven. They smelled so good and looked fantastic! They melt in your mouth! The apple and zucchini is a great combo and makes these a perfect addition to lunch boxes or as an after-school snack. They were a huge hit with my kids and I have a feeling, they will be with others. Besides, they are extremely easy to make and you can have them done in under 30 minutes. The apple and zucchini make them softer than maybe regular muffins. They are moist and fluffy, which contributes to the melt-in-your-mouth factor.
Ingredients:
- zucchini
- apple
- all-purpose flour
- baking powder
- baking soda
- sugar
- salt
- cinnamon
- buttermilk
- pure vanilla extract
- vegetable oil
- large egg
Instructions:
- Start by grating zucchini. You need to squeeze any moisture out of it so it's helpful to grate it right above a paper towel, then gather the edges and squeeze the water out over a sink. If you skip this step, the muffins won't bake properly.
- Next, whisk together dry ingredients. Add zucchini and apple and stir gently. Coating both with dry ingredients will prevent it from sinking to the bottom of the muffins.
- Whisk wet ingredients in a bowl, then stir in with dry ingredients.
- Divide batter among muffin cups and bake until golden on top.
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Kitchen tools needed:
- 2 mixing bowls
- whisk
- spatula
- grater
- paper towels
- muffin pan
How to bake with zucchini?
It is important to squeeze the moisture out of both, zucchini and apple, so the muffins will bake evenly and won’t sink. I recommend squeezing the zucchini and apple in paper towels. The colander doesn’t do an as good job here. I bought large zucchini at Aldi's and one shredded zucchini equaled 3 cups. I used one cup for these muffins and placed the rest in a container with lid and refrigerated for the next day. I used the remaining two cups in my Double Chocolate Zucchini Bread recipe.
More delicious muffins recipes:
If you like this recipe and happen to make it, snap a photo and share it on Instagram! Tag me @crunchycreamysweet so I can check it out!
Apple Zucchini Muffins
Ingredients
- 2 cups all-purpose flour
- 1 and ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 cup shredded zucchini see note
- 1 cup shredded apple (one medium apple I used gala)
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- 1 large egg
Instructions
- 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.
Jola says
I already know what I will do for the children when they go to school. Your recipe is brilliant. I've always made zucchini salty, and here's such a nice variety. I like it very much
Therese G says
I thought this would be a nice combination of zucchini and apple. They came out a little dry and I believe it’s because of squeezing out the moisture. Next time I’ll leave the liquid, I used regular milk. Thank you for a great recipe
Kay says
The paper towel was a bit messy in squeezing out the liquid. I tried cheesecloth instead. Much better.
Lana says
Added handful of raisins ( washed and dried) .
Replaced buttermilk with plain yougurt and a spoon of milk ( no buttermilk at home and child is asking for muffins)
And placed less sugar, since i had to substitute vanila extract with vanilla sugar ( placed with dry ingredients):)
It came out great! Very moist, my 5 year old loved it.
I would place even less sugar next time, not a big fun of overly sweet goods.
kristie says
These were delicious! I did make a few modifications - My daughter can't have dairy so I used flax milk and added the vinegar to create the buttermilk. I also used 1/2 cup of honey instead of sugar, and coconut oil for vegetable oil. They turned out perfect!
Tammy says
Was wondering do you have to use the buttermilk or can you use skim or 2percent milk
Anna says
Hi Tammy! I do not recommend skim milk. You don't have to buy buttermilk. Just mix 2 teaspoons of apple cider vinegar with milk. Let it stand for 5 minutes to sour. Then it's ready to be used in this recipe. I hope this helps!
Penelope says
These get the thumbs up from my fussy 3 year old. Best muffins I've made in a long while. I did half the sugar and it worked fine. Thanks for sharing
Anna says
Thank you so much, Penelope! I am so glad the muffins were a hit and that your little one enjoyed them!
April says
Yummy! Glad I stumbled upon your recipe! Made these yesterday afternoon- and between my 2 yr. old, husband, and myself- have less than half left! I substituted regular milk (bc I forgot Buttermilk) and added a super-ripe banana (bc I had one lonely one ready to be trashed) Thanks for sharing! I’ll def make again! Great for any meal! 😊
Chicky says
Hi, m new to baking and was wondering about the measurements... when you say 1 cup of shredded zucchini and apple, is that 1 cup before or after squeezing out the liquid?
Lorna says
Do you I have to use the sugar or can I just skip that? And just let the apple be the sweet component.
Anna@CrunchyCreamySweet says
Hi Lorna! I do not recommend skipping the sugar. It is important ingredient in baking. You can use less of it ( even 1/2 cup ) or use half white sugar and half sweetener like Stevia. I hope this helps! -Anna
Ashley says
These are perfect for summer snacking! And I love how fresh and clean your site is looking!
GiGi Eats says
Oh that sneaky zucchini strikes again!! I have yet to bake with it though! 😮
Medha says
These muffins look so moist and delicious- and healthy!
Megan Keno says
These look fantastic!!!
Jessica says
Love the apple zucchini combo! I'll have to see if I can finally get my husband to eat zucchini in baked goods with these muffins!
S. Mort says
Use a yellow zuc or a white patty pan squash and he won’t even know it is there because there is no green to give it away. 🤫
Danae says
Anna these muffins look so tender and fluffy! They would be gone instantly in our house. I love the apple and zucchini combination!