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Zucchini Apple Muffins

01 hour 10 minutes

Tessa Arias

Author:

Tessa Arias

Modified: August 3, 2026

Tall, moist, and perfectly spiced zucchini apple muffins feature a buttery crumble topping and are perfect for breakfast, afternoon tea, or an anytime snack.

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Tessa’s Recipe Rundown

Taste: Warmly spiced without being overwhelming, the perfect transition-to-fall flavor profile.

Texture: Light, fluffy, and moist crumb contrasted by the slightly crunchy topping.

Ease: There’s some hands-off prep time, but this recipe is very easy otherwise.

Why you’ll love this recipe: It’ll be your new back-to-school season favorite.

If you’re looking for an easy recipe to transition from summer to fall, these Zucchini Muffins are it!

overhead view of a moist and fluffy zucchini apple muffin on its wrapper with a bite taken out

They bake up mile-high, and that crumble on top has that buttery, crunchy texture you’ll be dreaming about for days. The perfect back-to-school recipe!

Recipe Ingredients

overhead view of all zucchini muffin ingredients portioned on a dark rimmed baking tray

Zucchini and apple: Use 1 medium zucchini and 1 apple, shredded on the big holes of a box grater. Leave the skin on!

  • Swap: I prefer a Granny Smith apple for its tartness, but use any apple you enjoy for baking.

Full-fat sour cream: The richness and thickness help create tall, tender muffins with balanced flavor.

  • Swap: Full-fat plain yogurt in place of sour cream.

Dark brown sugar: In both the batter and the crumble, the added molasses adds a depth of flavor and helps the crumble hold its shape instead of drying out sandy.

  • Swap: Light brown sugar if needed.

Warm spices: Cinnamon, nutmeg, ginger, cloves, and allspice. Be sure your spices are fresh for maximum flavor.

Pepitas: Hulled, raw pumpkin seeds add crunch and a pop of green in the crumble.

  • Swap: Sunflower seeds or chopped pecans work, too.

How to Make Zucchini Muffins (Step by Step)

shredded zucchini and apple in a colander set over a glass bowl
1

Prepare zucchini & apple: Shred both on the big holes of a box grater, leaving the skin on. Toss with 1 tablespoon sugar and a pinch of salt and allow to sit over a colander for 20 minutes

two hands squeezing the excess moisture out of the shredded zucchini and apple into the glass bowl
2

Drain zucchini & apples: Wring out any excess moisture and discard it all. Don’t skip this step, otherwise you’ll end up with rubbery and bland muffins.

overhead view of the muffin batter in a glass bowl with a silicone spatula
3

Mix & rest the batter: Once the batter is prepared, cover and let it rest for 20 minutes. This dramatically enhances the height of the muffin tops and helps intensify the flavor!

overhead view of crumble topping inside small bowl
4

Prepare the crumble: Meanwhile, combine all the crumble ingredients, using a fork, pastry blender, or your fingers to cut the butter into the mixture.

hand sprinkling crumble topping onto muffin batter inside pan
3

Scoop & top: Divide the rested batter evenly between 12 lined muffin cavities, filling each almost to the top. Sprinkle with a heaping tablespoon of crumble, pressing into the batter.

overhead view of muffins before baking baked
4

Bake: Bake at a high temperature of 425°F for 5 minutes, then drop the temperature to 375°F and continue baking for another 15-18 minutes. Let cool.

overhead view of freshly baked zucchini apple muffins in muffin tin

Storage & Make ahead

Room temperature: Store the cooled muffins in an airtight container for up to 2 days.

Fridge: Store in an airtight container for up to 5 days.

a zucchini apple muffin on a small gray plate, cut in half, with butter smeared on one half
a single tall zucchini apple muffin on a white surface
Yields: 12 muffins

How To Make

Zucchini Apple Muffins

Tessa Arias
Yields: 12 muffins
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Review Recipe Print Recipe
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Review Recipe Print Recipe
Tall, moist, and perfectly spiced zucchini apple muffins feature a buttery crumble topping and are perfect for breakfast, afternoon tea, or an anytime snack.

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Ingredients

For the Zucchini Mixture:

  • 1 medium zucchini (about 227 grams), washed with ends trimmed
  • 1 Granny Smith apple (about 114 grams), washed with the skin left on and cored
  • 1 tablespoon (13 grams) granulated sugar
  • Pinch of fine sea salt

For the Muffin Batter

  • 2 1/4 cups (286 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar, preferably dark brown
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 cup (120 grams) whole milk, at room temperature
  • 1/2 cup (120 grams) full-fat sour cream or plain yogurt, at room temperature
  • 6 tablespoons (85 grams) unsalted butter, melted and cooled completely
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla

For the Crumble Topping

  • 1/4 cup (32 grams) all-purpose flour
  • 1/4 cup (25 grams) old-fashioned oats
  • 1/4 cup (34 grams) hulled pepitas (or sunflower seeds or chopped pecans)
  • 1/4 cup (50 grams) brown sugar, preferably dark brown
  • 1/2 teaspoon cinnamon
  • Pinch of fine sea salt
  • 3 tablespoons (43 grams) unsalted butter, chilled and cubed

Instructions

Make the zucchini mixture:

  • Using a food processor or box grater, coarsely shred the zucchini and green apple. If you notice any large strips of apple peel, remove and discard them. Toss with 1 tablespoon of granulated sugar and a pinch of salt. Place in a fine mesh strainer set over a bowl, allowing excess water to drain from the zucchini and apple for at least 20 minutes.

Make the muffin batter:

  • Meanwhile, preheat oven to 425° F. Position an oven rack to the upper third of the oven. Line a standard 12-cup muffin tin with paper liners and lightly spray the interior of each liner with nonstick baking spray.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, cloves, and allspice. Set aside.
  • In a liquid measuring cup or small bowl, whisk together the milk, sour cream, cooled melted butter, eggs, and vanilla, until combined, about 15 seconds. Set aside.
  • Using paper towels or cheesecloth, firmly squeeze the zucchini and apples to wring out any excess moisture. Break apart the squeezed zucchini and apple with your hands before adding them to the flour mixture. Pour in the wet ingredients and stir with a spatula until just combined. Cover and let batter rest for 20 minutes.

Make the crumble topping:

  • Meanwhile, prepare the crumble. In a small bowl, add the flour, oats, pepitas, brown sugar, cinnamon, and salt. Using a pastry blender, fork, or your fingertips, press the butter into the dry ingredients until the mixture forms crumbly clumps.
  • Divide the batter evenly among the 12 liners, filling each almost to the top (about a heaping 1/4 cup each). Sprinkle a heaping tablespoon of crumble over each muffin, and gently press into the batter.
  • Bake for 5 minutes at 425°F. Without opening the oven, lower the temperature to 375°F and continue baking for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • Cool muffins on a rack for 10 minutes before removing from the muffin tin. Let muffins cool completely.
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Photos by Joanie Simon.

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