Let’s talk about these spiced carrot muffins. Are you a fan of carrot cake? Then you will be a fan of these muffins! I’ve lightened up the recipe (and left off the heavy cream cheese frosting) to bring you a warm, spice-filled muffin that will satisfy even your strongest cravings. They’re light, chewy, and obviously full of carrots which means your breakfast this week is kind of sort of healthy! 🙂
You can grate carrots in a food processor or make your life even easier by buying a bag at the store. Use up any remaining carrots from the bag into a weeknight salad or soup, but honestly you might be better off DOUBLING this recipe because the muffins are that good!
These are so satisfying and just perfect fresh from the oven. But if I’m not eating them until the next day, I like to slice them in half, throw them on a griddle to heat them up, and serve with a little slab of butter. So incredibly delicious. A must make!
Spiced Carrot Muffins
Prep Time: <10 minutes- Cook Time: 20-25 minutes
- Total Time: -51775123.633333 minute
Yield: 14 muffins
Category: Baked Goods
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Pin RecipeDescription
Are you a fan of carrot cake? Then you will be a fan of these warm, lightened up, spiced carrot muffins which will satisfy even your strongest cravings!
Ingredients
- 2 and 1/4 cups all-purpose flour
- 1 and 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 2 large eggs, room temperature
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 and 1/4 cup brown sugar, packed
- 1 cup buttermilk, room temperature (or 1 cup heavy cream + juice of 1/4 of a lemon)
- 1 and 1/2 cups carrots, grated
Instructions
- Preheat oven to 375 F. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- In a large bowl, whisk together eggs, oil, vanilla, brown sugar, and buttermilk (or heavy cream with lemon juice). Pour dry ingredients into the wet ingredients and stir with a spatula until most of the flour is mixed in. Add grated carrots and fold in until just combined.
- Line a muffin tin with muffin liners or spray the inside with nonstick baking spray. Spoon enough batter into each mold so they are 90% full. Bake on a rack in the top third of your oven for 20 to 25 minutes, or until a cake tester comes out clean.
Notes
You can add raisins or chopped walnuts (1/4 cup each) at the same time as carrots if desired.
Made these today. Turned out great. Lovely fall recipe.
Oh gosh I love it! These look yummy!
Wow I love this recipe. Would love to try this carrot muffins. thanks for sharing this recipe
I love carrot cake so much and I am up in trying out this one. I will definitely print the recipe for the next baking session with friends.
These muffins look and sound amazing! I look forward to tryingthem with my familythis weekend.
What a great idea for parties! I’m going to have to bookmark this for next Easter!
I have had carrot cake, but I’ve never had carrot muffins. They look so good. I wan to eat them all. Thanks for the tips.
I am buying carrots this weekend to make these for my family’s sunday breakfast. They look and sound amazing!
I am a carrot lover. And its lucky to hear that cake muffin. I will definitely try this soon. Thank you so much.
I am a big fan of carrot cake. I love that you’ve lightened these up, and the fact that they are in muffin form make them easy to portion. Thank you!
★★★★★
I’m so hungry after reading your post. Great recipe!
★★★★★
Yum! Thanks for the recipe. I’ll ask my wife to bake me some.
I love your recipes.I will have to make some of those for easter.