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Carrot cake muffins are moist, light, chewy and full of carrots which means breakfast this week is healthy! Carrot muffins are great for meal prep too. | aheadofthyme.com

Carrot Cake Muffins


  • Author: Sam | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 14 muffins
  • Diet: Vegetarian

Description

Carrot cake muffins are moist, light, chewy and full of carrots which means breakfast this week is healthy! Carrot muffins are great for meal prep too. 


Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 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 1/4 cup brown sugar, packed
  • 1 cup buttermilk, room temperature (or 1 cup heavy cream + juice of 1/4 of a lemon)
  • 1 1/2 cups carrots, grated

Instructions

  1. Preheat oven to 375 F.
  2. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
  3. In a large mixing bowl, whisk together eggs, oil, vanilla, brown sugar, and buttermilk (or heavy cream with lemon juice).
  4. 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.
  5. Line a 12-tin muffin pan with muffin or cupcake liners or spray the inside with nonstick baking spray. Spoon enough batter into each mold so they are 90% full.
  6. Bake in the oven on a rack in the top third of your oven for 20 to 25 minutes, or until a cake tester comes out clean. 

Notes

Equipment used12-tin muffin pancupcake linersmixing bowlsmeasuring cups and spoons, a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.

How to customize: You can also add raisins or chopped walnuts (1/4 cup each) at the same time as carrots if desired.

How to store: Allow the spiced carrot muffins to cool to room temperature, then store them in an airtight container for up to 2-4 days at room temperature. You can extend their shelf life by storing in the fridge for up to 7-10 days. 

How to freeze: Wrap each carrot muffin individually in plastic cling wrap. Use two layers and ensure the wrap is tight. Store in the freezer for up to 3-4 months. Thaw overnight in the fridge before eating.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baked Goods
  • Method: Bake
  • Cuisine: American

Keywords: carrot muffins, carrot cake muffins, carrot cake, spiced carrot muffins, healthy carrot muffins