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Apple Cinnamon Zucchini Muffins

Apple cinnamon zucchini muffins with tender apple chunks and zucchini shreds, baked into warm, golden tops. This easy apple muffins recipe includes a cinnamon sugar crust that caramelizes on top.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
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
  • 0.33 cup vegetable oil
  • 0.25 cup applesauce
  • 1 tsp vanilla extract
  • 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
 

Prep the oven and pan
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners. Set the pan aside for quick filling.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Whisk until the spices look evenly distributed.
Mix the wet ingredients
  1. In a separate bowl, beat eggs, brown sugar, vegetable oil, applesauce, and vanilla extract until smooth. Scrape the bowl as needed so no sugar streaks remain.
Combine and fold in fruit and zucchini
  1. Stir the wet mixture into the dry mixture until just combined. Stop mixing as soon as no dry flour pockets are visible.
  2. Fold in grated zucchini and diced apple. Mix gently so the batter stays thick and the fruit pieces are well spaced.
Fill, top, and bake
  1. Divide the batter among muffin cups, filling each ¾ full. This helps the tops rise evenly.
  2. Mix sugar and cinnamon for the topping, then sprinkle it over each muffin. Make sure the topping lands on the tops for a caramelized crust.
  3. Bake for 20–22 minutes at 375°F until a toothpick comes out clean and the tops are golden. Let them bake until the center is set.
Cool
  1. Cool in the pan for 5 minutes before transferring to a wire rack. The short rest helps the crumb finish setting without steaming.

Notes

For the best texture, squeeze the grated zucchini dry before mixing so the batter doesn’t turn watery. Store muffins 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 applesauce (use the same total quantity) for a slightly less tender but still moist muffin.