For extra flavor, toast the walnuts lightly before chopping. Squeeze as much excess moisture as possible from the grated zucchini to prevent soggy muffins. Feel free to substitute other nuts or dried fruits according to your preference. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Spiced Zucchini Carrot Muffins
-
PREP TIME25 mins
-
COOK TIME20 mins
-
TOTAL TIME45 mins
-
SERVING21 People
-
VIEWS30
Embark on a delightful culinary adventure with these Spiced Zucchini Carrot Muffins! These moist and flavorful muffins are a symphony of warm spices and hidden vegetables, perfect for a wholesome breakfast, snack, or anytime treat. Each bite is a comforting blend of textures and tastes, making them an irresistible addition to your baking repertoire.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate28 g
-
Cholesterol50 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat6 g
-
Sodium254 mg
-
Sugar13 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Prepare a 21-cup muffin tin by greasing each cup or lining with paper liners. (5 minutes)
02
StepIn a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (3 minutes)
03
StepBeat in the eggs one at a time, then stir in the grated zucchini, carrots, and vanilla extract until well combined. (2 minutes)
04
StepIn a separate bowl, whisk together the all-purpose flour, ground nutmeg, ground cinnamon, salt, baking soda, and baking powder. (1 minute)
05
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
06
StepGently fold in the raisins and chopped walnuts. (1 minute)
07
StepPour the batter evenly into the prepared muffin cups, filling each about 2/3 full. (2 minutes)
08
StepBake in the preheated oven for 17 minutes, or until a toothpick inserted into the center comes out clean. (17 minutes)
09
StepLet the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Marian Keeling
Apr 26, 2025These muffins are amazing! My kids didn't even realize they were eating vegetables.
Kasey Mann
Apr 22, 2025This recipe is a keeper! The muffins are so moist and flavorful.
Rhiannon Windler
Apr 10, 2025I used applesauce instead of butter and it worked great!
Anika Toy
Apr 2, 2025I added a streusel topping for extra sweetness and crunch – delicious!