Ingredients
Scale
- 1 medium zucchini (about 227 grams), washed with ends trimmed
- 1 granny smith apple (about 114 grams), washed with the skin left on and cored
- 1 tablespoon (13 grams) granulated sugar
- pinch of fine sea salt
- 2 1/4 cups (286 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar, preferably dark brown
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 cup (120 grams) whole milk, at room temperature
- 1/2 cup (120 grams) full-fat sour cream or plain yogurt, at room temperature
- 6 tablespoons (85 grams) unsalted butter, melted and cooled completely
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 1/4 cup (32 grams) all-purpose flour
- 1/4 cup (25 grams) old-fashioned oats
- 1/4 cup (34 grams) hulled pepitas or sunflower seeds or chopped pecans
- 1/4 cup (50 grams) brown sugar, preferably dark brown
- 1/2 teaspoon cinnamon
- pinch of fine sea salt
- 3 tablespoons (43 grams) unsalted butter, chilled and cubed
Instructions
- Coarsely shred the zucchini and green apple using a food processor or box grater. Remove large strips of apple peel and toss with 1 tablespoon granulated sugar and a pinch of salt.
- Allow the mixture to drain in a fine mesh strainer set over a bowl for at least 20 minutes.
- Preheat the oven to 425°F and position an oven rack to the upper third. Prepare a 12-cup muffin tin with paper liners and spray the liners lightly with nonstick baking spray.
- In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, cloves, and allspice. Mix well and set aside.
- In a liquid measuring cup or small bowl, whisk the milk, sour cream, cooled melted butter, eggs, and vanilla together until combined.
- Squeeze the excess moisture from the zucchini and apples using paper towels or cheesecloth. Break apart the mixture and add to the flour mixture.
- Pour the wet ingredients into the flour mixture and stir gently until just combined. Cover the batter and let it rest for 20 minutes.
- To prepare the crumble, mix flour, oats, pepitas, brown sugar, cinnamon, and salt in a small bowl. Incorporate the chilled butter until clumps form.
- Distribute the muffin batter evenly among the 12 liners.
- Top each muffin with a heaping tablespoon of crumble and gently press it into the batter.
- Bake for 5 minutes at 425°F. Then lower the temperature to 375°F without opening the oven and bake for an additional 15-18 minutes, until golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool on a rack for 10 minutes before removing them from the tin, then let them cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Allow the muffins to cool completely for better texture.
For added flavor, try using different types of apples or spices in the recipe.
These muffins freeze well; store in an airtight container for later enjoyment.
- Prep Time: No Data
- Cook Time: 70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg