Description
These Carrot Zucchini Muffins are a delicious and healthy treat, packed with vegetables and a delightful cream cheese swirl.
Ingredients
Scale
- 1 cup grated carrot (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 3/4 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/3 cup light olive oil or vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 4 ounces light cream cheese, softened
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and prepare a 12-cup muffin pan with liners or cooking spray.
- In a large bowl, whisk together dry ingredients: flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together wet ingredients: eggs, oil, applesauce, and vanilla extract.
- Add grated carrot and zucchini to the wet mixture and stir until fully incorporated.
- Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- In a small bowl, beat cream cheese, sugar, milk, and vanilla until smooth.
- Spoon about 1 teaspoon of cream cheese mixture onto the center of each muffin and swirl gently with a toothpick.
- Bake for 22 to 25 minutes or until a toothpick comes out clean and the tops are golden brown.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the zucchini is squeezed dry to prevent excess moisture in the muffins.
- Try using whole wheat flour for a healthier option.
- These muffins can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg