Moist, tender muffins studded with sweet carrot and delicate zucchini shreds.
A zesty lemon note and a salty feta crumble give lively contrast.
Lightly spiced and not too sweet, with a soft crumb that holds up to spreading.
Serve warm for breakfast, pack for lunchboxes, or bring to weekend brunches.
Ingredients
- 1 cup grated carrot (about 1 medium)
- 1 cup grated zucchini, excess moisture squeezed out
- 1 3/4 cups all-purpose flour
- 1/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cumin (optional) or 1/4 teaspoon ground cinnamon
- 1/3 cup packed brown sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup milk (dairy or plant-based)
- 1/3 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 3/4 cup crumbled feta (reserve 1 tablespoon for topping)
- 2 tablespoons chopped fresh parsley or chives
- Butter or oil for muffin tin, or paper liners
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Prepare the vegetables: grate carrot and zucchini, then press the zucchini in a towel or paper towel to remove excess liquid.
- In a large bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and cumin or cinnamon.
- In another bowl, whisk brown sugar, eggs, Greek yogurt, milk, oil, vanilla, and lemon zest until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in grated carrot, squeezed zucchini, crumbled feta (reserve a tablespoon), and chopped parsley until evenly distributed.
- Divide batter among the muffin cups, filling each about 3/4 full. Sprinkle reserved feta on top of each muffin.
- Bake 18–22 minutes, or until tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips or Variations
- For extra moisture, swap half the milk for buttermilk. Add 1/4 cup toasted sunflower seeds for crunch.