Carrot Cake Muffins
Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size. Sweet and moist with a hint of carrot taste.
Equipment
- Muffin tin
- Mixing Bowls
- Whisk
- spatula
Ingredients
- 1.5 cups flour
- 1 cup sugar
- 0.5 teaspoon cinnamon
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cups vegetable oil
- 0.33 cup brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots not pre-shredded
Instructions
- Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners.
- In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
- In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
- Stir dry ingredients into wet ingredients until completely incorporated.
- Fill muffin liners ⅔ full.
- Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before transferring to a cooling rack to continue cooling.
- Serve fresh or store in an 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.
Notes
For cinnamon lovers: Double the cinnamon! These can be made in mini muffin tins, simply reduce the time and pull them out when an inserted toothpick comes out clean besides a few moist crumbs.
Nutrition
Serving: 1muffinCalories: 208kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 7gTrans Fat: 1gCholesterol: 23mgSodium: 162mgPotassium: 75mgFiber: 1gSugar: 20gVitamin A: 2556IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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