Description
Soft, moist Easy Carrot Zucchini Muffins made with grated carrots, grated zucchini, warm cinnamon, nutmeg, vanilla, and a tender oil-based crumb. Perfect for breakfast, snacks, lunchboxes, or a simple homemade treat.
Ingredients
Scale
- 1 cup grated carrots
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly mixed.
- In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.
- Fold in the grated carrots and grated zucchini until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use freshly grated carrots for the softest texture and best natural sweetness.
- Do not overmix the batter after adding the wet ingredients, or the muffins may become dense.
- Fill each muffin cup about 3/4 full so the muffins rise evenly without overflowing.
- Start checking for doneness at 20 minutes because oven temperatures can vary.
- Let the muffins cool completely before storing to prevent soggy tops.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze cooled muffins for up to 2 months and thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg