Carrot zucchini muffins are a simple and quick scratch-made treat. They’re sweet, moist, and flavored with a hint of cinnamon.
EQUIPMENT
- Kitchen scale
- Box grater
- Mixing bowls
- 12-cup muffin tin
INGREDIENTS
Carrot Zucchini Muffins:
- ⅔ cup (156 ml) vegetable oil
- 2 large eggs, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ½ cups (160 g) finely shredded unpeeled zucchini, patted dry¹
- ½ cup (40 g) finely shredded carrot, patted dry¹
Cinnamon Sugar Topping:
- 4 teaspoons granulated sugar
- ½ teaspoon ground cinnamon
INSTRUCTIONS
- Preheat your oven to 375°F. Line a muffin tin with muffin liners and set aside.
- In a medium bowl, whisk together vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until well combined. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix. Stir in the shredded zucchini and carrot.
- Use a spoon or an ice cream scoop to fill each muffin cup about three-quarters full with the batter. In a small bowl, whisk together the cinnamon sugar topping and sprinkle it over the muffins.
- Bake at 375°F for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with little to no crumbs.
- Cool the muffins in the pan for 3 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.
NOTES
- Pat the shredded zucchini and carrot dry with a paper towel before measuring to remove excess moisture. They should still be slightly damp to keep the muffins moist.
- Add-ins: You can mix in ½ cup of chocolate chips, nuts, or raisins when adding the zucchini and carrot.
- Healthy alternatives: Swap the vegetable oil with 2/3 cup applesauce (or a 1/3 cup blend of applesauce and oil). Whole wheat flour can also be used. See recipe variations for low-sugar and low-fat options.
