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Carrot Cake Muffins

Recipe picture

  • Serves: 14 muffins
  • Time: 35 min
  • Date added: 2024-05-21

Description

Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size. Sweet, ultra-moist, with a hint of cinnamon and perfectly fluffy texture. Great for breakfast, snack time, or grab-and-go meals on the fly!

Ingredients

  • 1.5 cups flour
  • 1 cup sugar
  • .5 - 1 teaspoon cinnamon
  • .5 teaspoon baking soda
  • .5 teaspoon baking powder
  • .5 teaspoon salt
  • .5 cup vegetable oil
  • .33 brown sugar
  • 2 large eggs - at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots - not pre-shredded carrots, they should be freshly grated (biggest holes on box grater are fine)

Directions

  1. Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
  2. In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
  3. In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
  4. Stir dry ingredients into wet ingredients until completely incorporated.
  5. Fill muffin liners 2/3 full.
  6. 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.
  7. 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.

Source

Creme de la Crumb

Comments

  • 2024-05-21: these were really good! I'd use more cinnamon and maybe add some other baking spices.