Description
These Carrot Cake Muffins are a delightful treat for any time of day. Moist, flavorful, and packed with carrots and spices, they are perfect for breakfast or a snack. Topped with cream cheese frosting, they are a true indulgence!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a large bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until smooth. Stir in grated carrots and pineapple.
- Combine Wet and Dry Ingredients: Add dry ingredients to wet mixture and stir until just combined. Fold in nuts if using.
- Bake: Divide batter evenly among muffin cups, filling about 3/4 full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For an indulgent touch, top with cream cheese frosting once cooled.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
