Carrot Zucchini Muffins
Moist and fluffy muffins that combine the natural sweetness of carrots and zucchini, perfect for breakfast or a snack.
Ingredients
Muffin Batter
- 1 cup grated carrots Finely grated for better blending
- 1 cup grated zucchini Squeeze out excess moisture
- 1.5 cups all-purpose flour Can substitute with whole wheat flour for a healthier option
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 4 oz cream cheese, softened
- 0.25 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine grated carrots, zucchini, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the sugar, brown sugar, oil, eggs, and vanilla until well blended.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In a small bowl, blend the cream cheese and powdered sugar until smooth.
Baking
- Fill each muffin cup halfway with the batter, add a dollop of the cream cheese mixture, then top with more batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
These muffins are delicious when served warm or at room temperature. You can enjoy them plain or with a little butter. For added flavor, consider incorporating nuts or raisins.