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!
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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: -51321192.3 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.