Carrot Cake Zucchini Muffins Recipe | Moist, Spiced Breakfast Treat
I recently baked a batch of Carrot Cake Zucchini Muffins, and let me tell you, they were a hit! Packed with grated carrots, zucchini, and a touch of cinnamon, these muffins are moist, flavorful, and perfect for breakfast or a snack.
The addition of walnuts adds a delightful crunch, making each bite a treat. What I love most is that they’re easy to make from scratch without the need for a mixer.
If you enjoy baking, you might also like the Thick and Chewy Peanut Butter Butterfinger Cookies Recipe for a fun twist on cookies. Whether you’re a seasoned baker or a beginner, these muffins are sure to impress.
Ingredients
- 2 cups all-purpose flour: Provides the base for the muffins, giving them structure and texture.
- 1 teaspoon baking powder: Helps the muffins rise, ensuring a light and fluffy texture.
- 1 teaspoon baking soda: Works with the acidic components to promote leavening.
- ½ teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile.
- 2 large eggs: Bind the ingredients together and provide moisture.
- 1 cup vegetable oil: Contributes to the moistness and tenderness of the muffins.
- ½ cup applesauce: Adds natural sweetness and moisture while reducing the need for additional fat.
- 1 cup raw cane sugar: Sweetens the muffins with a hint of molasses flavor.
- 1 teaspoon vanilla extract: Imparts a subtle, aromatic sweetness.
- 1 cup grated carrots: Provides moisture and a natural sweetness.
- 1 cup grated zucchini: Adds moisture and nutrients without overpowering the flavor.
- ½ cup chopped walnuts: Offers a crunchy texture and nutty flavor.
Note: This recipe yields 12 muffins.
Variations
- Dairy-Free: Substitute the vegetable oil with coconut oil and use a dairy-free applesauce.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.
- Sugar-Free: Use a sugar substitute like stevia or monk fruit sweetener in place of raw cane sugar.
- Add-ins: Incorporate raisins, shredded coconut, or pumpkin seeds for added texture and flavor. You can also enjoy similar sweet treats from Easy Turtle Brownies Recipe.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Muffin tin: Hold the batter in place while baking.
- Cupcake liners: Prevent sticking and make cleanup easier.
- Mixing bowls: For combining wet and dry ingredients separately.
- Whisk: Ensures even mixing of dry ingredients.
- Spatula: Helps fold in the grated vegetables and nuts.
- Grater: For finely shredding the carrots and zucchini.
- Cooling rack: Allows muffins to cool evenly and prevents sogginess.
How to Make Carrot Cake Zucchini Muffins
Preheat the Oven
Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking.
Prepare the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, applesauce, raw cane sugar, eggs, and vanilla extract until well combined.
Combine the Dry Ingredients
In a separate bowl, mix the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir until the dry ingredients are evenly distributed.
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to dense muffins.
Add the Grated Vegetables and Nuts
Gently fold in the grated carrots, grated zucchini, and chopped walnuts. Ensure the mixture is evenly distributed without overworking the batter.
Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without overflowing.
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when the muffins are ready.
Cool the Muffins
Remove the muffin tin from the oven and let the muffins sit in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Additional Tips for Making This Recipe Better
- Use Fresh Ingredients: Opt for fresh carrots and zucchini for the best flavor and moisture content.
- Don’t Overmix: Mix the batter just until combined to avoid dense muffins.
- Grate the Vegetables Finely: Finely grated vegetables blend better into the batter, ensuring even distribution.
- Add Spices: Experiment with adding nutmeg or ginger for a spiced twist.
- Customize Add-ins: Feel free to add raisins, shredded coconut, or seeds to suit your taste.
How to Serve Carrot Cake Zucchini Muffins
Serve these muffins warm with a pat of butter or a dollop of cream cheese for an indulgent treat. They also pair wonderfully with a cup of coffee or tea for a delightful breakfast or afternoon snack. For more dessert inspiration, browse our recipes dessert collection.
Nutritional Information
Each muffin contains approximately:
- Calories: 295 kcal
- Protein: 4 g
- Carbohydrates: 38 g
- Fat: 16 g
Make Ahead and Storage
Storing
To store, place the muffins in an airtight container with a paper towel on top to absorb excess moisture. They can be kept at room temperature for up to 3 days.
Freezing
For longer storage, wrap each muffin individually in plastic wrap or foil, then place them in a zip-lock bag. They can be frozen for up to 2 months.
Reheating
To reheat, remove the muffins from the freezer and let them thaw at room temperature for about 20 minutes. Then, warm them in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Why You’ll Love This Recipe
These Carrot Cake Zucchini Muffins offer a delightful combination of flavors and textures that make them a favorite among many.
- Easy to Make: No mixer required; just mix by hand for a quick and simple preparation.
- Nutritious: Packed with vegetables and nuts, they provide a wholesome snack or breakfast option.
- Customizable: Easily adaptable to suit dietary preferences and ingredient availability.
- Kid-Friendly: The sweet flavor and moist texture make them appealing to children.
- Great for Meal Prep: Perfect for preparing ahead of time and enjoying throughout the week.
Give this recipe a try, and enjoy the delicious taste of homemade Carrot Cake Zucchini Muffins!
Carrot Cake Zucchini Muffins Recipe
Ingredients
Method
- Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking.
- In a large mixing bowl, whisk together the vegetable oil, applesauce, raw cane sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir until the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to dense muffins.
- Gently fold in the grated carrots, grated zucchini, and chopped walnuts. Ensure the mixture is evenly distributed without overworking the batter.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when the muffins are ready.
- Remove the muffin tin from the oven and let the muffins sit in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Notes
- Use Fresh Ingredients: Opt for fresh carrots and zucchini for the best flavor and moisture content.
- Don’t Overmix: Mix the batter just until combined to avoid dense muffins.
- Grate the Vegetables Finely: Finely grated vegetables blend better into the batter, ensuring even distribution.
- Add Spices: Experiment with adding nutmeg or ginger for a spiced twist.
- Customize Add-ins: Feel free to add raisins, shredded coconut, or seeds to suit your taste.
