Description
Carrot Apple Zucchini Muffins with Cream Cheese Frosting are a perfect blend of wholesome ingredients and indulgence. Packed with shredded carrots, apples, and zucchini, these moist muffins are topped with a creamy frosting for a delightful treat. Ideal for breakfast, snack time, or dessert, they offer a delicious way to sneak in fruits and veggies.
Ingredients
For the Muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Granulated sugar
- Large eggs
- Vegetable oil
- Vanilla extract
- Shredded carrots
- Shredded zucchini (squeezed of excess moisture)
- Shredded apple (squeezed of excess moisture)
For the Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
Instructions
- Prepare the Muffins:
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat sugar, eggs, oil, and vanilla. Mix in dry ingredients. Fold in carrots, zucchini, and apple.
- Bake:
- Divide batter evenly into muffin cups, filling ¾ full.
- Bake 18-22 minutes, or until a toothpick comes out clean. Cool on a wire rack.
- Prepare Frosting:
- Beat softened cream cheese and butter until creamy. Gradually add powdered sugar. Stir in vanilla.
- Frost:
- Once muffins are cooled, spread or pipe frosting on top.
Notes
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- To avoid sogginess, squeeze excess moisture from zucchini and apple.
- Add nuts, chocolate chips, or extra spices for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
