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Tuesday, September 23, 2014

Apple Zucchini Muffins

These muffins are nice for fall, with their combination of apples and zucchini. My only complaint is that they don't use enough zucchini!!

I didn't have turbinado sugar so used organic sugar instead.


Apple Zucchini Muffins

Source: Two Peas and Their Pod 
Yields approximately 15 muffins

2 1/4 c white whole wheat flour
3/4 c dark brown sugar
1/2 teas baking soda
1/2 teas baking powder
1/2 teas salt
1 teas ground cinnamon
1/4 teas ground allspice
1 c buttermilk
1/4 cup unsweetened applesauce
1 T oil (melted coconut oil, canola oil, or vegetable oil)
1 egg
1 teas vanilla extract
1/2 c grated apple (I used ginger gold, but I bet a lot of varieties would work)
1/2 c grated zucchini, moisture slightly squeezed out between several layers of paper towel
1 c chopped peeled apple

For the topping:
2 T turbinado sugar
1/4 teas cinnamon

Preheat oven to 375F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.

To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.

Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

The original recipe says these muffins freeze well--I haven't tried it, but it seems like the sugar topping would get soggy.

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