Why You’ll Love This Recipe
- Nutritious and delicious – Packed with fruits and vegetables, making them a healthier muffin option.
- Moist and tender – Thanks to the shredded apples and zucchini, these muffins stay soft and fluffy.
- Easy to make – Simple ingredients and straightforward steps.
- Perfectly spiced – Cinnamon and nutmeg add warmth and depth to the flavor.
- Creamy frosting – The tangy cream cheese frosting pairs beautifully with the muffins.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- 1 cup shredded zucchini (squeezed of excess moisture)
- 1 cup shredded apple (squeezed of excess moisture)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
1. Prepare the Muffins
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded carrots, zucchini, and apples until evenly distributed.
2. Bake the Muffins
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
4. Frost the Muffins
Once the muffins are completely cooled, spread or pipe the cream cheese frosting over the tops of each muffin.
Servings and Timing
- Servings: 12 muffins
- Prep time: 15 minutes
- Cook time: 18-22 minutes
- Total time: 35-40 minutes
Variations
- Nutty Crunch: Add ½ cup of chopped walnuts or pecans for extra texture.
- Healthier Option: Swap half the all-purpose flour for whole wheat flour.
- Spiced Up: Add a pinch of ground ginger or cloves for an extra warming spice.
- Dairy-Free: Use dairy-free cream cheese and butter for the frosting.
- Less Sweet: Skip the frosting for a more wholesome muffin.
Storage/Reheating
- Refrigeration: Store frosted muffins in an airtight container in the refrigerator for up to 5 days.
- Room Temperature: If unfrosted, muffins can be stored in an airtight container at room temperature for 2-3 days.
- Freezing: Freeze unfrosted muffins in a sealed container for up to 3 months. Thaw at room temperature before frosting.
- Reheating: Warm unfrosted muffins in the microwave for 10-15 seconds to enjoy them soft and fresh.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the muffins may be slightly denser. Try using half whole wheat and half all-purpose for a balanced texture.
2. Do I have to squeeze out the zucchini and apple?
Yes, removing excess moisture prevents the muffins from becoming too wet or soggy.
3. Can I make these muffins without frosting?
Absolutely! They are still delicious without frosting and can be enjoyed as a healthier snack.
4. Can I use honey or maple syrup instead of sugar?
Yes, but you may need to slightly adjust the dry ingredients to maintain the right texture.
5. What kind of apples work best?
Sweet and slightly tart apples like Honeycrisp, Fuji, or Granny Smith work great.
6. Can I add raisins or dried fruit?
Yes, adding ½ cup of raisins or dried cranberries can enhance the flavor and texture.
7. How can I make these muffins gluten-free?
Use a 1:1 gluten-free flour blend to replace the all-purpose flour.
8. Can I make mini muffins instead of regular-sized ones?
Yes, just reduce the baking time to about 10-12 minutes.
9. How do I prevent the frosting from becoming too runny?
Ensure the cream cheese and butter are at room temperature but not overly soft. Also, add powdered sugar gradually.
10. Can I use coconut oil instead of vegetable oil?
Yes, melted coconut oil works well and adds a slight coconut flavor.
Conclusion
Carrot Apple Zucchini Muffins with Cream Cheese Frosting are a delightful way to enjoy a naturally sweet and spiced treat. They’re easy to make, full of nutritious ingredients, and perfect for any occasion. Whether you enjoy them as a breakfast muffin or a dessert with cream cheese frosting, these muffins are sure to be a hit. Give them a try and savor every bite!
Carrot Apple Zucchini Muffins with Cream Cheese Frosting
These Carrot Apple Zucchini Muffins with Cream Cheese Frosting are moist, naturally sweet, and full of warm spices. Packed with shredded carrots, apples, and zucchini, they’re a delicious way to enjoy a healthier treat. The tangy cream cheese frosting adds a perfect balance, making these muffins ideal for breakfast, a snack, or a light dessert.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded carrots
- 1 cup shredded zucchini (squeezed of excess moisture)
- 1 cup shredded apple (squeezed of excess moisture)
For the 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 the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat together sugar, eggs, vegetable oil, and vanilla until smooth.
- Gradually mix in the dry ingredients. Then, fold in the carrots, zucchini, and apples until well combined.
2. Bake the Muffins
- Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
3. Make the Cream Cheese Frosting
- In a bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Stir in vanilla extract.
4. Frost the Muffins
- Once completely cooled, spread or pipe the cream cheese frosting over each muffin.
Notes
- Nutty Crunch: Add ½ cup chopped walnuts or pecans.
- Healthier Version: Replace half the flour with whole wheat flour.
- Extra Spice: Add a pinch of ginger or cloves.
- Dairy-Free Option: Use dairy-free cream cheese and butter.
- Less Sweet: Skip the frosting for a more wholesome muffin.
