Description
Moist and fluffy muffins packed with grated carrots, apples, and zucchini, topped with rich cream cheese frosting.
Ingredients
Scale
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 grated apple
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Add the grated carrots, zucchini, and apple to the wet ingredients and stir well.
- Whisk together the dry ingredients in a separate bowl, then gradually combine with the wet mixture.
- Fold in chopped walnuts or pecans if using.
- Spoon the batter into the muffin tins, filling each cup about â…” full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
- Beat the cream cheese and butter together until smooth, then gradually add powdered sugar until fluffy.
- Frost cooled muffins with the cream cheese frosting before serving.
Notes
For added flavor, consider sprinkling cinnamon sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg