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Small Batch Caramel Apple Zucchini Muffins

These Small Batch Caramel Apple Zucchini Muffins are a perfect treat to welcome Fall!  This recipe makes 6 soft and tender muffins, and the caramel apples and zucchini provide a wonderful contrast of flavors and textures.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Caramel Apple, Muffins, Small Batch, Zucchini
Servings: 6 Muffins
Author: Erin Cernich


  • 1 - Muffin/Cupcake Pan


  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/4 cup cold pressed refined coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup grated zucchini, drained on a paper towel

Caramel Apples

  • 1 tablespoon unsalted butter
  • 3 tablespoons pure maple syrup
  • 1/2 cup apples, chopped

Maple Cream Cheese Frosting

  • 4 ounces cream cheese, room temperature
  • 3 tablespoons pure maple syrup
  • 2 tablespoons plain yogurt


  • Preheat the oven to 350o¬†degrees and adjust oven rack to the middle position. Line a muffin pan with 6 cupcake liners.

Caramel Apples

  • In a small skillet, add the chopped apples, butter, and maple syrup. Heat over medium heat until the butter melts and the apples soften slightly. The maple syrup will also start to caramelize and smell like caramel. About 5 minutes. Remove from the heat and set aside.


  • In a small bowl. whisk together the flour, baking powder, and salt.
  • In another small bowl, add the egg, sugar, and melted coconut oil and mix until combined. Fold the liquid ingredients into the dry ingredients. Then stir in the caramel apple mixture and grated zucchini.
  • Using a small cookie scoop or measuring cup, pour the batter in equal amounts into each cupcake liner. Bake for 22-25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
  • While the cupcakes are baking, make the Maple Cream Cheese Frosting. In a small bowl, add the cream cheese, maple syrup, and yogurt. Using a handheld mixer, beat until the mix is smooth and fluffy. Cover and set aside in the refrigerator until the muffins are ready.
  • Cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely. Once the muffins are cool, you can use the Maple Cream Cheese Frosting to frost or pipe onto the muffins, or just as a spread!