Carrot and Zucchini Muffins
Prep time
Cook time
Total time
Author: Lolli
Ingredients
- ⅔ cups vegetable oil
- 2 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon grated orange peel
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ cup grated carrots
- ½ cup grated zucchini (patted dry with a paper towel)
- Topping:
- ¼ cup sugar
- ½ cup oatmeal
- ½ teaspoon cinnamon
- 2 tablespoons butter, room temperature
Instructions
- Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Preheat oven to 350°.
- Mix vegetable oil, eggs, sugars, vanilla, and orange peel in a large mixing bowl.
- Sift dry ingredients together in a separate bowl. Add dry ingredients to bowl with wet ingredients and mix thoroughly.
- Gently fold in grated carrot and zucchini.
- Add batter to muffin tin; fill cups about ⅔ full.
- In a small bowl, mix topping ingredients. Crumb toppings work best if the butter is NOT melted. I like to "knead" the crumb mixture with my hands to get it nice and crumbly. Sprinkle generously on top of each of the filled muffin cups.
- Bake at 350° for about 25 minutes, or until toothpick inserted in center comes out clean. Let cool on a wire rack.
Recipe by Food Fun Family at https://foodfunfamily.com/carrot-and-zucchini-muffins/