The Kitchn: Apple Zucchini Muffins
Zucchini bread was one of the first things I learned how to bake from scratch. It was super moist, full of oils, and topped with a mound of cream cheese frosting. My 20-year-old self was in love. Nowadays, especially since I bake so often, I try to look for healthier options. These apple zucchini muffins are the perfect compromise -- with their oat crumble topping and dollop of sweetened creme fraiche, that super-rich cream cheese frosting is hardly missed.
This recipe is a great way to incorporate both the last of the zucchini and the first apples of autumn. The zucchini adds moisture and is a great way to sneak in an extra serving of vegetables. Because they stay so moist and are quite portable, these muffins are perfect for eating on-the-go or a quick breakfast -- or at least that is how I've been enjoying them all week. They would probably make for a great after-school snack, too.
Apple Zucchini Muffins
Makes 12 muffins.
For the muffins:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
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