If you’re looking for a delicious, moist treat that combines the best of both worlds—carrot cake and zucchini bread—look no further! These Carrot Cake Zucchini Muffins are perfect for breakfast, a midday snack, or even dessert. Packed with wholesome ingredients like grated carrots and zucchini, and spiced with warm flavors, these muffins are both healthy and satisfying.
Ingredients
Here’s what you’ll need to make these delicious muffins:
For the muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Directions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent the muffins from sticking and to make cleanup easier.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. This blend of spices adds a warm, comforting flavor to the muffins.
Step 3: Mix the Wet Ingredients
In another bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. This forms the wet base for your muffin batter.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in dense muffins.
Step 5: Add the Carrots, Zucchini, and Nuts
Gently fold in the grated carrots and zucchini, ensuring they are evenly distributed throughout the batter. If you’re adding chopped walnuts and raisins, fold them in as well. These ingredients add texture and additional flavor to the muffins.
Step 6: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows enough space for the muffins to rise while baking.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This indicates that the muffins are fully cooked.
Step 8: Cool the Muffins
After baking, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps prevent the muffins from becoming soggy.
Step 9: Prepare the Glaze
While the muffins are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable.
Step 10: Drizzle the Glaze
Once the muffins are completely cool, drizzle the glaze over the top of each muffin. The sweet glaze adds a perfect finishing touch to these flavorful muffins.
Additional Information
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories per Muffin: 250 Kcal
- Servings: 12 muffins
Tips for Perfect Carrot Cake Zucchini Muffins
- Use Fresh Ingredients: Freshly grated carrots and zucchini provide the best texture and moisture for these muffins. Avoid pre-shredded vegetables, which can be dry.
- Add Some Crunch: If you enjoy a bit of crunch in your muffins, don’t skip the walnuts. They add a nice contrast to the soft, moist muffins.
- Switch Up the Add-Ins: If you’re not a fan of raisins, try substituting them with dried cranberries for a tart twist. You can also experiment with other nuts or seeds.
These Carrot Cake Zucchini Muffins are a wholesome, flavorful treat that’s easy to make and enjoy. They’re perfect for breakfast, a snack, or even dessert, and they’re sure to become a favorite in your household.