These healthy apple cinnamon muffins are sweet and crunchy thanks to a streusel topping, and packed with nutritious carrots and zucchini. Make a double batch and enjoy one now, and save one for breakfast or snacks the next day!
The air is crisp and the winds are strong. The boots and sweaters are out. It's definitely fall here in the Pacific Northwest, and for me that means apples and baked goods!
I love cooking with apples and baking with them! They enhance fall dishes like Pork Tenderloin with Hard Cider, Apples, and Sage or Roasted Brussels Sprouts. And they are perfect for delicious treats like Apple Pie Bars, Skillet Apple Crisp, Baked Apple Cinnamon Donuts, and Apple Fritters.
What you need to make apple cinnamon muffins
These delectable muffins are packed with healthy fruits and vegetables. The full ingredient measurements are in the printable recipe card below. To start, you'll need:
- green apples
- all-purpose flour
- granulated sugar
- light brown sugar
- baking soda
- baking powder
- vanilla extract
- large eggs
- almond milk
- ground cinnamon
A super buttery, sugary streusel topping for these apple muffins that would probably negate the healthy addition of the veggies... but totally make each and every bite of these muffins THE BEST HEALTHY APPLE CINNAMON MUFFINS you have ever tasted.
My 12-year-old son declared these muffins to be the best I have ever made.
My 9-year-old daughter couldn't get enough.
Then I told them they had veggies in them. Their smiles turned to small frowns... and then the little rascals shrugged and continued to eat more. And more. My son even commented "I can't even tell there are veggies in here." That's the beauty of these, son. Enjoy!
Fair warning: you should most definitely double this recipe and make two batches, because they will be gone so fast!
Tips for baking the best apple cinnamon muffins
There are two secret ingredients that make these healthy apple cinnamon muffins so soft and tender. It's thanks to the added moisture from the grated carrots and zucchini. I use finely grated – not shredded veggies – because that helps bring out the liquids in the veggies and helps them blend in more in the muffins.
Another trick: dice the apples into teeny tiny itty bitty little pieces (see the photo with ingredients above). This helps the muffins to cook evenly. Not to mention, many people don't like biting into large chunks of fruit in muffins.
One additional trick: add some of the itty bitty apple pieces to the buttery sugary streusel topping. This gives these muffins the most delicious, satisfying crunch to each and every bite.
How to store muffins
Store baked muffins in an airtight container at room temperature for up to five days. You can also freeze them in freezer-safe containers for up to two months.
If you would like to make these even healthier, simply omit the streusel topping. I mean, they are really good without the topping, but they are oh so better with the topping!
We're making these all the time now. We made these last weekend. I'm making them every chance I get. Try the recipe for yourself and let me know how yours turn out!
- 8 tablespoons 1 stick butter at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup almond milk
- ½ cup peeled finely diced green apples
- ¼ cup finely grated carrots
- ¼ cup finely grated zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pre-heat oven to 375 degrees.
- Prepare a 12-cup muffin tin with muffin/cupcake liners. Set aside.
To Make The Streusel Topping
- In a medium or large bowl, sift together flour, brown sugar, granulated sugar, ground cinnamon, and green apple until well blended.
- Using your hands (or two forks, but your hands are the best kitchen tools for this job!), add the cubes of butter and knead them into the dry mixture until you get a nice crumble (see photo on UrbanBlissLife.com for example).
- Set aside.
To Make Muffins
- In a stand mixer or using a hand mixer over a large bowl, cream the butter and both sugars until well blended. Slowly add the eggs and vanilla, then the almond milk.
- With the mixer on slow speed, gently add the green apples, carrots, and zucchini. Mix for 1-2 minutes until well blended.
- While the wet ingredients are mixing, in a separate, large bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Slowly add the dry ingredients to the wet ingredients until well blended.
- Using a medium cookie scooper or spoon, fill muffin cups about ¾ of the way.
- Top each muffin cup with enough streusel to cover the top of the muffin batter.
- Bake at 375 degrees for 22-25 minutes. Tops should be golden brown.
What are your favorite fall baked goods to enjoy when the weather turns crisp and cool?