Carrot Cake Muffins
User Reviews
4.6
30 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
38 mins
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Calories
312 kcal
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Course
Baked Goods
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Cuisine
American
Carrot Cake Muffins
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These carrot cake muffins are pillowy soft, moist, and full of flavor. This carrot cake muffin recipe has freshly shredded carrots, crunchy walnuts, shredded coconut, and topped with a delicious vanilla cream cheese glaze.
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Ingredients
Carrot Cake Muffins
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2/3 cup brown sugar
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup refined coconut oil (melted)
- 1/3 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups freshly grated carrots (about 2 large carrots)
- 3/4 unsweetened shredded coconut
- 1/2 cup roughly chopped walnuts
- 1 tablespoon orange zest
Cream Cheese Icing
- 3 ounces cream cheese (softened)
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners sugar
Instructions
Carrot Cake Muffins
- Preheat your oven to 425 degrees F.
- In a large bowl, whisk together the dry ingredients: all purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, brown sugar, and kosher salt.
- In a separate small bowl, add the wet ingredients: eggs, melted coconut oil, greek yogurt, 1 tsp vanilla extract. Whisk until eggs are fully beaten and yogurt is fully incorporated.
- Add the wet ingredients into the dry ingredients bowl. Whisk until fully combined. I use a rubber spatula to scrape the bottom and sides of the bowl, to ensure all the flour is integrated. Add the carrots, shredded coconut, and chopped walnuts into the batter. Fold until all the ingredients are fully dispersed.
- In a greased non-stick muffin pan, scoop the batter into each cup. You can also line with baking cups if your pan is not non-stick. To make them uniform in size, I use a cookie scoop. There is enough batter for 12 muffins.
- Bake the muffins at 425 degrees F for the first 5 minutes, then lower the heat to 350 degrees F for an additional 17-19 minutes or until a toothpick can be inserted and cleanly removed.
- Once done baking, carefully remove from the muffin tin and allow to cool on a rack for 10 minutes prior to icing.
Cream cheese icing
- In a small bowl, whisk together: cream cheese, confectioner's sugar, and vanilla extract. Whisk until fully combined and smooth. Store in the refrigerator until you're ready to glaze the muffins.
- Once the carrot cake muffins are cooled, drizzle the cream cheese icing over the top of the muffins. You can top them with additional coconut and walnuts if you would like. The muffins are also enjoyable without the cream cheese icing.
Equipments used:
Notes
- Freshly grate your carrots. Pre-shredded carrots are dry/hard and will affect the texture of the muffins. On the box grater, use the second largest side.
- You can place the hard sugar in a small bowl, covered by a damp paper towel and microwave in 20 second intervals. Breaking it up as you go. Or store your sugar with these brown sugar bears that help keep the sugar soft.
- For the greek yogurt, you can substitute unsweetened apple sauce. For the coconut oil, you can substitute with vegetable oil.
- A baking tip I learned from Sally's Baking Addiction, is to start the muffins out on high heat. Bake the muffins at 425 degrees F for the first 5 minutes. The high heat will allow the muffins to puff up and get a higher rise. Then lower the heat to 350 degrees F for the rest of the bake.
- Place muffins in an airtight container and store up to 3 days or you can refrigerate them to last longer, 1 week. Freeze the muffins for up to 3 months, thaw overnight in refrigerator, and warm in microwave.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
38mg
(13%)
Sodium
203mg
(8%)
Potassium
122mg
(3%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
2817IU
(56%)
Vitamin C
2mg
(2%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 203mg | 8% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 2817IU | 56% |
| Vitamin C | 2mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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