Delicious Carrot Zucchini Muffins with Walnuts
Loaded with shredded zucchini, carrots and crunchy walnuts, these lightly sweet & cinnamon-y Carrot Zucchini Muffins are the perfect go-to for breakfast or afternoon snack!
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Servings: 22 muffins
Ingredients
- 3 C all purpose flour, not packed, leveled with a knife
- 3 teaspoon ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ⅔ C brown sugar, packed
- 1 stick butter, melted
- 3 large eggs, room temperature
- ⅔ C sour cream
- 3 C shredded zucchini, about 4 medium zucchini
- 1 C shredded carrots (I use pre-cut match stick carrots.)
- 1 C chopped walnuts
Instructions
- Preheat oven to 350°. Spray muffin tin with non-stick cooking spray or line cups with muffin liners.
- In a medium mixing bowl, sift together first 5 dry ingredients using a mesh colander and shaking or a flour sifter. Stir with a fork. Set aside.
- Using a stand mixer or hand mixer, combine sugar and butter until creamy. Add eggs one at a time. Mix in sour cream.
- Gradually add dry ingredients to wet ingredients. Mix on low until well incorporated. Fold in zucchini (no need to pat dry, add just like it is). Fold in carrots and walnuts.
- Spoon batter into muffin tin, filling cups ¾ of the way full. Bake in preheated oven for 20 minutes or until toothpick inserted into the middle comes out clean.
- Cool on baking rack for 5-10 minutes before serving. Enjoy!