Zucchini Apple Muffins

Ingredients

• 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
• 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
• 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)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Cool muffins on a rack for 10 minutes before removing from the muffin tin. Let muffins cool completely.