Carrot Cake Muffins
These Carrot Cake Muffins are soft, moist and filled with warm spices, shredded carrots, and a hint of sweetness, all wrapped up in a fluffy hand held muffin. They're like your favorite slice of carrot cake in muffin form - perfect for breakfast, snacking, or even dessert!
Servings: 12 muffins
Calories: 386kcal
Ingredients
For the Muffins
- 2 cups all purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/4 cup buttermilk
- 1 tsp vanilla
- 2 cups freshly grated carrots
Instructions
For the Muffins:
- In a large bowl combine the dry ingredients; flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. 2 cups all purpose flour, 1 tsp cinnamon, 1 tsp baking powder1 tsp baking powder, 1/2 tsp baking soda 1/2 tsp salt, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg
- In another bowl mix together the oil, brown sugar, and granulated sugar until light and creamy, about 2 minutes. 1/2 cup vegetable oil , 3/4 cup brown sugar, 1/2 cup granulated sugar
- Add in the eggs, one at a time, stirring until combined, then stir in the buttermilk, and vanilla extract. 2 eggs, 1/4 cup buttermilk, 1 tsp vanilla
- Mix the dry ingredients with the wet ingredients, until just combined.
- Gently fold in the carrots. 2 cups freshly grated carrots
- Preheat the oven to 425 degrees Fahrenheit. Line two muffin pans with muffin liners in every other spot. While the oven is preheating, let the muffin batter sit aside for 15 minutes.
- Scoop muffin batter into each muffin spot, dividing it evenly between the 12 muffin spots, filling them almost to the top.
- Sprinkle the tops of the muffins with sanding sugar if desired.
- Bake the muffins for 7 minutes in the preheated oven.
- Lower the temperature to 350 degrees F. Bake for another 13 to 17 minutes, or until a toothpick can be inserted in the center of the muffins and comes out clean, or mostly clean with a few moist crumbs.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes. Carefully twist and transfer the muffins to a cooling rack.
Notes
- Room Temperature Ingredients - Make sure your eggs are at room temperature to mix the muffin batter easier, and give your pumpkin muffins a better texture.
- Don’t overmix the batter – To avoid muffins that are dense, mix the ingredients at each step until they are just combined.
- How to get bakery style muffins – I used my friend Beth’s tips for how to get tall muffins, by letting the batter rest for 15 minutes, then only filling every other muffin spot, and filling them to the top (not just 3/4 full). Also by starting with a high temperature to help the muffins rise quickly, then lowering it so they don’t over bake. These will get you tall muffins like pictured.
- Add Mix-Ins - Feel free to toss in 1 cup of mix ins like chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture.
Nutrition
Calories: 386kcal | Carbohydrates: 65g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 207mg | Potassium: 129mg | Fiber: 2g | Sugar: 42g | Vitamin A: 3577IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg