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Freshly baked carrot cake muffins topped with cream cheese frosting

Carrot Cake Muffins

Delightful and moist Carrot Cake Muffins, perfect for lifting your spirits and satisfying your cravings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour This forms the base of your muffins.
  • 1 cup granulated sugar Sweetness is key to making these muffins irresistible.
  • 0.5 teaspoon ground cinnamon Adds a cozy flavor.
  • 0.5 teaspoon baking soda Essential for helping the muffins rise.
  • 0.5 teaspoon baking powder Works alongside baking soda.
  • 0.5 teaspoon salt Enhances all the flavors.
Wet Ingredients
  • 0.5 cups vegetable oil Keeps the muffins moist.
  • 0.33 cups brown sugar Provides rich sweetness.
  • 2 large eggs Help bind the ingredients together.
  • 2 teaspoons vanilla extract Adds aromatic touch.
  • 2 cups finely grated carrots The star of the show for sweetness and texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. In a medium bowl, whisk together all the dry ingredients.
  3. In a larger bowl, mix the wet ingredients and then gently stir in the grated carrots.
  4. Combine the dry mixture with the wet mixture until just combined.
  5. Fill the muffin liners about 2/3 full.
  6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
  7. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.

Notes

For added flavor, consider adding walnuts or raisins. Store in an airtight container for up to 3 days or refrigerate for up to 2 weeks.