Carrot Cake Muffins
User Reviews
4.9
Carrot Cake Muffins
Description
The Carrot Cake Muffins recipe uses fresh carrots finely grated to provide moisture and texture. The batter combines flour, sugar, cinnamon, baking soda, baking powder, and salt with wet ingredients including vegetable oil, brown sugar, eggs, and vanilla extract. Once mixed, the batter is portioned into muffin cups and baked at 350°F.
The resulting muffins offer a soft crumb with a hint of warm spice from cinnamon. The combination of sugars balances sweetness, and the fresh carrot adds natural moisture that keeps them tender. Baking until a toothpick comes out clean ensures doneness without drying.
These muffins can be enjoyed fresh or stored at room temperature up to 3 days or refrigerated up to two weeks. Reheating briefly in a microwave with butter offers a pleasant treat. Increasing cinnamon quantity enhances the spiced flavor for those who prefer it stronger.
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ⅓ cup brown sugar
- 2 egg at room temperature, large
- 2 teaspoons vanilla extract
- 2 cups carrot not pre-shredded carrots, they should be freshly grated, finely grated
Instructions
- Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
- In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
- In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
- Stir dry ingredients into wet ingredients until completely incorporated.
- Fill muffin liners 2/3 full.
- Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
- Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.
Notes
- Double the cinnamon for a stronger spice flavor.
- For mini muffins, reduce baking time and check doneness with a toothpick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 162mg | 7% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 2556IU | 51% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
