Description
Sweet morning magic happens when Carrot Apple Zucchini Muffins dance with luxurious cream cheese frosting. Packed with wholesome ingredients and irresistible flavor, these muffins invite you to savor each delightful, moist bite of pure comfort.
Ingredients
Scale
Main Ingredients:
- 1 cup (125 g / 4.4 oz) all-purpose flour
- ½ cup (60 g / 2.1 oz) whole wheat flour
- 2 large eggs
- ½ cup (50 g / 1.8 oz) shredded carrots
- ½ cup (50 g / 1.8 oz) shredded zucchini
- ½ cup (50 g / 1.8 oz) shredded apple
Sweeteners and Liquids:
- ½ cup (100 g / 3.5 oz) brown sugar
- ⅓ cup (80 ml / 2.7 fl oz) vegetable oil or melted coconut oil
- ½ cup (120 ml / 4 fl oz) unsweetened applesauce
- 1 teaspoon vanilla extract
Spices and Additional Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup (30 g / 1 oz) chopped walnuts or raisins
Cream Cheese Frosting Ingredients:
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 g / 4.2 oz) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350F (175C) and setting up a muffin tin with protective paper liners or a light grease coating.
- Create a harmonious dry ingredient blend by thoroughly whisking whole wheat and all-purpose flour with essential leavening agents, warm spices, and a pinch of salt in a medium mixing vessel.
- Construct a smooth liquid foundation using vegetable oil, rich brown sugar, farm-fresh eggs, aromatic vanilla, and tangy applesauce, blending until the mixture achieves a uniform consistency.
- Gently unite the dry and liquid components, avoiding overmixing, then tenderly incorporate vibrant shredded carrots, juicy zucchini, crisp apple, and optional nutty walnuts or sweet raisins.
- Distribute the batter evenly across muffin cups, filling each approximately three-quarters full, then bake for 18-22 minutes until a probing toothpick emerges clean and dry.
- Allow muffins to rest briefly in the tin, then transition to a cooling rack for complete temperature reduction.
- Craft a luxurious cream cheese frosting by whipping cream cheese and butter until silky, gradually introducing powdered sugar and vanilla for a spreadable, decadent topping.
- Once muffins have thoroughly cooled, adorn with the creamy frosting using a spatula or piping technique.
- Elevate the presentation with a delicate sprinkle of chopped nuts or a light dusting of warming cinnamon before serving.
Notes
- Ensure vegetables are finely grated to distribute evenly and maintain moisture throughout the muffins.
- Pat shredded zucchini and carrots with paper towels to remove excess moisture, preventing soggy muffins.
- Swap whole wheat flour with gluten-free flour blend for a celiac-friendly version, maintaining similar texture and taste.
- Replace walnuts with sunflower seeds for nut-free options, keeping the delightful crunch and nutritional value.
- Use Greek yogurt instead of oil to reduce fat content while keeping muffins tender and moist.
- Reduce sugar by using mashed ripe bananas or unsweetened applesauce for natural sweetness and added nutrition.
- Store frosted muffins in refrigerator for up to 3 days, bringing to room temperature before serving for best flavor.
- Freeze unfrosted muffins in an airtight container for up to one month, perfect for quick breakfasts or snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg