Sheet Pan

Apple Zucchini Spice Muffins

October 18, 2014
Author Notes

Fall is harvest time for the freshest and tastiest apples and zucchini. Here is an easy recipe for breakfast or an afternoon break. I add minced raisins and toasted walnuts and flavor with pumpkin pie spice. The topping is more fresh apple wedges tossed in brown sugar and cinnamon. COOKS NOTES: Use a paper towel to absorb excess moisture in the grated apples and zucchini before adding to the batter. Use a Jumbo/Texas sized muffin pan for 8 muffins or (my favorite) short crumb cake baking paper cups, no muffin pan needed, to also make 8. —Lorraine Fina Stevenski

  • Prep time 30 minutes
  • Cook time 20 minutes
  • Makes 8 muffins
  • 1- 1/2 cups white whole wheat flour
  • 2 tablespoons golden flaxmeal
  • 3/4 cup light brown sugar, or stevia brown sugar blend
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumkin pie spice
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/3 cup canola oil
  • 1/2 cup light buttermilk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • ADD IN'S:
  • 1/2 cup raisins, chopped
  • 1/2 cup toasted walnuts, chopped
  • 1 medium zucchini, skin on, remove seeds, grated and then pressed in a paper towel
  • 1 medium, Honeycrsip apple, peeled, cored , grated and then pressed in a paper towel
  • 1 medium, Honeycrisp apple, remove skin, core and then cut into 1/4" slices
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • sprinkle of cinnamon sugar on each muffin
In This Recipe
  1. Preheat the oven to 350 degrees. Line 8 Jumbo muffin cups or arrange 8 short crumb cake baking cups on a half sheet pan.
  2. MAKE THE BATTER: In a large mixing bowl whisk together all the dry ingredients. In a medium mixing bowl, whisk together all the wet ingredients. With a rubber spatula, add the wet ingredients to the dry ingredients and stir just a few times. Gently stir in the raisins, walnuts, shredded zucchini and shredded apple. Stir just until combined. Set aside while making the topping. (This rest period gives the batter a chance to hydrate the flour and flax and the baking powder to start activating)
  3. MAKE THE TOPPING: In a small mixing bowl, toss the apple wedges, brown sugar and pumpkin pie spice.
  4. PUT IT ALL TOGETHER: Fill each muffin cup almost to the top. Arrange 3 apple wedges on top of each muffin. Sprinkle with cinnamon sugar. Bake for 18-20 minutes or until a tester comes out clean. The muffins will look shiny and wet when done. Cool slightly and then serve warm.

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