Description
Homemade carrot cake zucchini muffins blend two beloved vegetables into a delightful breakfast treat. Moist crumbs and warm spices create an irresistible morning companion you can enjoy with coffee or share with friends.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup shredded carrots
- 1 cup shredded zucchini
- ½ cup brown sugar, packed
- ⅓ cup sugar
- ⅓ cup coconut oil, melted
- 1 egg
- ¼ cup sour cream
- ½ cup chopped pecans or walnuts (optional)
- 2 tsps vanilla extract
- 2 tsps ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
Instructions
- Preparation: Preheat oven to 350°F (175°C) and prepare muffin tin with grease or paper liners for effortless muffin removal.
- Wet Ingredient Fusion: Whisk egg, sugars, coconut oil, sour cream, vanilla, and cinnamon until smooth, creating a uniform liquid base with rich, aromatic undertones.
- Vegetable Integration: Fold shredded carrots and zucchini into the wet mixture, ensuring even distribution of moisture-rich vegetables throughout the batter.
- Dry Component Combination: Blend flour, baking powder, baking soda, and salt in a separate bowl, thoroughly mixing leavening agents to guarantee consistent rising.
- Batter Assembly: Delicately incorporate dry ingredients into wet mixture, stirring minimally to prevent gluten development, maintaining a tender muffin texture with no visible flour streaks.
- Optional Crunch Enhancement: Gently fold chopped pecans or walnuts into the batter, creating textural complexity and nutty undertones.
- Portioning and Baking: Fill muffin cups three-quarters full, allowing space for expansion, and bake in the preheated oven for approximately 20 minutes until a toothpick inserted into the center emerges clean.
- Cooling and Serving: Allow muffins to rest briefly in the tin, then transfer to a wire rack for complete cooling, developing a perfect moisture balance and allowing flavors to meld, then serve warm or at room temperature.
Notes
- Prevent Overmixing: Stir batter gently to maintain a light, tender texture and avoid dense, tough muffins.
- Moisture Management: Shredded carrots and zucchini add natural moisture and nutrition, creating a soft, rich crumb.
- Doneness Test: Use the toothpick method to ensure perfect baking – a clean toothpick means fully cooked muffins.
- Cooling Technique: Allow muffins to rest briefly in the tin, then transfer to a wire rack for complete cooling and optimal flavor development.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg