Carrot Cake Muffins Recipe Easy

Are you craving a delightful treat that combines the comforting flavors of carrot cake with the convenience of a muffin? Look no further than these scrumptious Carrot Cake Muffins.

In this guide, you’ll discover a step-by-step approach to creating these moist and flavorful muffins, perfect for satisfying your sweet tooth any time of day.

From preparing the batter to baking to golden perfection, follow along as we delve into the simple yet delicious process of making Carrot Cake Muffins. Let’s dive in and unlock the secrets to baking these irresistible treats.

Ingredients:

• 1 1/3 cups (175g) all-purpose flour
• 1 tsp (4g) baking powder
• 1/2 tsp (2g) baking soda
• 1/4 tsp (1g) salt
• 1 tsp ground cinnamon
• Optional: 1/2 tsp ground ginger, pinch of cloves or nutmeg
• 3/4 cup (150g) granulated white sugar
• 1/2 cup (50g) unsweetened dried coconut, shredded or flaked
• 1/4 cup (25g) chopped nuts (pecans, walnuts, almonds, hazelnuts), toasted if desired
• 2 large eggs, at room temperature
• 1/2 cup (115g) flavorless oil (such as vegetable or canola oil)
• 1/2 tsp (2g) pure vanilla extract
• 1 1/3 cups grated raw carrot (about 2 to 3 medium-sized carrots)
• 1 small to medium-sized apple, peeled and grated

Instructions:

Preheat Oven: Heat your oven to 350°F (180°C). Line a 12-cup muffin pan with liners or lightly grease it.

Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and any optional spices.

Add Sugar and Flavor: Stir in sugar, dried coconut, and chopped nuts until evenly distributed.

Prepare Wet Ingredients: In another bowl, whisk together eggs, flavorless oil, and vanilla extract until smooth.

Incorporate Carrot and Apple: Add grated carrot and grated apple to the wet mixture, stirring until well coated.

Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool: Allow the muffins to cool in the pan for 5-12 minutes, then transfer them to a wire rack to cool completely.

Serve: Serve the muffins warm or at room temperature. They can be enjoyed plain or with a spread of butter or cream cheese.

Storage: Store any leftover muffins in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness. Muffins can also be frozen for future enjoyment.

These Blissful Carrot Cake Muffins are a delightful treat that’s easy to make and perfect for sharing with friends and family. Enjoy their moist texture and flavorful blend of ingredients!