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Carrot Apple Zucchini Muffins with Cream Cheese Frosting

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Deliciously moist muffins made with grated carrots, zucchini, and apples, topped with a creamy frosting. Perfect for breakfast or a snack!

Ingredients

Scale
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1 apple, peeled and grated
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract in a spacious bowl.
  3. Introduce the grated carrots, zucchini, and apple to the wet mixture and stir until well combined.
  4. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Slowly add this to the wet mixture, folding it in gently.
  5. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
  6. Bake for 20 to 25 minutes until a toothpick inserted comes out clean, then let cool in the tin for 5 minutes.
  7. Beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and a teaspoon of vanilla extract until fluffy.
  8. Spread the frosting on cooled muffins and enjoy!

Notes

Ensure not to overmix the batter for a tender crumb. Muffins can be frozen for up to 3 months.

Nutrition

Find it online: https://yummyfirst.com/carrot-apple-zucchini-muffins-cream-cheese-frosting/