Carrot Zucchini Muffins With Cream Cheese Glaze Recipe

Name: Carrot Zucchini Muffins With Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1/2 teaspoons Powdered Ginger; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Salt; 2/3 cups Coarsely Chopped Toasted Walnuts; 2 whole Large Eggs; 3/4 cups Packed Brown Sugar; 1/2 cups Canola Oil; 1 cup Firmly Packed Grated Zucchini, Grate Using The Largest Holes On The Box Grater; 1 cup Firmly Packed Grated Carrot, Grate Using The Largest Holes On The Box Grater; FOR THE GLAZE:; 3 ounces, weight Softened Cream Cheese; 3 Tablespoons Sifted Powdered Sugar, Plus Extra If Needed; 2 Tablespoons Milk, Plus Extra If Needed; 1/4 teaspoons Vanilla Extract

Servings: persons

FOR THE MUFFINS:
1-1/2 cup All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoons Powdered Ginger
1/4 teaspoons Ground Cloves
1/4 teaspoons Salt
2/3 cups Coarsely Chopped Toasted Walnuts
2 whole Large Eggs
3/4 cups Packed Brown Sugar
1/2 cups Canola Oil
1 cup Firmly Packed Grated Zucchini, Grate Using The Largest Holes On The Box Grater
1 cup Firmly Packed Grated Carrot, Grate Using The Largest Holes On The Box Grater
FOR THE GLAZE:
3 ounces, weight Softened Cream Cheese
3 Tablespoons Sifted Powdered Sugar, Plus Extra If Needed
2 Tablespoons Milk, Plus Extra If Needed
1/4 teaspoons Vanilla Extract

1
Make the muffins:
2
Preheat the oven to 350u00b0F.
3
In a small bowl, combine the flour, baking soda, spices, salt and walnuts. Whisk well to sift. Set aside.
4
In a large bowl, beat the eggs, sugar, and oil until the mixture is smooth, 2-3 minutes. Stir in the zucchini and carrots. Add the dry ingredients and beat until the mixture just comes together, be careful not to over beat.
5
Pour the batter into 12 paper-lined muffin tins, filling each about 3/4 full. Bake 20-25 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Then take them out of the pan and place onto the rack and cool completely.
6
Make the Cream Cheese Glaze:
7
Beat cream cheese together with powdered sugar until smooth. Stir in the milk and vanilla. Adjust the consistency by adding more powdered sugar to thicken, or adding milk to loosen the glaze.
8
Top the muffins with cream cheese glaze by dipping the muffins upside down into the glaze. Store in an airtight container in the refrigerator for up to 5 days... if they last that long.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE MUFFINS:, 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Cinnamon, and more.

Yes, Carrot Zucchini Muffins With Cream Cheese Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Zucchini Muffins With Cream Cheese Glaze

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