Welcome to a delightful blend of carrots, apples, and zucchini in one delicious muffin! These Carrot Apple Zucchini Muffins are moist, naturally sweet, and packed with nutrients. Whether you enjoy them as a quick breakfast, a snack, or a healthier dessert, this recipe is sure to become a favorite.
With warm spices, a soft texture, and an optional cream cheese frosting, these muffins taste like a mix between carrot cake and zucchini bread. Plus, they are a great way to sneak in extra fruits and veggies!
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup grated carrots
- ½ cup grated zucchini (squeeze out excess moisture)
- ½ cup grated apple (peeled)
- ½ cup chopped walnuts or raisins (optional)
For the Cream Cheese Frosting (Optional):
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Carrot Apple Zucchini Muffins
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the cups lightly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour, Baking soda, Baking powder, Cinnamon and Salt
Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
Eggs, Granulated sugar, Brown sugar, Vegetable oil & Vanilla extract
Step 4: Combine & Fold in Veggies & Apple
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then, gently fold in:
Grated carrots, Grated zucchini (moisture squeezed out), Grated apple & Chopped walnuts or raisins (if using)
Step 5: 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 in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Make the Cream Cheese Frosting
If you want to take these muffins to the next level, top them with this rich cream cheese frosting!
Step 1: Beat the Ingredients
Using a hand mixer or stand mixer, beat together:
Softened cream cheese
Softened butter
Powdered sugar
Vanilla extract
Step 2: Frost the Muffins
- Once the muffins have completely cooled, spread or pipe the frosting on top.
- Garnish with chopped walnuts or shredded carrots for a decorative touch!
Recipe Notes & Tips
Don’t skip squeezing the zucchini! Removing excess water prevents soggy muffins.
Substitutions: Swap all-purpose flour with whole wheat flour for extra fiber.
Want a healthier version? Reduce sugar and use maple syrup or honey instead.
Storage: Keep muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Storage & Freezing Instructions
How to Store Carrot Apple Zucchini Muffins
- Room Temperature: Store muffins in an airtight container for up to 2 days.
- Refrigerator: If you have frosted the muffins, store them in an airtight container in the fridge for up to 5 days.
How to Freeze Muffins
Unfrosted Muffins: Let muffins cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
Frosted Muffins: Freeze muffins on a baking sheet until solid, then transfer them to an airtight container with parchment paper between layers.
Thawing Instructions
- Room Temperature: Let muffins thaw for about 1 hour before eating.
- Microwave: Warm in the microwave for 15-20 seconds for a fresh-out-of-the-oven taste.
Serving Ideas & Variations
How to Serve These Muffins
With Breakfast: Pair with a smoothie, yogurt, or eggs for a balanced meal.
As a Snack: Enjoy with coffee, tea, or a glass of milk.
Dessert Style: Serve warm with a drizzle of honey or a dollop of whipped cream.
Fun Variations
Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Vegan Option: Replace eggs with flax eggs and use dairy-free cream cheese for frosting.
Nut-Free Version: Skip the nuts or replace them with sunflower seeds.
Extra Flavor: Add nutmeg, ginger, or allspice for a more spiced flavor.
Conclusion
These Carrot Apple Zucchini Muffins are nutritious, moist, and naturally sweet, making them a fantastic breakfast, snack, or dessert. With fresh carrots, zucchini, and apples, each bite is packed with flavor and texture.
Whether you enjoy them plain or topped with cream cheese frosting, they’re a guaranteed hit. Try this recipe today and see why these muffins are a family favorite!
Frequently Asked Questions
1. Can I make these muffins ahead of time?
Yes! These muffins store well at room temperature for 2 days or in the fridge for up to 5 days. They also freeze well for up to 3 months.
2. Can I make these muffins without sugar?
Yes! You can replace the sugar with honey or maple syrup. Reduce the liquid slightly if using a liquid sweetener.
3. Why do I need to squeeze the zucchini?
Zucchini holds a lot of water, which can make the muffins too soggy. Squeezing out excess moisture helps maintain the perfect texture.
4. Can I make this into a loaf instead of muffins?
Absolutely! Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
5. Can I use a different frosting?
Yes! Instead of cream cheese frosting, try a simple glaze made with powdered sugar and milk, or leave them plain for a healthier treat.
Print
Carrot Apple Zucchini Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Carrot Apple Zucchini Muffins are a delightful combination of fresh carrots, zucchini, and apples, making them incredibly moist and flavorful. Topped with a creamy cream cheese frosting and crunchy walnuts, they are perfect for breakfast, a snack, or even dessert.
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup grated carrots
- ½ cup grated zucchini (squeeze out excess moisture)
- ½ cup grated apple (peeled)
- ½ cup chopped walnuts or raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease with cooking spray.
Step 2: Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Step 3: Prepare Wet Ingredients
- In a separate large bowl, beat eggs, granulated sugar, and brown sugar until combined.
- Add vegetable oil and vanilla extract, then mix well.
Step 4: Combine & Fold In Additions
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots, zucchini, apple, and optional walnuts or raisins.
Step 5: Bake
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Prepare Cream Cheese Frosting
- Beat the cream cheese and butter together until smooth.
- Add powdered sugar and vanilla extract, mixing until creamy.
Step 7: Frost & Serve
- Once muffins have cooled completely, frost them with the cream cheese frosting.
- Garnish with additional chopped walnuts if desired.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze muffins (without frosting) for up to 3 months. Thaw before frosting and serving.
- Make it healthier: Substitute whole wheat flour for all-purpose flour or use coconut sugar instead of granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Carrot Apple Zucchini Muffins, healthy muffins, moist vegetable muffins, zucchini muffins, apple muffins, homemade muffins