Top o’ the Muffin to Ya!

Happy Monday, friends! It is FINALLY cool enough to bake again. HALLELUJAH. To start your week off right (and more importantly, my week) I’m giving you the moistest, most insanely delicious zucchini muffin recipe I have ever encountered. If you eat one of these seconds after it comes out of the oven (please don’t judge me?) you’ll think it’s not cooked. But let it cool, loves. Take it slow. You will be so glad you did.

On the menu:
Zucchini chocolate chip muffins

3 cups flour
1 cup sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
2 eggs, lightly beaten
1/2 cup canola oil (you can also use vegetable oil)
1/2 cup milk
2 Tbsp lemon juice
1 tsp vanilla extract
2 cups zucchini, coarsely grated
1 apple, coarsely grated
1/2 cup chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, whisk together the eggs, oil, milk, lemon juice, and vanilla. Combine dry and liquid ingredients just until incorporated*. Fold in the zucchini, apple, and chocolate chips.

In a greased muffin tin (or use muffin liners), fill cups almost the top of the tin (7/8 full). Bake for 22 – 26 minutes, or until a toothpick comes out clean.

*Note: after you’ve combined the dry and liquid ingredients (before adding the zucchini, apple, and chips) the mixture will be very dry. Do not be discouraged, or tempted to add more oil! There’s enough moisture in the fruit you’re about to add to make it a recognizable batter.