A to Z Muffins
Updated October 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 eggs
2 cups sugar
1 cup vegetable oil
1 cup grated, peeled apples
1 cup grated zucchini
2 cups flour
1 teaspoon cinnamon
¼ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts or pecans
Nutritional analysis per serving
53 grams carbs; 40 milligrams cholesterol; 457 calories; 15 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 26 grams fat; 2 grams fiber; 201 milligrams sodium; 5 grams protein; 35 grams sugar
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
I used half the sugar and it’s still plenty sweet. I’ll use even less next time.
Apple and Zucchini!
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
So many caveats in the comments!
Hi all, I followed everybody’s recommendations cut the oil back to 3/4 of a cup, cut the sugar back to a little under a cup and add a little extra zucchini. I also used half roasted walnut oil instead of just straight canola oil and I have to say it really added a nice touch.
Do read the comments submitted first. I did not and am disappointed. I doubled the recipe as is. Too sweet, too oily, and I ended up with enough batter for 24 muffins, and 1 loaf.