Description
These Carrot Cake Muffins are a moist and flavorful treat, packed with fresh shredded carrots and warm cinnamon spices. Perfect for breakfast or a snack, they combine the sweetness of applesauce and vanilla with tender crumbly texture, baked to golden perfection in just 40 minutes.
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
Add-ins
- 1 cup shredded carrots
Instructions
- Preheat and Prepare Muffin Tin: 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, sugar, baking powder, ground cinnamon, and salt ensuring they are well mixed.
- Add Carrots and Wet Ingredients: Stir the shredded carrots into the dry ingredient mixture. Then carefully fold in the wet ingredients and the melted butter to the flour mixture, mixing gently until just combined to avoid overmixing.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tray in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean indicating they are fully baked.
- Cool: Remove muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Applesauce can be adjusted for moisture; add more if batter feels too dry.
- Use fresh shredded carrots for best texture and flavor.
- These muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- Feel free to add chopped nuts or raisins for added texture.
- Ensure not to overmix after adding wet ingredients to keep muffins tender.
