A to Z Muffins
Updated Oct. 12, 2023
- Total Time
- 55 minutes
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3eggs
- 2cups sugar
- 1cup vegetable oil
- 1cup grated, peeled apples
- 1cup grated zucchini
- 2cups flour
- 1teaspoon cinnamon
- ¼teaspoon baking soda
- 2teaspoons baking powder
- ½teaspoon salt
- 1teaspoon vanilla
- 1cup chopped walnuts or pecans
Nutritional analysis per serving (12 servings)
457 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 53 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 5 grams protein; 201 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter muffin tins and coat lightly with flour to make 12 large muffins, or line the tins with fluted paper inserts. Preheat oven to 350 degrees.
- Step 2
Beat eggs until light, gradually adding the sugar. Beat in the oil and stir in the apples and zucchini.
- Step 3
Sift flour, cinnamon, baking soda, baking powder and salt together and fold into the batter. Stir in vanilla and nuts.
- Step 4
Spoon the batter into the muffin tins, filling the tins about two-thirds of the way full, and bake 35 to 40 minutes, until a cake tester comes out clean.
Private Notes
Comments
Apple and Zucchini!
I used half the sugar and it’s still plenty sweet. I’ll use even less next time.
Ok. Just made these. 1. They're quite oily 2. Waaaaay too sweet.... follow advice below and do 1 cup sugar. I made 2 batches (thought I had screwed up) and the 1 cup is still a bit too sweet 3. It's a cupcake not a muffin 4. The taste is fine but pretty basic. Most of my complaints are on the texture. Notes to actually make this good: - I think I'll do more apple, less zucchini - up the flour - sub oat flour by weight to add muffin-y-ness to it - reduce the sugar even further. 3/4 cup suga
I used half the sugar and it’s still plenty sweet. I’ll use even less next time.
This recipe makes double what it says of what I assumed was the regular muffin, as opposed to the mini. Maybe 12 if you make cafe size muffins. I took half of the batch to work (because there was no way we were eating all of these at home), and people were raving. These are southern women who bake regularly. Do not hesitate to make these! As a note, I have a kid who doesn’t like nuts so I waited until the end and topped them with the nuts instead of mixing in. Nice crust on top as a result.
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