Why You’ll Love This Recipe

This Carrot Cake Muffins recipe brings together the beloved elements of carrot cake into a handheld delight. The combination of freshly grated carrots, aromatic spices, and a tender crumb creates a flavorful experience in every bite. Whether you’re a fan of classic carrot cake or looking for a new muffin recipe to try, these muffins are sure to satisfy your cravings.

Ingredients

1 cup milk
2 eggs
2 tablespoons applesauce, or more as needed
1½ teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon salt
1 cup shredded carrots
6 tablespoons unsalted butter, melted and cooled

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line them with paper muffin liners.
Prepare the Wet Ingredients: In a bowl, beat together the milk, eggs, applesauce, and vanilla extract until well combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, white sugar, baking powder, ground cinnamon, and salt.
Combine Wet and Dry Ingredients: Stir the shredded carrots into the dry ingredient mixture. Then, fold in the wet ingredient mixture and the melted butter until the batter is just combined; avoid overmixing.
Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake: Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, approximately 20 minutes.
Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: This recipe makes 12 muffins.
Preparation Time: Approximately 15 minutes.
Cook Time: 20 minutes.
Total Time: 35 minutes.

Variations

Add-Ins: Incorporate chopped nuts like walnuts or pecans, or mix in raisins or shredded coconut for added texture and flavor.
Spice Blend: Enhance the spice profile by adding a pinch of nutmeg or allspice to the batter.
Cream Cheese Filling: For a decadent touch, add a dollop of sweetened cream cheese to the center of each muffin before baking.

Storage/Reheating

Storage: Once cooled, store the muffins in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, place the cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm the muffins in a preheated oven at 300 degrees F (150 degrees C) for about 5 minutes or microwave on low power for 10-15 seconds.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Keep in mind that this may result in a denser texture.

How can I make these muffins healthier?

To make the muffins healthier, consider reducing the sugar, using whole wheat flour, and adding mix-ins like nuts or dried fruits for added nutrients.

Can I add nuts or raisins to the batter?

Absolutely! Adding chopped nuts or raisins can enhance the flavor and texture of the muffins.

How do I prevent the muffins from sticking to the liners?

Ensure you grease the muffin liners lightly or use non-stick liners to prevent sticking.

Can I use oil instead of melted butter?

Yes, an equal amount of vegetable oil can be used in place of melted butter.

Are these muffins suitable for freezing?

Yes, these muffins freeze well. Store them in a freezer-safe container for up to 2 months.

How can I tell when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean.

Can I add a glaze or frosting to these muffins?

Yes, a simple cream cheese frosting or a light glaze can be added once the muffins have cooled.

What type of applesauce is best to use?

Unsweetened applesauce is recommended to control the sweetness of the muffins.

Can I make mini muffins with this recipe?

Yes, you can use a mini muffin tin; adjust the baking time to about 10-12 minutes.

Conclusion

Carrot Cake Muffins are a delightful and convenient way to enjoy the classic flavors of carrot cake in a portable form. With their moist texture and rich taste, they make for a satisfying treat any time of the day. Whether enjoyed plain or with added mix-ins, these muffins are sure to become a favorite in your baking repertoire.

Carrot Cake Muffins

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Carrot Cake Muffins bring the warm, spiced flavors of classic carrot cake into a convenient, handheld treat. These moist and fluffy muffins are packed with shredded carrots and aromatic spices, making them perfect for breakfast, brunch, or dessert

Author: Amy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Set your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
Prepare the Wet Ingredients: In a bowl, whisk together the milk, eggs, applesauce, and vanilla extract.
Mix the Dry Ingredients: In a separate bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
Combine Wet and Dry: Stir the shredded carrots into the dry mixture. Gently fold in the wet mixture and melted butter until just combined. Avoid overmixing.
Fill the Muffin Cups: Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Bake: Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Notes

Add chopped nuts (walnuts or pecans), raisins, or shredded coconut for extra texture.
Enhance the flavor with a pinch of nutmeg or allspice.
For a richer taste, top with cream cheese frosting or a light glaze.