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Carrot cake muffins
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Carrot Cake Muffins Recipe

The best of both worlds, this easy recipe combines the flavors of carrot cake and muffins into one delicious treat.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6 muffins

Ingredients 

Dry Ingredients:

  • 120 grams fine granulated sugar
  • 300 grams all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • Pinch of salt

Wet Ingredients:

  • 2 eggs medium
  • 225 ml milk
  • 1/2 cup sunflower oil
  • 2 teaspoons vanilla extract
  • 150 grams of grated carrots

Equipment

  • Muffin pan
  • Cupcake liners (paper)

Instructions

  • Make sure all ingredients are at room temperature. Combine the sugar, flour, baking powder, baking soda, spices, and salt in a bowl. Stir briefly with a spatula.
  • In another bowl, whisk together the wet ingredients: eggs, milk, sunflower oil, vanilla extract, and grated carrots.
  • Add the contents of both bowls together and stir with a spatula until combined. It's okay if the mixture is a little lumpy.
  • Line a muffin tin with paper muffin cups. Use an ice cream scoop to divide the batter among the cups. You can fill the cups almost to the top; I fill them to about half an inch below the rim.
  • Bake the muffins for 20 minutes at 200°C/390˚F (conventional oven) until golden brown.
Tips
Try mixing 100 grams of chopped walnuts and/or 75 grams of soaked golden raisins into the batter.
How to store
Store muffins in an airtight container outside the refrigerator.