Zucchini, Apple and Raisin Muffins

Name: Zucchini, Apple and Raisin Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 large eggs (beaten); 1/2 cup vegetable oil; 1 cup granulated sugar; 1 tsp vanilla extract; 1 cup grated zucchini (about 1 medium zucchini); 1 cup grated apple (about 1 medium apple); 1/2 cup raisins (soaked in warm water and drained)

40 min 12 muffins Easy

All Recipes

Moist and flavourful muffins packed with zucchini, apple, and raisins, perfect for breakfast or a snack.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Zucchini, apple, and raisin muffins are a delightful way to start your day. These muffins are not only moist and delicious but also a great way to sneak some extra veggies into your breakfast. The combination of zucchini and apple adds a natural sweetness and a moist texture to the muffins, while the raisins provide little bursts of sweetness in every bite. They're perfect for breakfast on the go or a mid-morning snack with coffee.

Instructions

Preheat oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Prepare dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix wet ingredients

In another bowl, combine the eggs, vegetable oil, sugar, and vanilla extract. Stir in the grated zucchini and apple.

Pro tip: Ensure the zucchini is well-drained to avoid excess moisture.

Combine mixtures

Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing.

Fold in raisins

Gently fold in the drained raisins until evenly distributed throughout the batter.

Pro tip: Soak raisins in warm water for 10 minutes for extra plumpness.

Fill muffin tin

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Bake muffins

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Turn the muffins halfway through baking for even cooking.

Cool muffins

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

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Tips & Tricks

Use fresh, firm zucchini for the best texture.
Grate the apple with the skin on for extra fibre.
Soak raisins in warm water for plumpness.
Don't overmix the batter to keep muffins tender.

Frequently Asked Questions

What is the main flavour of these muffins?

The muffins have a sweet flavour, with hints of zucchini, apple, and raisins.

How can I make these muffins healthier?

You can substitute half of the all-purpose flour with whole wheat flour and reduce the sugar to 3/4 cup.

Can I use a different oil?

Yes, you can use melted coconut oil or light olive oil instead of vegetable oil.

How long should I bake zucchini muffins?

Bake the muffins for 20-25 minutes at 350°F (175°C).

Can I freeze these muffins?

Yes, you can freeze them for up to 3 months in an airtight container.

Serving Suggestions

These muffins can be served warm or at room temperature, making them a versatile addition to your breakfast spread. Pair them with a dollop of butter or a spoonful of yoghurt for an extra treat. To make ahead, store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Simply reheat in the oven or microwave when ready to enjoy.

Nutrition per serving

180

Calories

Protein

Fat

These moist and flavourful zucchini muffins are packed with nutrients and are perfect for breakfast or a snack.

Easy40 min

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