We did the autumn in New England thing last weekend and hit the orchard for some picturesque apple picking! It was perfect weather and so early in the season that the trees were bursting with big red apples. Every year we come home with a big bag of apples, and I stare at them wondering how we’ll manage to eat them all! It’s a great creative challenge though, to brainstorm ways to use them in smoothies and crumbles, baking them into pies and turning them into sweet apple butter. This year I decided to work on an apple muffin recipe and managed to sneak some shredded zucchini in for a certain veggie-resistant toddler. The muffins were topped with dark chocolate chips, a peace offering for sneaking that zucchini in! We’ve been grabbing these for snacks and breakfast all week long; scroll down for the full recipe.
- 2 Cups of Flour
- 2 Tsp of Baking Powder
- ½ Tsp of Cinnamon
- ½ Tsp of Nutmeg
- ¼ Tsp of Salt
- ½ Cup of Sugar
- 2 Eggs
- 4 Tbsp of Melted Butter
- ½ Cup of Milk
- 1 Tsp of Vanilla Extract
- 1 Cup of Apples, diced
- ½ Cup of Zucchini, Shredded and drained of excess liquid
- ½ Cup of Dark Chocolate Chips
- Preheat oven to 350 degrees.
- Sift together flour, baking powder, cinnamon, nutmeg, and salt.
- In a bowl, whisk together sugar, eggs, melted butter, milk and vanilla.
- Whisk the dry ingredients into the wet ingredients until just combined.
- Fold in the diced apples, shredded zucchini (be sure to squeeze out excess liquid from the zucchini before measuring), and dark chocolate chips.
- Divide the mixture into 12 lined muffin tin cups and bake for 25 minutes.
- Remove and cool before serving.
