Carrot Zucchini Muffins Light (Print View)

Moist muffins feature grated carrot, zucchini, and a light cream cheese swirl for a wholesome start.

# Components:

→ Vegetables

01 - 1 cup grated carrot, about 2 medium carrots
02 - 1 cup grated zucchini, about 1 medium zucchini, squeezed dry

→ Dry Ingredients

03 - 1 3/4 cups all-purpose flour
04 - 1/2 cup light brown sugar, packed
05 - 1/4 cup granulated sugar
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

11 - 2 large eggs
12 - 1/3 cup light olive oil or vegetable oil
13 - 1/4 cup unsweetened applesauce
14 - 1 teaspoon pure vanilla extract

→ Cream Cheese Swirl

15 - 4 ounces light cream cheese, softened
16 - 2 tablespoons granulated sugar
17 - 1 tablespoon milk
18 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a separate bowl, whisk together eggs, oil, applesauce, and vanilla extract until smooth and well combined.
04 - Add grated carrot and zucchini to the wet ingredient mixture and stir until fully incorporated.
05 - Gently fold the wet ingredient mixture into the dry ingredients using a spatula or spoon until just combined. Do not overmix to maintain tender muffins.
06 - Divide batter evenly among muffin cups, filling each approximately two-thirds full.
07 - In a small bowl, beat cream cheese, sugar, milk, and vanilla extract until smooth and creamy using an electric mixer or sturdy spoon.
08 - Spoon approximately 1 teaspoon of cream cheese mixture onto the center of each muffin. Use a toothpick or skewer to swirl gently into the batter in a figure-eight pattern.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the muffin body comes out clean. The top should be golden brown.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They're genuinely moist inside with just enough sweetness—no dry, dense brick situation.
  • The cream cheese swirl tastes indulgent but the whole muffin stays light and actually good for you.
  • One bowl of wet, one bowl of dry—honestly, the cleanup is almost as nice as eating them.
02 -
  • If you forget to squeeze the zucchini dry, your muffins will sink in the middle and taste waterlogged—I learned this the hard way by making a whole batch for a meeting.
  • Overmixing the batter is the silent killer here; the moment you stop seeing flour streaks, put the spoon down and walk away.
  • These are best the day after baking when the flavors settle and the crumb sets—they're still good warm, but tomorrow they're magic.
03 -
  • Room-temperature cream cheese swirls smoothly without lumps, so pull it out of the fridge while you're mixing the batter.
  • If your kitchen runs warm and the batter feels soft, chill it for 10 minutes before filling—the batter holds its shape better and the swirl stays defined.
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