Delicious Carrot Zucchini Muffins with Streusel and Cream Cheese Frosting! 🥕🧁

Perfect for large gatherings or a family treat!

Recently, we hosted over 30 for a siyum, and these zucchini-carrot muffins were a hit! While I usually cut down on sugar when I bake, I've given you the original recipe as-is. This recipe is a blend of several carrot muffin recipes I've adapted, with the addition of zucchini for extra moisture.

While I usually stick to very simple and easy to make recipes, this one is a bit more time-consuming, but well worth the effort!

If you're short on time, feel free to use pre-shredded carrots, but don’t skip the zucchini—it makes the muffins incredibly soft and moist!

Ingredients

Muffins:

• 4 eggs

• 1 cup sugar

• 1 cup oil

• 1/4 cup orange juice (or fresh lemon juice mixed with water)

• 2 1/2 cups flour

• 2 teaspoons baking soda

• 1 1/2 teaspoons cinnamon

• 1 teaspoon salt

• 2 1/2 cups shredded carrots

• 1 cup shredded zucchini

Streusel Topping:

• 4 tablespoons melted butter or coconut oil

• 1/2 cup flour

• 1/2 cup brown sugar

(Optional) Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1/4 cup butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

2. In a large bowl, beat the eggs and sugar together until well combined.

3. Add the oil and orange juice to the egg mixture and mix well.

4. In a separate bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, and salt.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Fold in the shredded carrots and zucchini until evenly distributed.

Streusel Topping

1. In a small bowl, mix together the melted butter (or coconut oil), flour, and brown sugar.

Assemble and Bake

1. Fill the muffin liners halfway with the muffin batter.

2. Sprinkle the streusel topping generously over each muffin.

3. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

4. Let the muffins cool completely before adding the optional cream cheese frosting.

(Optional) Cream Cheese Frosting

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.

2. Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth.

3. Stir in the vanilla extract.

4. Spread or pipe the frosting onto the cooled muffins.

Enjoy your soft, moist, and flavorful zucchini-carrot muffins with a delightful streusel topping—and don’t forget the optional cream cheese frosting for an extra indulgent treat!

Love, Ellie