Audrey's Desserts First: Carrot Apple Zucchini Muffins

01.02.19 | Audrey Smith |

Carrot Apple Zucchini Muffins

I found this recipe on-line. Thanks Trish – Mom on Timeout for this delicious muffin!

1 cup melted butter
2 cups sugar
3 eggs, room temperature
¼ cup orange juice
1 Tablespoon vanilla
3 ¼ cups flour
½ teaspoon salt
2 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini. Remove as much water as possible by squeezing it in paper towels
1 cup apple, peeled and diced
½ cup chopped pecans

Cream Cheese Frosting:
½ cup cream cheese, room temperature
¼ cup softened butter
2-3 cups powdered sugar
1-3 Tablespoons orange juice

Preheat oven to 350 degrees.
Grease and flour muffin tins or two 8x4 loaf pans.
Mix dry ingredients together in a large bowl…flour, salt, baking, powder, baking soda, cinnamon, cloves, and nutmeg. Set aside.
Whisk the butter and sugar in another large bowl.
Add eggs, orange juice, and vanilla to butter/sugar mixture. Whisk until incorporated.
Fold dry ingredients into wet ingredients.
Fold carrots, zucchini, apples, and pecans into batter.
Pour into prepared pans.
Bake until golden brown...about 25-35 minutes for muffins…55-60 minutes for loaves.
Cool completely before icing.

Cream Cheese Frosting:
Cream together cream cheese and butter.
Add in 2 cups of powdered sugar and continue to mix.
Drizzle in orange juice until desired consistency.


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