Mini Batch Zucchini Carrot Muffins with Crème Fraiche Whipped Cream

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Mini Batch Zucchini Carrot Muffins with Crème Fraiche Whipped Cream

These fluffy tender muffins are a cross between carrot cake and zucchini bread with hints of cinnamon, pecan oat streusel, nutty flax seeds and the most delicious crème fraiche whipped cream.

These muffins are so ultra moist, they will melt away in your mouth. The recipe can easily be doubled for muffin goodness!

Mini Batch Zucchini Carrot Muffins with Crème Fraiche Whipped Cream

Serving: Makes 6 muffins

Ingredients:

Zucchini Carrot Muffins

  • 2 tablespoon butter, melted

  • 3 tablespoon neutral oil

  • 3 tablespoons brown sugar

  • 1 tablespoon white sugar

  • 1 tablespoon maple syrup

  • 1 tablespoon honey

  • 1 egg

  • 1/2 teaspoon vanilla extract

  • 3/4 cup all purpose flour

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon cinnamon

  • Pinch of nutmeg

  • 1 tablespoon ground flaxseeds

  • 1/2 cup + 2 tablespoons shredded zucchini

  • 1/4 cup shredded carrots

Pecan Oat Streusel

  • 1 tablespoon butter, room temperature

  • 2 teaspoons pecans

  • 2 teaspoons ground oats

  • 2 tablespoons brown sugar

  • 3 tablespoon all purpose flour

  • 1/8 teaspoon baking powder

  • 1/8 teaspoon cinnamon

  • Pinch of salt

  • 1 teaspoon raw sugar

Crème Fraiche Whipped Cream

  • 1 ounce cream cheese

  • 1 tablespoon crème fraiche*

  • 1 tablespoon skyr yogurt or full fat Greek yogurt

  • 2 tablespoon powdered sugar

  • 1/4 teaspoon vanilla extract

  • 2 tablespoons heavy cream

  • Pinch of salt

Method:

Make the Zucchini Carrot Muffin Batter

  1. Melt butter and let it cool.

  2. Add oil, brown sugar, white sugar, maple syrup and honey and whisk vigorously until the is creamy, opaque and homogenous.

  3. Crack one egg into the mixture and whisk until fully combined.

  4. In a separate bowl, combine all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg and ground flax seeds.

  5. Pour dry ingredients into the wet mixture and stir everything with your spatula just until no flour pockets remain. Set aside.

  6. Grate your zucchini and carrots on a medium sized grater and fold them directly into the batter.

  7. Line 6 muffin tins with paper liners. Portion out batter between 6 muffin tins. Set aside.

Make Pecan Oat Topping & Bake Muffins

  1. Preheat your oven to 350 degrees.

  2. Grind oats and pecans in your food processor so they are roughly chopped but not fine. Place mixture in a bowl.

  3. Add butter, brown sugar, all purpose flour, baking powder, cinnamon and salt to the oat and pecan mixture. Rub the mixture with your fingers until combined and crumbly.

  4. Crumble this topping mixture evenly over all the muffins.

  5. Sprinkle raw sugar over the muffins evenly.

  6. Let muffins bake for about 18 to 20 minutes or until a toothpick comes clean.

Make the crème fraiche whipped cream

  1. While the muffins bake, combine cream cheese, crème fraiche, yogurt, powdered sugar, vanilla extract, heavy cream and salt in a medium sized bowl.

  2. Using a whisk, vigorously beat the mixture so it becomes fluffy and light. Set aside.

Assembly

  1. Let muffins cool completely and then spoon the crème fraiche whipped cream over the muffins and enjoy!

Notes:

  • *If you do not have crème fraiche you can substitute more yogurt or sour cream.