Carrot Cake Muffins Recipe
Introduction
Carrot Cake Muffins are a delightful twist on a classic dessert, perfect for breakfast or a snack. Moist and flavorful, these muffins combine grated carrots with warm spices for a comforting treat.
Ingredients
- 1 ½ cups grated carrots
- 2 cups all-purpose flour
- 2 large eggs
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Step 3: In another bowl, beat the eggs with sugar, vegetable oil, and vanilla extract until smooth.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Step 5: Fold in the grated carrots until evenly distributed throughout the batter.
- Step 6: Fill the muffin cups about three-quarters full with the batter.
- Step 7: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- Step 8: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- Adding chopped walnuts or raisins can add a delightful texture and extra flavor to your muffins.
- For a lighter version, substitute half the oil with unsweetened applesauce.
- Include a pinch of ground ginger for a spicier note.
- Top with a cream cheese frosting for an indulgent treat.
Storage
Store the carrot cake muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze them for up to 3 months. When reheating, warm them briefly in the microwave until soft and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shredded carrots instead of grated?
Grated carrots work best as they incorporate smoothly into the batter, but shredded carrots can be used if grated carrots aren’t available. Just be sure to chop them finely to maintain the right texture.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure your baking powder is gluten-free to keep the recipe safe.
PrintCarrot Cake Muffins Recipe
Delight in these moist and flavorful Carrot Cake Muffins, perfect as a wholesome breakfast treat or a sweet snack. Packed with grated carrots and warm spices, these muffins boast a tender crumb and subtle sweetness that carrot cake lovers will adore.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
Instructions
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of leavening agents and spices.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until the mixture becomes smooth and slightly frothy.
- Incorporate carrots and wet into dry: Fold the grated carrots into the wet mixture, then gradually add this to the dry ingredients, gently mixing just until combined to avoid overworking the batter and keeping the muffins tender.
- Fill muffin cups: Line a standard 12-cup muffin tin with paper liners or grease the cups. Spoon the batter evenly into each cup, filling them about 3/4 full to allow space for rising.
- Bake the muffins: Preheat your oven to 350°F (175°C). Place the muffin tin on the center rack and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden on top.
- Cool and serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can add 1/3 cup chopped walnuts or pecans for added texture and flavor.
- For a healthier variation, substitute half the all-purpose flour with whole wheat flour.
- If you prefer sweeter muffins, increase sugar to 3/4 cup.
- Ensure carrots are finely grated to maintain a moist texture throughout the muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: carrot cake muffins, moist muffins, spiced muffins, breakfast muffins, carrot dessert
