These moist carrot cake muffins are the perfect combination of flavor and texture, ideal for a breakfast or a midday snack. With just the right balance of sweetness and spice, they're a crowd-pleaser for all ages.
Why You’ll Love This Recipe
Carrot cake muffins are a healthy and tasty option when you're craving a quick breakfast or snack. They're soft, lightly sweet, and packed with carrots for a nutritious twist.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup milk
- 2 eggs
- 2 tablespoons applesauce, or more as needed
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup white sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots
- 6 tablespoons unsalted butter, melted and cooled
Directions
- Preheat oven to 375°F (190°C). Grease or line 12 muffin cups.
- In a bowl, beat milk, eggs, applesauce, and vanilla. In another bowl, whisk flour, sugar, baking powder, cinnamon, and salt.
- Stir carrots into the flour mixture, then fold in the milk mixture and melted butter. Mix until just combined.
- Spoon batter into muffin cups and bake for 18-20 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Servings and Timing
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Variations
- Add chopped walnuts or raisins for extra texture.
- For a richer flavor, try adding a pinch of nutmeg or ginger.
Storage/Reheating
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds.
FAQs
How do I know when the muffins are done?
Insert a toothpick into the center. If it comes out clean, they're done.
Can I freeze these muffins?
Yes, freeze them in an airtight container for up to 3 months.
Can I use whole wheat flour?
Yes, you can substitute with whole wheat flour for a healthier option.
Can I add frosting to these muffins?
Yes, cream cheese frosting works well for a sweeter treat.
Can I use coconut oil instead of butter?
Yes, you can substitute coconut oil for a dairy-free version.
How do I prevent the muffins from being too dry?
Make sure not to overmix the batter and add enough moisture with applesauce.
Can I use almond milk?
Yes, almond milk can be used as a substitute for regular milk.
Should I peel the carrots before shredding?
Yes, peel the carrots to remove any skin or dirt.
Can I make these muffins without eggs?
Yes, you can substitute with flax eggs or other egg alternatives.
How can I make these muffins less sweet?
Reduce the sugar by half for a less sweet flavor.
Conclusion
Carrot cake muffins offer a great balance of flavor and nutrition, perfect for any time of the day. Whether you enjoy them as an on-the-go breakfast or a sweet treat, they’re sure to satisfy your cravings.
Carrot Cake Muffins
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These moist carrot cake muffins are a delightful combination of sweetness, spice, and wholesome ingredients. Perfect for breakfast or a snack, they offer a healthier twist on classic carrot cake with nutritious carrots and a balance of cinnamon and vanilla. A quick and easy treat that’s soft, tender, and loved by all ages.
Ingredients
- 1 cup milk
- 2 eggs
- 2 tablespoons applesauce (or more as needed)
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup white sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots
- 6 tablespoons unsalted butter, melted and cooled
Instructions
- Preheat the oven to 375°F (190°C). Grease or line 12 muffin cups.
- In a bowl, beat together milk, eggs, applesauce, and vanilla extract.
- In another bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Stir the shredded carrots into the flour mixture, then fold in the wet ingredients and melted butter. Mix until just combined.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Variations: Add chopped walnuts, raisins, or a pinch of nutmeg for added flavor.
- For a dairy-free option, substitute coconut oil for butter.
- If you prefer less sweetness, reduce the sugar by half.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
