Carrot cake muffins are a delightful and wholesome twist on the beloved classic carrot cake, offering a convenient, portable version. These muffins combine the warm, comforting flavors of carrot cake with the convenience of a muffin, making them perfect for breakfast, a snack, or even a light dessert. Each bite delivers a satisfying mix of spices, sweet carrots, and a hint of nuts, all nestled in a tender, moist crumb.
The magic of carrot cake muffins lies in their rich flavor profile, which is achieved through a blend of ground cinnamon, nutmeg, and ginger. I love how this blend brings a cozy warmth reminiscent of traditional carrot cake. Shredded carrots are the star ingredient, adding natural sweetness and a moist texture that balances beautifully with the spices. Many recipes also incorporate crushed nuts, like walnuts or pecans, which add a delightful crunch and depth of flavor.
In addition to their delectable taste, carrot cake muffins can be made with wholesome ingredients to enhance their nutritional value. Whole wheat or oat flour can provide a hearty, fiber-rich base, while adding flaxseeds or chia seeds can boost their nutritional profile.
Honey or maple syrup can replace refined sugars, adding a more natural sweetness. I love to make this recipe because it always brings so much joy to our family.
To elevate the carrot cake muffin experience, consider adding a swirl of cream cheese frosting or a sprinkle of powdered sugar, echoing the classic carrot cake’s signature finish. Whether enjoyed fresh out of the oven or as a make-ahead breakfast option, these muffins offer a deliciously convenient way to savor the flavors of carrot cake. Perfectly balanced and incredibly satisfying, carrot cake muffins will indeed become a favorite in your baking repertoire, bringing a taste of homemade comfort to any occasion.
Ingredients :
1 cup All-purpose flour
½ cup Carrots, grated
¼ cup White Sugar
¼ cup Brown Sugar
¼ cup Vegetable oil
½ tsp Baking soda
½ tsp Baking powder
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
⅛ tsp Ground Ginger
1 large egg
½ tsp Vanilla extract
A pinch of Salt
¼ cup Walnuts or Pecans, chopped (optional)
How to make Carrot cake Muffins :
Step1. Preheat the oven to 350°F and line a muffin tin with eight paper liners.
Step2. In a large bowl, whisk together the flour, brown sugar and white sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Step3. Beat the egg in a separate bowl, then stir in the vegetable oil and vanilla extract until well combined.
Step4. Add the wet ingredients to the dry mixture, stirring just until moistened.
step5. Fold in the grated carrots.
Step6. If you want to add nuts, dust them with flour and then gently mix in the batter.
Step7. Divide the batter evenly among the eight prepared muffin liners.
Step8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step10. Serve and enjoy.
Carrot cake muffins
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- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1 cup All-purpose flour
½ cup Carrots, grated
¼ cup White Sugar
¼ cup Brown Sugar
¼ cup Vegetable oil
½ tsp Baking soda
½ tsp Baking powder
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
⅛ tsp Ground Ginger
1 large egg
½ tsp Vanilla extract
A pinch of Salt
¼ cup Walnuts or Pecans, chopped (optional)
Instructions
1.Preheat the oven to 350°F and line a muffin tin with eight paper liners.
2.In a large bowl, whisk together the flour, brown sugar and white sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3.Beat the egg in a separate bowl, then stir in the vegetable oil and vanilla extract until well combined.
4.Add the wet ingredients to the dry mixture, stirring just until moistened.
5.Fold in the grated carrots.
6.If you want to add nuts, dust them with flour and then gently mix in the batter.
7.Divide the batter evenly among the eight prepared muffin liners.
8.Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9.Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10.Serve and enjoy.
- Prep Time: 10
- Cook Time: 25
