Description
These Easy Mini Zucchini Carrot Muffins are the perfect way to sneak in some veggies while satisfying your sweet tooth. Moist, fluffy, and lightly sweetened, they’re ideal for breakfast, snacks, or a wholesome treat on the go. Add frosting for a touch of indulgence, or enjoy them as they are—simple, delicious, and packed with flavor!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup milk
- ½ cup sugar (reduce to ⅓ cup if frosting the muffins)
- ¼ cup butter, melted
- 1 egg
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup zucchini, shredded and gently pressed
- 1 cup carrot, shredded and gently pressed
Instructions
- Preheat Your Oven:
Preheat the oven to 350°F. Prepare a mini muffin pan by spraying it with non-stick spray or lining it with muffin liners. - Prepare the Zucchini and Carrots:
Shred the zucchini onto paper towels, then fold the paper towels and gently press to remove excess moisture. Repeat the process with the shredded carrots. - Mix the Wet Ingredients:
In a large mixing bowl, beat the egg lightly. Add the milk, sugar, and melted butter, stirring until the mixture is well combined. - Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet mixture, stirring gently until just combined. - Fold in the Vegetables:
Carefully fold the shredded zucchini and carrots into the batter, ensuring they are evenly distributed without overmixing. - Fill the Muffin Cups:
Spoon the batter into the prepared muffin cups, filling each about ¾ full. - Bake the Muffins:
Bake the mini muffins for 10-11 minutes, or until the tops spring back when touched gently in the center. For regular-sized muffins, bake for 18-20 minutes. - Cool and Enjoy:
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. If desired, add cream cheese frosting and sprinkle with crushed nuts once cooled.
Notes
- Moisture Control: Removing excess water from the zucchini and carrots is crucial to achieving the right texture.
- Custom Sweetness: Adjust the sugar to your liking, especially if you plan to add frosting.
- Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the muffins in a single layer in a freezer-safe bag for up to 3 months.
- Make It Your Own: Add a pinch of cinnamon or nutmeg for a spiced flavor, or toss in chocolate chips for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 10-11 minutes (mini) or 18-20 minutes (regular)
- Category: Breakfast
- Method: Baking
- Cuisine: American