Cinnamon Apple Zucchini Muffins | Recipe
Author: 
Recipe type: Breakfast, Dessert
Cook time: 
Total time: 
Serves: 12
 
Moist, gooey, sweet with a little bit of spice, colorful, and topped with mouth-watering cinnamon apples, these muffins are sure to become a family favorite like they did in my house!
Ingredients
  • 3 Granny Smith apples, peeled and chopped (you can use other varieties if you choose, but use only 2 if they are large like Fuji apples)
  • ½ cup water
  • 1 medium zucchini, grated
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  • 1 teaspoon baking soda
  • ⅛ teaspoon cinnamon
  • ½ cup sugar
  • 1½ cups flour
  • ⅛ teaspoon cinnamon (for the apple topping)
  • ½ teaspoon sugar (for the apple topping)
Instructions
  1. Preheat the oven to 325°.
  2. Add your chopped apples and water to a pot and bring to a slight boil. Reduce heat to low, cover, and simmer for 10 minutes.
  3. While your apples are cooking, you can start preparing the rest of the wet ingredients for your muffins. Begin by grating the zucchini, leaving the skin on. Put the grated zucchini into a large mixing bowl.
  4. Mix in the butter, egg, and vanilla.
  5. Once the apples are cooked, drain out the excess water then remove half of the apples and mash them up with a potato masher.
  6. Mix the mashed apples into the wet mix.
  7. Begin adding in the dry ingredients; mix in the salt, baking soda, cinnamon, and sugar.
  8. Now slowly fold in the flour. Mix just until wet; be careful not to over-mix.
  9. Scoop the muffin mixture into a lightly greased muffin pan filling each cup ¾ full.
  10. Back to your pan with the remaining apples, add the ⅛ teaspoon cinnamon and ½ teaspoon sugar. Cook on medium for another 2 minutes to get the cinnamon sugar mixture to really stick.
  11. Using a spoon and pressing down on the mixture at a slight angle, add a small amount of apples to the canter of each muffin. Pressing gently as you dump in the apple mixture will prevent the apples from falling off after baking.
  12. Bake the muffins for about 30 minutes or until slightly golden and a toothpick poked into the center comes out clean.
  13. Let the muffins sit in the pan for a couple minutes after they are removed from the oven, then move them onto a cooling rack. Enjoy warm or cooled!
Notes
Tap Test Tip: You can tell if a muffin is done without a toothpick by tapping on the top--if it leaves a print it needs to cook it a little longer and if it bounces right back up the muffins are done!
Nutrition Information
Serving size: 1 muffin Calories: 187 Fat: 8g Saturated fat: 3g Trans fat: 9g Carbohydrates: 26g Sugar: 13g Sodium: 123mg Fiber: 1g Protein: 3g Cholesterol: 30mg
Recipe by Arts and Crackers at https://artscrackers.com/2014/07/25/delicious-breakfast-and-dessert-muffins-with-hidden-vegetables/