Apple-Zucchini Muffins

I think I might be the first person to think that zucchini and apples might go together! {Not really}. The combo sounded great to me and I have lots of apples to use up so who thought it would be difficult to find such a muffin recipe. I still wasn't able to find one, so I adapted it from a apple-nut recipe. This recipe is a winner on all sorts of levels. Not only did I need to keep myself from eating the batter, but when baked, they look so rustic and comforting.

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Apple-Zucchini Muffins
Adapted from: Emeril Lagasse

Ingredients:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 large eggs
1/2 cup buttermilk {or sour cream}
4 Tbsp. melted butter
1 cup packed light brown sugar
1 cup peeled, cored, & chopped apples
1 cup shredded zucchini

Streusal Topping:
1/4 cup plus 1 tablespoon oats
1/4 cup plus 1 tablespoon packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons melted butter

Directions:
Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.

Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the sugar and whisk to combine. Add to the dry ingredients and mix until just combined. Fold in the apples and walnuts. Divide the batter among the muffin tin cups, filling each about 2/3 full.

To make the streusel topping, in a small bowl, combine all the ingredients and stir until well combined and crumbly.

Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin. Bake until a tester inserted into a muffin comes out clean, about 25 minutes. Remove from the oven and let sit in the muffin tin for 10 minutes. Turn out onto a wire rack and let cool slightly before serving.

My Modifications:
The original recipe included walnuts and omitted the zucchini. Also, in the streusel topping, it actually called for chopped walnuts instead of the oats. The oats were my ad-in at a 1:1 ratio. To chop the apples, I used a food processor. SO much easier. I made 6 muffins at a time for 12 minutes each batch. The zucchini made these super moist, so be careful when taking out of the tin. They were pretty delicate. If you're more interested in making it with nuts, you can view the original recipe by clicking the link above.