These muffins are a delightful twist on the classic zucchini muffin, incorporating warm spices and a hint of sweetness.
Preheat your oven to 350°F (175°C) and grease a muffin tin.
Using paper liners can make cleanup easier and ensure the muffins release cleanly.
In a large mixing bowl, combine the brown sugar, vanilla extract, and eggs. Whisk until smooth.
Ensure the sugar is fully dissolved for a smoother batter.
In another bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and clove.
Sifting helps to aerate the flour, resulting in lighter muffins.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to prevent dense muffins.
Fold in the grated zucchini, carrots, and chopped walnuts.
Ensure the mix-ins are evenly distributed for consistent flavor in every bite.
Divide the batter evenly among the prepared muffin tin cups.
Fill each cup about three-quarters full to allow room for rising.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
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