Carrot Cake Muffins
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
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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.
Find it online: https://chocolatecoveredamy.com/carrot-cake-muffins/
