Description
Carrot Cake Muffins are a delightful way to enjoy the classic flavors of carrot cake in a convenient, handheld treat. With their moist texture and fragrant spices, these muffins are perfect for breakfast, a midday snack, or even dessert. Each bite is packed with freshly grated carrots and optional nuts, offering both delicious taste and nutritional benefits. They are easy to prepare, making them an ideal choice for busy mornings or cozy brunches. You can customize your muffins by adding raisins or coconut flakes for an extra twist. Serve them warm with a smear of cream cheese frosting or alongside your morning coffee for a truly satisfying experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated carrots
- 1/4 cup crushed pineapple (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix flour, baking soda, cinnamon, brown sugar, and granulated sugar until well combined.
- In another bowl, whisk together vegetable oil, eggs, grated carrots, and crushed pineapple (if using).
- Gradually add the wet ingredients to the dry mixture and stir gently until just combined; avoid overmixing.
- Spoon the batter into muffin cups about two-thirds full.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for five minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg