Carrot 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
Scale
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
Find it online: https://cookwithyana.com/carrot-cake-muffins-recipe/
