Quick Carrot Cake Zucchini Muffins From Scratch
These muffins perfectly balance the sweetness of carrots and the moistness of zucchini, making them a delightful and nutritious snack.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Measured correctly to avoid dense muffins.
- 0.75 cup Granulated sugar Enhances the natural sweetness.
- 0.25 cup Brown sugar Contributes moisture and caramel flavor.
- 1 teaspoon Baking soda Essential for leavening.
- 1 teaspoon Baking powder Helps achieve a light texture.
- 1 pinch Salt Enhances flavors.
- 1 teaspoon Cinnamon Adds warmth and depth.
Wet Ingredients
- 2 large Eggs Acts as a binder.
- 0.33 cup Vegetable oil Keeps muffins moist.
- 1 cup Grated zucchini Provides moisture and nutrients.
- 1 cup Grated carrots Adds natural sweetness and color.
- 0.5 cup Chopped nuts (optional) For added crunch and flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin by lining it with paper liners or greasing it lightly.
- In a large mixing bowl, combine the dry ingredients and whisk until well blended.
- In another bowl, beat the eggs and mix in the vegetable oil.
- Fold in the grated zucchini and grated carrots into the wet mixture.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- If desired, fold in chopped nuts.
- Spoon the batter into muffin cups, filling them about ¾ full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Notes
These muffins can be stored in an airtight container for up to three days or frozen for up to three months.