Carrot Cake Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
14 muffins
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Calories
202 kcal
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Course
Bread, Baked Goods
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Cuisine
American
Carrot Cake Muffins
Description
These Carrot Cake Muffins use white whole wheat flour which adds a nutty flavor and hearty texture. Ground cinnamon, ginger, nutmeg, and optional allspice provide warmth and depth characteristic of carrot cake. The grated carrots add moisture and natural sweetness, while buttermilk and yogurt contribute tang and tenderness.
The batter includes maple syrup as a sweetener and avocado oil for a mild flavor and moist crumb. Soaked raisins soften and provide bursts of sweetness, complemented by toasted chopped walnuts or pecans for crunch. The muffins bake until a toothpick comes out clean, forming a golden top and tender center.
The cream cheese frosting is mixed until smooth, offering a tangy and creamy contrast to the spiced, moist muffins. It can be served as a topping or on the side for flexible presentation.
Ingredients
Muffins
- 2 cups white whole wheat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice optional
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups carrot finely grated
- 3/4 cup buttermilk or milk of choice, low fat
- 1/2 cup maple syrup
- 1/2 cup yogurt plain, Greek
- 1/4 cup avocado oil or any neutral flavorless oil
- 2 egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup raisins
- 1/3 cup walnuts toasted, chopped; or pecans
Cream Cheese Frosting
- 4 ounces cream cheese softened, low fat
- 1/4-1/2 cup powdered sugar according to taste
- Pinch salt
- 1/2 teaspoon vanilla extract
- milk splash, if needed
Instructions
- Preheat oven to 375° F. and line a standard muffin pan with liners.
- Place the raisins in a small bowl and cover them with hot water. Let them soak while you prepare the muffin batter.
- In a large bowl whisk together the dry ingredients. Add the grated carrots to the mixture and stir together.
- In a smaller bowl whisk together the wet ingredients. Pour the wet ingredients in with the dry and fold together just until combined. Drain the water from the raisins and add them to the batter along with the pecans. Stir until just combined.
- Divide the batter evenly into the prepared muffin pan and bake for 14-18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool the muffins on a wire rack.
- While the muffins are cooling, whisk together the ingredients for the cream cheese frosting until smooth. Top the muffins with the frosting or serve it on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 202kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 32mg | 11% |
| Sodium | 224mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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