I love apple season and the smell of warm baking apples and cinnamon, in all of their varieties: apple pies, apple crisps, apple butter, and now apple muffins. These muffins also have a little bit of summer thrown in, in the form of some shredded zucchini frozen from our summer harvest.
This is a pretty simple muffin recipe to throw together and it leaves your house with that wonderful smell of fall baking for the rest of the day!
Start with peeling an apple and finely chopping it. Also shred your zucchini. Set aside.
Combine your dry ingredients: flour, sugar, brown sugar, cinnamon, baking powder, and salt.
Mix two beaten eggs with maple syrup (not pancake syrup, but REAL 100% maple syrup), melted butter, vanilla, and maple extract. Stir in zucchini and apples.
Prepare Maple Streusel Topping: Stir together flour, brown sugar, cinnamon, and a pinch of salt. With a fork, mix in maple syrup and maple extract, and then butter. Mix until crumbly.
Combine the wet and dry ingredients and stir just until moistened. Add nuts, if using.
Spoon batter into muffin tins, either lined with paper liners or sprayed with baking spray. Fill each cup about ¾ of the way to the top. Sprinkle with streusel topping. I ended up with a little bit more of the topping than I had muffins.
Bake at 350°F for 20-25 minutes. This recipe makes about 15-18 muffins.
RECIPE:
Apple Zucchini Muffins with Maple Streusel Topping
2 ½ cups flour
½ cup brown sugar
¼ cup sugar
1 Tbs baking powder
1 ½ tsp cinnamon
¼ tsp salt
2 eggs, beaten slightly
½ cup maple syrup (use 100% pure maple syrup)
½ cup melted butter
1 tsp vanilla
½ tsp maple extract
1 cup peeled, finely chopped apple (about 1 medium apple)
1 cup shredded zucchini
1 cup chopped nuts, optional
Streusel Topping:
1 cup flour
2 Tbs brown sugar
¼ tsp cinnamon
pinch salt
3 Tbs maple syrup
¼ tsp maple extract
3 Tbs butter, softened
Preheat oven to 350°F. Line muffin tins with paper liners, or spray with baking spray.
Combine flour, sugars, baking powder, cinnamon and salt in a large mixing bowl. In a separate bowl, mix together eggs, maple syrup, melted butter, vanilla, and maple extract. Peel and chop apple; shred zucchini. Stir into egg mixture.
Prepare Streusel Topping: Stir together flour, brown sugar, cinnamon, and salt. With a fork, stir in maple syrup and extract. Stir in butter until mixture is crumbly. Set aside.
Stir together wet and dry ingredients (not topping) just until moistened. Add nuts, if desired.
Spoon batter into prepared muffin pans. Top each muffin with 1-2 Tbs streusel topping, crumbling the topping with your fingers. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
Yield: 15-18 muffins
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Last week the weather turned cold, and it was time to bring in all of the remaining vegetables and herbs. Some of these things will be dried or frozen, but I took the opportunity to use some of the last of our oregano and thyme to make this pizza topping.
Meanwhile chop your herbs of choice- we used oregano and thyme (basil would also be good) and stir in some chopped garlic. Top zucchini and tomato slices with herb/garlic mixture. Roast again for another 10 minutes.
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