Carrot Cake Zucchini Muffins
Carrot Cake Zucchini Muffins combine two beloved flavors into one delicious treat that is perfect for breakfast, a snack, or even dessert.
Equipment
- Mixing Bowl
- Muffin Tin
- Whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour This provides the base for your muffins, contributing to their structure and texture.
- 1 cup whole wheat flour Adds a nutty flavor and extra fiber.
- 1 teaspoon baking soda This leavening agent helps the muffins rise.
- 1 teaspoon baking powder Works in conjunction with baking soda.
- 1 teaspoon ground cinnamon A warm spice that complements the flavors.
- 1/2 teaspoon ground nutmeg Adds a warm, aromatic flavor.
- 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
- 1/2 cup granulated sugar Provides sweetness.
- 1/2 cup brown sugar Adds depth and moisture.
- 1/2 cup vegetable oil Keeps the muffins moist.
- 2 large eggs Bind the ingredients together.
- 1 teaspoon vanilla extract Enhances the sweetness.
- 1 cup grated carrots The star ingredient that provides sweetness.
- 1 cup grated zucchini Adds moisture and a subtle flavor.
- 1/2 cup chopped walnuts or pecans Optional but recommended for a crunchy texture.
- 1/2 cup raisins or cranberries Add a chewy texture and bursts of sweetness.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until well combined.
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Fold in the grated carrots and zucchini into the wet mixture.
- Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
- If using, fold in the nuts and dried fruits.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for about 20 to 25 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag for up to three months.