Description
These Carrot Cake Muffins are moist, flavorful, and perfect for breakfast or a healthy snack. Made with shredded carrots, warm cinnamon, and a touch of vanilla, they are naturally sweetened with applesauce and sugar. Easy to prepare and perfect for sharing, these muffins bring the classic taste of carrot cake into a convenient, single-serving size.
Ingredients
Scale
Wet Ingredients
- 1 cup milk
- 2 eggs
- 2 tablespoons applesauce (or more as needed)
- 1 ½ teaspoons vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
Dry Ingredients
- 2 cups all-purpose flour
- â…” cup white sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, beat together the milk, eggs, applesauce, and vanilla extract until well combined and smooth.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, white sugar, baking powder, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Add Carrots and Combine: Stir the shredded carrots into the dry mixture to coat them, then fold in the wet ingredients along with the melted and cooled butter. Mix gently until just combined, taking care not to overmix to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Applesauce helps keep these muffins moist and can be adjusted for desired sweetness and texture.
- Do not overmix the batter to ensure fluffy muffins with a tender crumb.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra texture, you can add chopped nuts or raisins, though this will change the original recipe.
- Reheat muffins in the microwave for 15 seconds to enjoy warm muffins.
