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Carrot Cake Muffins

4

40 min

Carrot Cake Muffins

Carrot Cake Muffins Photo 1

Time

40 min

Serving

12 persons

Calories

200

Rating

4.00★ (43)

Cuisine

Author: Victoria Buriak
These moist carrot cake muffins aren't overly sweet, making them perfect for an on-the-go breakfast or an after-school treat. You can sprinkle the muffins with a cinnamon-sugar mixture before baking if you like.

Ingredients

  • milk: 1 cup
  • eggs: 2 piece
  • applesauce: 2 Tbsp (or more if needed)
  • ½ teaspoons vanilla extract: 1 piece
  • all-purpose flour: 2 cups
  • white sugar: 0.66667 cup
  • baking powder: 1 Tbsp
  • ½ teaspoons ground cinnamon: 1 piece
  • salt: 0.5 tsp
  • carrots: 1 cup (shredded)
  • unsalted butter, melted and cooled: 6 Tbsp

Metric Conversion

Stages of cooking

Carrot Cake Muffins Photo 21
Carrot Cake Muffins Photo 32
Carrot Cake Muffins Photo 43
  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
    Carrot Cake Muffins Photo 2
  2. Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
    Carrot Cake Muffins Photo 3
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
    Carrot Cake Muffins Photo 4

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