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Carrot Apple Zucchini Muffins with Cream Cheese Frosting

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These Carrot Apple Zucchini Muffins are moist, flavorful, and packed with wholesome ingredients like shredded carrots, apples, and zucchini. Topped with a rich cream cheese frosting, they’re perfect for breakfast, brunch, or dessert.

Ingredients

Scale

Makes 12 muffins

  • For the muffins:
    • 1 cup (125 g) all-purpose flour
    • 1/2 cup (60 g) whole wheat flour (or use all-purpose flour)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg (optional)
    • 1/4 teaspoon salt
    • 1/3 cup (80 ml) vegetable oil or melted coconut oil
    • 1/2 cup (100 g) brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup (120 ml) unsweetened applesauce
    • 1/2 cup (50 g) shredded carrots
    • 1/2 cup (50 g) shredded zucchini (squeezed to remove excess moisture)
    • 1/2 cup (50 g) shredded apple (peeled if desired)
    • 1/4 cup (30 g) chopped walnuts or raisins (optional)
  • For the cream cheese frosting:
    • 4 oz (115 g) cream cheese, softened
    • 2 tablespoons unsalted butter, softened
    • 1 cup (120 g) powdered sugar
    • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Mix the dry ingredients:
    • In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Prepare the wet ingredients:
    • In a large bowl, whisk together the vegetable oil, brown sugar, eggs, vanilla extract, and applesauce until smooth.
  4. Combine wet and dry ingredients:
    • Gradually fold the dry ingredients into the wet ingredients until just combined.
    • Gently fold in the shredded carrots, zucchini, apple, and walnuts or raisins (if using).
  5. Bake the muffins:
    • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
    • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  6. Make the cream cheese frosting:
    • In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and spreadable.
  7. Frost the muffins:
    • Once the muffins are completely cooled, spread or pipe the cream cheese frosting on top.
  8. Serve and enjoy:
    • Garnish with a sprinkle of chopped nuts or a dusting of cinnamon for a finishing touch.

Notes

  • To make these muffins healthier, reduce the sugar to 1/3 cup or use a sugar substitute.
  • For a dairy-free version, skip the frosting or use a dairy-free cream cheese alternative.
  • These muffins freeze well without frosting. Simply thaw at room temperature before adding the frosting.

Find it online: https://ukfinda.com/carrot-apple-zucchini-muffins-with-cream-cheese-frosting/