Easiest Carrot Cake Muffins
Calories: 180kcal
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
- 1 ½ cup (190 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon powder
- ¼ teaspoon Ginger ground
- ¼ teaspoon Nutmeg Fresh grated
Wet ingredients
- 1 Egg large
- ¼ cup (55 g) Brown sugar
- ¼ cup (4 tablespoon) Cooking oil
- ¼ cup (4 tablespoon) Sour cream or yogurt
- 2 cups Carrots finely grated
- ¼ cup (4 tablespoon) Milk
- ½ cup Pecans chopped
- ½ cup Dates chopped
- 1 teaspoon Vanilla extract optional
Instructions
Dry ingredients
- Preheat the oven at 190 C / 375 F.
- Combine all dry ingredients in a bowl.
- Set aside.
Batter
- Whip the egg with sugar until light and fluffy.
- Gradually add the oil, and vanilla.
- Followed by the sour cream.
- Add almost all the flour mixture leaving a few tablespoons for the dates.
- Add the chopped dates to the remaining flour and separate the pieces well so they don't clump together.
- Then, add the carrots, nuts, and date mixture to the batter.
- Combine well.
- Divide the batter between 12 muffins cups.
- Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
- Cool on the wire rack for 5 minutes before serving.
Recipe Notes
Carrots for carrot cakes and muffins
This is important so I want to make a special note.- Look for tender juicy carrots.
- Don't use carrots that have been lying around in the fridge for days (the fridge tends to dry things out)
- Use medium size not large carrots, not too small.
- Never use pre-grated carrots that come in the supermarket. These tend to dry out like little sticks in the finished cake, cupcakes, or muffins.
- Instead, grate the carrots fresh and your muffins will be sweet moist, and delicious.
- Use the fine not the larger size of the grater. This will give your moist and tender carrot flavor.
This is my basic muffin recipe for all my oil-based muffins.
- You can replace ½ cup grated carrots with chopped pineapple for a carrot pineapple muffins
- You can replace 1 cup grated carrots with grated squeezed zucchini
- Add ½ cup white chocolate chips for a carrot cake muffins with white chocolate chips
- To create a bakery-style carrot cake muffins with a cracked dome on top add ½ teaspoon more baking powder, bake the muffins at 200 C / 392 F for 5 minutes then reduce the temperature to 190 C/ 374 F for the remaining time. The initial high heat gives these cupcakes a nice burst.
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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