Best 4 Spiced Zucchini Carrot Muffins Recipes
Indulge in the delightful symphony of flavors with our spiced zucchini and carrot muffins. These delectable treats are not only a feast for your taste buds but also a treasure trove of nutrients. With a perfect balance of spices, the moist and tender crumb of these muffins tantalizes your senses with every bite. Each muffin bursts with the natural sweetness of zucchini and carrots, complemented by the warmth of cinnamon, nutmeg, and ginger. The streusel topping adds a delightful crunch and a touch of nutty flavor. These muffins are not just a culinary delight but also a wholesome snack, thanks to the abundance of vitamins, minerals, and fiber they offer. Whether you're looking for a nutritious breakfast option, a midday snack, or a sweet treat to satisfy your cravings, these spiced zucchini and carrot muffins are an exceptional choice. Explore our collection of variations, including a gluten-free version, to cater to different dietary preferences. Embark on a culinary journey and discover the perfect muffin recipe that will become a staple in your kitchen.
Here are our top 4 tried and tested recipes!
SPICED ZUCCHINI CARROT MUFFINS
Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!
Provided by sassbyheather
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 21
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
- Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g
SPICED CARROT MUFFINS
These can be a quick breakfast treat or a mid-afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
- Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
- Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
ZUCCHINI CARROT MUFFINS
Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont
Provided by Taste of Home
Time 35m
Yield 18 standard size muffins.
Number Of Ingredients 14
Steps:
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
ZUCCHINI CARROT SPICE MUFFINS
This is my own tweak on a classic zucchini bread recipe -- fruity and spicy and moist. Even my squash-and-carrot-loathing kids like these!
Provided by ChicPeaz
Categories Quick Breads
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*.
- Squeeze excess moisture from zucchini and apple.
- In a medium bowl, mix together flour, soda, powder, salt and spices.
- In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
- Add zucchini, carrot, apple and pineapple to wet mixture.
- Add dry ingredients. Mix until combined.
- Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
- Bake for 20 minutes (muffins) or 60 minutes (loaves).
- May be topped with cream cheese icing for extra deliciousness!
Nutrition Facts : Calories 232, Fat 9.9, SaturatedFat 1.6, Cholesterol 26.4, Sodium 221.3, Carbohydrate 33.3, Fiber 0.9, Sugar 18.7, Protein 2.9
Tips:
- For a sweeter muffin, use 1 cup of granulated sugar instead of 1/2 cup.
- If you don't have zucchini, you can substitute 1 cup of grated carrots.
- For a moister muffin, use 1/2 cup of vegetable oil instead of 1/4 cup.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make sure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Conclusion:
These spiced zucchini carrot muffins are a delicious and healthy way to start your day. They're perfect for a quick breakfast or snack, and they're also a great way to use up leftover zucchini and carrots. With their moist texture, sweet flavor, and hint of spice, these muffins are sure to be a hit with everyone who tries them.
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