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Carrot Zucchini Muffins with Cream Cheese Frosting

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Moist and flavorful muffins packed with carrots and zucchini, topped with a creamy cream cheese frosting.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix granulated sugar, brown sugar, oil, egg, and vanilla until smooth.
  4. Fold in grated carrots and zucchini, then gradually add the dry ingredients until just combined.
  5. Divide batter evenly among muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.
  6. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix until creamy.
  7. Once muffins are cool, frost them with the cream cheese mixture.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/carrot-zucchini-muffins-cream-cheese/