Description
Delicious carrot cake muffins that are moist and flavorful.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) milk or buttermilk
- 1 ½ cups (150g) finely grated carrots
- 1 tsp vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional)
- ¼ cup (40g) raisins or shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk granulated sugar, brown sugar, eggs, oil, milk, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Add grated carrots and optional ingredients like nuts or raisins, and stir gently.
- Fill muffin cups about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- For the cream cheese topping, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Let muffins cool, then frost with cream cheese topping if desired.
Notes
- Store muffins in an airtight container.
- They freeze well for up to 3 months.
- Feel free to customize with your favorite add-ins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Carrot Cake Muffins, Muffins, Dessert, Baking