Description
Carrot Cake Muffins are moist, spiced muffins made with grated carrots, warm cinnamon, and optional add-ins like nuts or raisins. They’re like portable carrot cake — great for breakfast, snacks, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/3 cup raisins or shredded coconut
- Optional topping: cream cheese glaze or simple sugar glaze
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients just until combined—do not overmix.
- Fold in grated carrots and any optional add-ins like nuts, raisins, or coconut.
- Divide the batter evenly among muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- If desired, drizzle with cream cheese or sugar glaze once muffins are cool.
Notes
Use finely grated carrots for a soft, moist texture.Customize with your favorite add-ins like nuts or dried fruit.Do not overmix the batter to keep muffins tender.Top with glaze or enjoy plain—they’re delicious either way.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
