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Apple Cinnamon Zucchini Muffins

Apple cinnamon zucchini muffins with tender apple chunks and grated zucchini shreds baked into a golden, spiced crumb. Finished with a cinnamon sugar topping that caramelizes on top for a warm fall breakfast muffin.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup brown sugar, packed
  • 0.333 cup vegetable oil
  • 0.25 cup applesauce
  • 1 tsp vanilla extract
Fruit and vegetables
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup apple, peeled and finely diced (about 1 large apple)
Topping
  • 1 tbsp sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners. This ensures the batter bakes right away for evenly risen muffins.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl until evenly combined. Stop when the mixture looks uniform with no streaks.
Mix wet ingredients
  1. In a separate bowl, beat eggs, brown sugar, vegetable oil, applesauce, and vanilla extract until smooth. The mixture should look glossy and fully incorporated.
Combine batter
  1. Stir the wet mixture into the dry ingredients until just combined. Stop mixing as soon as you no longer see dry flour so the muffins stay tender.
Add zucchini and apple
  1. Fold in the grated, squeezed-dry zucchini and the diced apple. The batter should be speckled throughout with visible apple chunks and zucchini flecks.
Fill and top
  1. Divide the batter among the muffin cups, filling each about ¾ full, then sprinkle cinnamon sugar topping over each. Aim for an even layer on top so the crust caramelizes.
Bake
  1. Bake at 375°F for 20–22 minutes, until a toothpick comes out clean and the tops are golden. Look for a springy dome and lightly browned edges.
Cool
  1. Cool the muffins in the pan for 5 minutes before transferring to a wire rack. Letting them rest first helps the tops set without sticking.

Notes

For the most moist crumb, squeeze the grated zucchini very dry so it doesn’t release excess water during baking. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze up to 2 months. For a lighter option, replace the vegetable oil with an equal amount of neutral-mild applesauce only if you don’t mind slightly softer muffins.