Moist and tender Carrot Apple Zucchini Muffins packed with the goodness of fresh carrots, apples, and zucchini. These muffins are topped with a rich and creamy cream cheese frosting, making them the perfect treat for breakfast or dessert. With a delightful blend of natural sweetness and a hint of spice, each bite is a comforting taste of fall!
Contents
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Ingredients
Muffins:
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated apple (about 1 large apple)
- 1 cup grated zucchini (squeezed dry)
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Muffins:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Fold in the grated carrots, apple, and zucchini.
- Gradually add the dry ingredients to the wet mixture, alternating with Greek yogurt, until just combined.
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting:
- Beat the cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Frost the Muffins:
- Once the muffins are completely cool, spread or pipe the cream cheese frosting on top of each muffin.
- Serve and enjoy!
Details:
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: 40-45 minutes
- Yield: 12 muffins
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- Keywords: carrot muffins, apple muffins, zucchini muffins, fall baking, cream cheese frosting, healthy muffins
Helpful Tips
- Grate the Vegetables Finely: For a smoother texture, make sure to grate the carrots, apples, and zucchini finely. This helps them blend better into the muffin batter.
- Use Room Temperature Ingredients: Allow the eggs and cream cheese to reach room temperature before using. This helps create a smoother batter and frosting.
- Squeeze the Zucchini: After grating the zucchini, squeeze it in a clean kitchen towel to remove excess moisture. This prevents the muffins from becoming soggy.
- Mix Ingredients Gently: When combining the dry and wet ingredients, mix gently until just combined. Overmixing can lead to dense muffins.
- Taste the Batter: Before baking, taste the batter (without the raw eggs) to adjust sweetness if needed. You can add a little more sugar or spices according to your preference.
Substitutions
- Flour:
- Whole Wheat Flour: Substitute half or all of the all-purpose flour for whole wheat flour for added fiber and nutrients.
- Gluten-Free Flour: Use a gluten-free all-purpose blend for a gluten-free version.
- Sweeteners:
- Honey or Maple Syrup: Replace granulated sugar with an equal amount of honey or maple syrup. Adjust the liquid ingredients slightly to maintain consistency.
- Coconut Sugar: Use coconut sugar instead of brown sugar for a lower glycemic option.
- Oil:
- Applesauce: Substitute half of the vegetable oil with unsweetened applesauce to reduce fat and add moisture.
- Coconut Oil: Use melted coconut oil for a subtle coconut flavor and healthier fat option.
Variations
- Add-Ins:
- Nuts: Incorporate chopped walnuts or pecans for added crunch and flavor.
- Dried Fruit: Mix in raisins or dried cranberries for a chewy texture and natural sweetness.
- Spices:
- Pumpkin Spice: Add 1-2 teaspoons of pumpkin spice for a fall-inspired twist.
- Ginger: Include a teaspoon of ground ginger for extra warmth and spice.
- Frosting Variations:
- Chocolate Cream Cheese Frosting: Add cocoa powder to the cream cheese frosting for a chocolatey flavor.
- Maple Cream Cheese Frosting: Substitute some powdered sugar with maple syrup for a delicious maple-flavored frosting.
- Fruit Variations:
- Banana: Substitute half of the grated apple with mashed banana for added sweetness and moisture.
- Pineapple: Add crushed pineapple (well-drained) for a tropical twist.
Frequently Asked Questions
- Can I make these muffins ahead of time?
Yes, you can prepare the muffin batter the night before and store it in the refrigerator. Bake them in the morning for fresh muffins. Alternatively, you can bake them ahead of time and store them in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. - How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 2-3 days. If frosted, keep them in the refrigerator to prevent the cream cheese frosting from melting. You can also freeze them without frosting for up to 3 months; just thaw before serving. - Can I freeze the muffins?
Yes, you can freeze the muffins! Allow them to cool completely, then wrap them individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. - Can I make these muffins gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum for better texture.
More Relevant Recipes:
- Zucchini Carrot Cupcakes with Cream Cheese Frosting
Check out this delicious recipe for Zucchini Carrot Cupcakes with Cream Cheese Frosting for a delightful twist on your favorite muffins! - Zucchini Carrot Muffins
If you’re looking for another variation, try these Zucchini Carrot Muffins. They’re packed with flavor and perfect for breakfast or snacks! - Apple Carrot Zucchini Muffins
Discover this flavorful recipe for Apple Carrot Zucchini Muffins that combines the sweetness of apples with the freshness of zucchini and carrots.
Carrot Apple Zucchini Muffins with Cream Cheese Frosting
- Total Time: 40-45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Moist and tender Carrot Apple Zucchini Muffins packed with the goodness of fresh carrots, apples, and zucchini. These muffins are topped with a rich and creamy cream cheese frosting, making them the perfect treat for breakfast or dessert. With a delightful blend of natural sweetness and a hint of spice, each bite is a comforting taste of fall
Ingredients
Scale
Muffins:
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated apple (about 1 large apple)
- 1 cup grated zucchini (squeezed dry)
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Muffins:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Fold in the grated carrots, apple, and zucchini.
- Gradually add the dry ingredients to the wet mixture, alternating with Greek yogurt, until just combined.
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting:
- Beat the cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Frost the Muffins:
- Once the muffins are completely cool, spread or pipe the cream cheese frosting on top of each muffin.
- Serve and enjoy!
Notes
- For a healthier option, you can substitute whole wheat flour for half of the all-purpose flour.
- These muffins freeze well without the frosting. Store in an airtight container for up to 3 months.
- Make sure to squeeze out excess moisture from the zucchini to prevent soggy muffins.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin with frosting
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: carrot muffins, apple muffins, zucchini muffins, fall baking, cream cheese frosting, healthy muffins
Followed the recipe, muffins were dark inside due to spices. Did not look like the pictured muffins, which attracted me to make them.
Could only taste spices, not the carrot, apple or zucchini
★
Thanks so much for trying the recipe and sharing your feedback! I appreciate your enthusiasm to make these muffins, and I understand how the spices might have come through strongly. If you make them again, you could try reducing the spices slightly or adding a bit more grated carrot, apple, and zucchini for a milder flavor balance. Just curious—do you often bake with veggies, or was this a first? I’d love to hear any tips you use to keep the natural flavors vibrant!