Zucchini Carrot Muffins with Honey Glaze Recipe

Prep Time 20 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 12
Best Season: All Seasons
Description

These Zucchini Carrot Muffins with Honey Glaze are moist, lightly sweet, and full of warm, comforting flavors. Made with freshly grated zucchini and carrots, they deliver a perfect balance of sweetness and spice while staying soft and tender inside. The natural honey glaze adds a glossy, irresistible finish that enhances every bite. Ideal for breakfast, snacks, or tea time, these muffins are a wholesome, family-friendly way to enjoy veggies in dessert form.

Ingredients
    For the Muffins:
  • 1 ½ cups all-purpose flour (sifted)
  • ½ cup whole wheat flour
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 2 large eggs (room temperature)
  • ½ cup brown sugar (packed)
  • ⅓ cup honey (natural, not processed)
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 tsp pure vanilla extract
  • 1 cup grated zucchini (lightly squeezed to remove excess water)
  • 1 cup grated carrot (finely shredded)
  • ¼ cup plain yogurt (adds moisture)
  • ¼ cup chopped walnuts or pecans (optional for crunch)
  • ¼ cup raisins (optional for sweetness)
    • For the Honey Glaze:
  • 3 tbsp honey (preferably raw honey)
  • 2 tbsp unsalted butter (melted)
  • 1 tbsp warm milk
  • ¼ tsp pure vanilla extract
Instructions
    Prepare the Muffin Batter
  1. 1
    In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. In a separate bowl, beat together eggs, brown sugar, honey, oil, yogurt, and vanilla extract until the mixture is smooth and creamy. Gradually fold the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Avoid overmixing to keep the muffins soft.
    2. Add Vegetables and Mix-ins
  2. 2
    Gently fold in the grated zucchini and carrot. If using, stir in chopped nuts and raisins. The batter should look thick but moist.
    3. Fill the Muffin Cups
  3. 3
    Line a 12-cup muffin tin with paper liners or lightly grease with oil. Evenly divide the batter among the cups, filling each about ¾ full. Tap the tin gently to remove air bubbles.
    4. Bake to Perfection
  4. 4
    Preheat the oven to 180°C (350°F). Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly springy when touched.
    5. Cool and Prepare the Glaze
  5. 5
    Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the honey glaze: in a small bowl, whisk together honey, melted butter, warm milk, and vanilla extract until smooth and glossy.
    6. Glaze and Serve
  6. 6
    Once the muffins have cooled slightly, drizzle the warm honey glaze over the tops using a spoon. Allow the glaze to set for about 10 minutes before serving. Serve warm or at room temperature — perfect with a cup of tea or coffee.
Note

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezing Tip: Freeze muffins (without glaze) in a ziplock bag for up to 2 months. Thaw overnight and glaze before serving.

Healthier Version: Replace half the oil with unsweetened applesauce to reduce fat content.

Flavor Twist: Add a pinch of ginger powder or shredded coconut for extra aroma and texture.

Make it Vegan: Substitute eggs with flax eggs and use plant-based butter and milk for the glaze.

Keywords: healthy muffins, zucchini carrot recipe, honey glaze, breakfast muffins, moist and fluffy
Read it online: https://petitepanini.com/recipe/zucchini-carrot-muffins-with-honey-glaze-recipe/