Signing you in…

Zucchini Carrot Muffins

Zucchini Carrot Muffins

These tender zucchini carrot muffins are warmly spiced, lightly sweet, and finished with a soft crumb from grated vegetables and yogurt. They make a practical breakfast or snack and freeze well for busy mornings.

Prep: 20 min · Cook: 22 min · Total: 42 min · Serves: 6

Ingredients

  • 1.5 tsp ground cinnamon
  • 0.33 cup neutral oil
  • 0.5 tsp baking soda
  • 1 cup zucchini (finely grated and lightly squeezed)
  • 0.5 tsp fine sea salt
  • 0.33 cup plain whole-milk yogurt
  • 0.75 cup carrot (finely grated)
  • 1 tsp vanilla extract
  • 0.33 cup raisins
  • 2 large large eggs (room temperature)
  • 0.25 cup granulated sugar
  • 0.5 cups old-fashioned rolled oats
  • 0.5 cup light brown sugar (packed)
  • 0.25 tsp ground ginger
  • 1 tsp nonstick baking spray (for the muffin tin)
  • 1.5 cups all-purpose flour (spooned and leveled)
  • 1.5 tsp baking powder

Instructions

  1. Place a rack in the center of the oven and heat the oven to 375°F (190°C) for at least 10 minutes so the muffins rise evenly.
  2. Coat a standard 12-cup muffin tin with 1 tsp nonstick baking spray, or line the cups with paper liners and lightly spray the liners to prevent sticking.
  3. Set a box grater over a cutting board and finely grate enough zucchini to measure 1 cup and enough carrot to measure 0.75 cup; squeeze the zucchini gently in a clean kitchen towel for 10 seconds so it is damp but not dry.
  4. In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 0.5 cups old-fashioned rolled oats, 1.5 tsp baking powder, 0.5 tsp baking soda, 1.5 tsp ground cinnamon, 0.25 tsp ground ginger, and 0.5 tsp fine sea salt for about 30 seconds until evenly combined.
  5. In a medium mixing bowl, whisk 2 large eggs, 0.5 cup packed light brown sugar, and 0.25 cup granulated sugar for 45-60 seconds until the mixture looks smooth and slightly lighter.
  6. Add 0.33 cup plain whole-milk yogurt, 0.33 cup neutral oil, and 1 tsp vanilla extract to the egg mixture, then whisk for about 30 seconds until glossy and fully blended.
  7. Pour the wet mixture into the large bowl with the dry ingredients and fold with a silicone spatula for 8-10 strokes, just until streaks of flour remain; the batter should look thick and shaggy, not smooth.
  8. Add the 1 cup grated zucchini, 0.75 cup grated carrot, and 0.33 cup raisins, then fold gently for 10-12 strokes until the vegetables and raisins are evenly distributed and no dry flour pockets remain.
  9. Divide the batter evenly among the 12 prepared muffin cups, filling each cup about three-quarters full; use a 3-tbsp scoop or two spoons for even portions.
  10. Bake the muffin tin on the center oven rack at 375°F (190°C) for 20-22 minutes, rotating the pan once after 15 minutes, until the tops are domed, lightly golden, and spring back when gently pressed.
  11. Check doneness by inserting a toothpick into the center of a middle muffin; it should come out clean or with a few moist crumbs, and an instant-read thermometer inserted into the center should read about 200°F to 205°F (93°C to 96°C).
  12. Set the muffin tin on a wire rack and cool the muffins in the pan for 5 minutes so they firm up, then run a small offset spatula around any stuck edges and transfer the muffins to the rack.
  13. Cool the muffins on the wire rack for at least 10 minutes before serving warm, or cool completely for about 45 minutes before storing in an airtight container.

Nutrition (per serving)

  • Calories: 331
  • Protein: 7 g
  • Fat: 15 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Sugar: 24 g
  • Sodium: 373 mg

More Recipes