Easiest Carrot Cake Muffins
Calories: 9
Adjust Servings Here: 12 muffins
Description
These carrot cake muffins have all the goodness of carrot cake in bite-size size. Perfect for breakfast, brunch, or quick snacks. These are light and airy but not overly sweet. Made with grated carrots, nuts, and dates.
Ingredients
Dry ingredients
- 190 g (1½ cup) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Ground cinnamon
- ½ tsp Ground ginger
- ¼ tsp Nutmeg freshly grated
Wet ingredients
- 2 large Eggs room temperature
- 55 g (¼ cup) White sugar
- 55 g (¼ cup) Brown sugar
- 60 ml (¼ cup) Neutral oil (canola, sunflower, or light olive oil)
- 60 g (¼ cup) Sour cream or plain yogurt
- 60 ml (¼ cup) Whole Milk
- 200 g (2 cups) Finely grated carrots
- 60 g (½ cup) Chopped pecans or walnuts (optional)
- 1 tsp Vanilla extract
Instructions
- Step 1 – Preheat the oven - Preheat the oven to 200℃/392℉ / Gas Mark 6. Grease a 12-cup muffin pan or line with parchment/tulip liners. Place the rack in the center of the oven.
- Step 2 – Mix dry ingredients - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.190 g All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, 1 tsp Ground cinnamon, ½ tsp Ground ginger, ¼ tsp Nutmeg
- Step 3 – Prep fruit and nuts (optional) - If using nuts or dried fruit, toss them with 2 tbsp of the flour mixture and set aside.Pro tip – Coating fruit and nuts in flour prevents them from sinking to the bottom of the carrot cake muffins.
- Step 4 – Combine wet ingredients - In a large bowl, whisk the eggs with the white and brown sugar until smooth. Add the oil, sour cream (or yogurt), milk, and vanilla extract. Whisk until well combined.2 large Eggs, 55 g White sugar, 55 g Brown sugar, 60 ml Neutral oil, 60 g Sour cream or plain yogurt, 60 ml Whole Milk, 1 tsp Vanilla extract
- Step 5 – Add the carrots - Stir in the finely grated carrots. Freshly grated carrots add moisture and natural sweetness, keeping these muffins soft and tender.200 g Finely grated carrots
- Step 6 – Bring it all together - Add the dry ingredients to the wet mixture and fold gently until just combined. Stir in the nuts or dried fruit if using.Pro tip – Do not overmix. Overmixing makes muffins dense and causes the fruit and nuts to sink.60 g Chopped pecans or walnuts (optional)
- Step 7 – Fill the muffin cups - Divide the batter evenly between the 12 muffin cups, filling each almost to the top. This is the secret to bakery-style muffin domes.
- Step 8 – Bake - Bake for 5 minutes at 200℃/392℉, then reduce the temperature to 175℃/350℉ / Gas Mark 4 and continue baking for 14–16 minutes, or until a skewer inserted in the center comes out clean.Pro tip – If using a fan oven, rotate the muffin pan halfway through baking to prevent slanted domes.
- Step 9 – Cool and serve - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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