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ELDERFLOWER ZUCCHINI & CARROT MUFFINS WITH BALSAMIC CREAM CHEESE ICING

These moist and aromatic muffins blend the earthiness of zucchini and carrot with the floral sweetness of Bodacious Elderflower White Balsamic and a hint of warm spice. Finished with a tangy-sweet balsamic cream cheese icing, they’re a garden-fresh twist on a classic treat—perfect for brunches, tea time, or anytime you want to impress with a little botanical charm.
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Course Breakfast, Dessert

Ingredients
  

Muffins

  • 1 ½ cups flour
  • 1 cup finely grated zucchini
  • ½ cup Bodacious Walnut Oil + extra to grease pan
  • 2 large eggs
  • 2 tbsp Bodacious Elderflower White Balsamic
  • 1 ½ cups sugar
  • 1 tbsp freshly grated ginger
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup hot water

Frosting

  • ½ cup unsalted butter room temperature
  • ½ cup cream cheese softened
  • 1 tbsp Bodacious Elderflower White Balsamic

Instructions
 

  • Preheat the oven to 350°F. Grease a muffin pan with Bodacious Walnut Oil.
  • In a large bowl, whisk together the flour, baking soda, cinnamon, salt, allspice, and cloves.Set aside.
  • In a separate bowl, whisk together the Walnut Oil, eggs, ginger, and Bodacious Elderflower White Balsamic until well combined. Stir in the grated carrot and zucchini.
  • Gradually add the dry ingredients in three parts, alternating with the hot water. Stir until just incorporated be careful not to over mix.
  • Divide the batter evenly into the prepared muffin pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool completely.
  • Using a mixer or whisk, cream together the butter and cream cheese until smooth.Gradually add powdered sugar, mixing until fully incorporated and smooth. Stir in the Elderflower Balsamic, adjusting the amount to reach your desired consistency.
  • Once the muffins have cooled completely, frost them with the Elderflower Balsamic frosting. Enjoy!

Notes

Make the Most of Your Oils & Vinegars
Our handcrafted Walnut Oil from France is made following the strict 150 year-old French traditional methods; slowly roasted to perfection, then expeller-pressed and lightly filtered. Extracted from English walnuts, a.k.a. Persian walnuts, our walnut oil is cholesterol-free and rich in antioxidants and omega-3 fatty acids.
  • Drizzle over creamy summer or winter squash soup before serving.
  • Drizzle over spaghetti squash and top with crumbled goat cheese.
  • For a nutty and rich flavor, substitute 1/4 of the oil called for in your favorite olive oil cake recipes with Walnut oil.
Elderflower Balsamic is a distinctive condiment that marries the delicate essence of elderflowers with the boldness of balsamic vinegar. Its captivating taste and versatility in the kitchen makes it a sought-after ingredient for those seeking to elevate their culinary creations to a new height.
  • Excellent for quick pickled red onions and other blanched vegetables.
  • Combine with your favorite olive oil to marinate fish, chicken, or lamb before grilling.
  • For a quick appetizer, combine it with olive oil to marinate olives and feta cheese particularly delicious with a sprinkle of Turkish seasoning.
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