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There’s something inherently satisfying about biting into a warm, freshly baked muffin. Muffins are not only a delightful treat but also a versatile canvas for flavors, textures, and nutritional benefits. Among the myriad of muffin recipes available, Zesty Zucchini Apple Muffins stand out for their unique combination of ingredients that promise both taste and health benefits. This recipe appeals to both the sweet tooth and the health-conscious, making it a perfect addition to your breakfast table or afternoon snack.

Zucchini Apple Muffins

Discover the joy of baking with this delicious Zesty Zucchini Apple Muffins recipe! Combining the moistness of zucchini and the sweetness of apples, these muffins are not only a tasty treat but also a nutritious option for breakfast or snacks. Packed with essential vitamins and fiber, they cater to health-conscious eaters without sacrificing flavor. Perfect for customizing with nuts or dried fruits, these muffins are sure to delight anyone who tries them. Bake your batch today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

1 cup shredded zucchini (approximately 1 medium zucchini)

1 cup peeled and grated apple (approximately 1 medium apple)

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

½ cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup raisins or dried cranberries (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.

    Mix Dry Ingredients: In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined. Set this mixture aside.

      Prepare Zucchini and Apple: Grate the zucchini and apple using a box grater or food processor. Place each in a clean kitchen towel and squeeze out as much moisture as possible from both. This step helps prevent soggy muffins.

        Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar and packed brown sugar. Add in the eggs, and with a whisk or electric mixer, beat until the mixture is smooth and well blended. Stir in the vegetable oil and vanilla extract until fully integrated.

          Incorporate Dry Ingredients: Gradually add the reserved flour mixture to the wet ingredients, using a spatula to gently fold them together. Mix just until combined, ensuring not to overmix as this can lead to dense muffins.

            Fold in Zucchini and Apple: Carefully fold in the prepared shredded zucchini, grated apple, and your choice of optional ingredients, such as chopped nuts or dried fruit, until evenly distributed throughout the batter.

              Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow space for rising.

                Bake: Transfer the muffin tin to the preheated oven and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool: Once baked, allow the muffins to cool in the pan for about 5 minutes. After that, gently transfer them to a wire rack to cool completely, promoting even air circulation.

                    Enjoy: Serve the muffins warm or at room temperature. They are a delightful option for breakfast or as a satisfying snack any time of day!

                      Prep Time, Total Time, Servings: 15 mins | 40 mins | Makes 12 muffins