Carrot Cake Zucchini Muffins
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Ingredients:
For the muffins:
1 ½ cups all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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½ tsp salt
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1 cup granulated sugar
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½ cup vegetable oil
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2 large eggs
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1 tsp vanilla extract
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1 cup grated carrots
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1 cup grated zucchini
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½ cup chopped walnuts (optional)
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½ cup raisins (optional)
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For the glaze:
1 cup powdered sugar
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2-3 tbsp milk
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½ tsp vanilla extract
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Instructions:
1️⃣ Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
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2️⃣ In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
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3️⃣ In another bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until well combined.
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4️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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5️⃣ Fold in the grated carrots and zucchini, and if using, the chopped walnuts and raisins.
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6️⃣ Divide the batter evenly among the muffin cups, filling each about ¾ full.
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7️⃣ Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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8️⃣ Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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9️⃣ For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
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🔟 Drizzle the glaze over the cooled muffins.
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Enjoy your Carrot Cake Zucchini Muffins!
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Prep Time: 15min | Cooking Time: 25min | Total Time: 40min
Kcal: 250 Kcal | Servings: 12 muffins