Summertime Breakfast Dessert Carrot Zucchini Muffins Recipe

I just whipped up these carrot zucchini muffins with buttermilk, eggs, and even some walnuts if you’re into that, and honestly it turned out to be the perfect mix of sweet, spicy, and veggie vibes that made my morning feel like a chill dessert brunch all rolled into one.

I love these Summertime Breakfast Dessert Carrot Zucchini Muffins cause they give a great mix of taste and nutrition. I think the use of eggs, buttermilk, all-purpose flour and a pinch of cinnamon and nutmeg with grated carrots and zucchini really boosts vitamins and flavor in every bite.

Ingredients

• All-purpose flour offers carbs for energy and gives muffins a light tender texture.
• Eggs add protein and richness, making the muffins moist and very satisfying.
• Buttermilk gives a tangy flavor while providing a smooth and creamy crumb.
• Carrots bring fiber and vitamins making each muffin both nutritious and hearty.
• Zucchini adds moisture and subtle flavor with extra fiber for a balanced bite.
• Light brown sugar imparts a warm caramel sweetness in every delightful bite.
• Optional chopped walnuts add crunchy texture and healthy fats enhancing flavor even more.
• Vegetable oil improves moisture retention and gives a rich mouth feel to muffins.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1 cup grated zucchini
• 1/2 cup chopped walnuts (optional)

How to Make this

1. Preheat your oven to 375°F and grease a muffin tin with oil or use paper liners.

2. In a large bowl, mix the 1 3/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp nutmeg.

3. In another bowl, whisk the 2 large eggs and stir in 1/2 cup vegetable oil, 1/2 cup buttermilk, 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1 tsp vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix just until everything is moistened, try not to overmix.

5. Fold in 1 cup grated carrots, 1 cup grated zucchini, and if you like them, 1/2 cup chopped walnuts.

6. Spoon the batter into the muffin cups, filling each about 2/3 of the way full.

7. Give the tray a gentle tap on the counter to even out any air bubbles in the batter.

8. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack.

10. Enjoy your Summertime Breakfast Dessert Carrot Zucchini Muffins warm or at room temperature, theyre perfect for any morning treat!

Equipment Needed

1. An oven to bake the muffins at 375°F
2. A muffin tin along with either paper liners or oil to grease the tin
3. A large mixing bowl for the dry ingredients
4. A second bowl for whisking and combining the wet ingredients
5. A whisk for beating the eggs and mixing in the wet items
6. Measuring cups and spoons to accurately measure the ingredients
7. A grater to grate the carrots and zucchinis
8. A spatula to fold the wet mixture into the dry mix
9. A toothpick to test if the muffins are done
10. A wire rack for cooling the muffins once baked

FAQ

• Q: Can I make these muffins ahead of time?
  
  A: Yeah, you can make em a couple days in advance if you store them in an airtight container at room temperature. If you wanna keep them longer, just freeze and thaw when needed.
• Q: Can I substitute the walnuts with something else?
  
  A: Sure, if you’re not a fan of walnuts, you can skip them or use pecans or almonds. It’ll slightly change the taste but still be super delish.
• Q: What if I dont have buttermilk?
  
  A: No problem, just mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes. It works just fine.
• Q: How do I know when the muffins are done?
  
  A: Insert a toothpick in the middle and if it comes out clean or with a few moist crumbs, they are ready. Just be careful not to overbake them.

Summertime Breakfast Dessert Carrot Zucchini Muffins Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can try mixing 1 1/2 cups all-purpose flour with 1/4 cup whole wheat flour for extra fiber.
• No buttermilk? Just add 1/2 cup milk with 1/2 teaspoon lemon juice or white vinegar and let it sit for 5 mins.
• If you’re out of vegetable oil, melted coconut oil or even canola oil will work the same amount.
• Don’t fancy walnuts? Swap them with pecans or just leave them out entirely.

Pro Tips

1. Try not to overmix the batter when combining the wet and dry ingredients, because overdoing it can make your muffins heavy and tough. I learned that lesson the hard way when I first baked these muffins.
2. Toasting the walnuts before folding them in can really up the crunch and flavor even if you arent a big fan of nuts in your baked goods.
3. Make sure your oven is really hot at 375°F. Sometimes ovens run a little low or high so you might want to use an oven thermometer to make sure your muffins bake evenly.
4. Let the muffins cool in the pan for a few minutes after you take them out. This helps them set up a bit so they arent falling apart when you try to take them out of the tin.