- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin.
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Prepare the Wet Ingredients:
- In another large bowl, beat the eggs, granulated sugar, and brown sugar together until smooth. Add the vegetable oil, applesauce, and vanilla extract, mixing until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the Add-Ins:
- Gently fold in the grated carrots and zucchini. If using, also fold in the chopped nuts and raisins.
- Fill the Muffin Tin:
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, and beat until creamy.
- Once the muffins are completely cooled, spread or pipe the cream cheese frosting on top of each muffin.
Tips for Success
- Moisture Control: Ensure you squeeze the excess moisture out of the grated zucchini to prevent the muffins from becoming too soggy.
- Even Baking: Rotate the muffin tin halfway through baking to ensure even baking.
- Flavor Boost: Add a pinch of ground cloves or allspice for an extra flavor kick.
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), use coconut oil or a vegan butter substitute, and a dairy-free cream cheese for the frosting.
- Add-ins: Try adding shredded coconut, chocolate chips, or dried cranberries for different flavors.
Serving Suggestions
- Breakfast: Serve the muffins warm with a pat of butter and a cup of coffee or tea.
- Snack: Enjoy a muffin as a healthy mid-day snack.
- Dessert: Top with cream cheese frosting and serve as a sweet treat.
Storage and Freezing
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Freezing: Freeze unfrosted muffins in an airtight container or zip-top bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
These Carrot Cake Zucchini Muffins are a delightful blend of flavors and textures, perfect for any time of day. Enjoy the natural sweetness and moisture from the carrots and zucchini, paired with the warm spices that make these muffins irresistible!