How To Make Carrot Cake Muffins

Carrot cake muffins are a delicious and portable way to enjoy the flavours of carrot cake. Here’s a recipe for carrot cake muffins:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 2-3 medium carrots)
• 1/2 cup chopped nuts (such as walnuts or pecans), optional
• 1/2 cup raisins or chopped dried fruit, optional
• Cream cheese frosting (optional, for topping)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until well combined.
3. Mix the wet ingredients: In another mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil (or melted coconut oil), and vanilla extract until smooth and well combined.
4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Add the carrots and optional mix-ins: Gently fold in the grated carrots, chopped nuts (if using), and raisins or chopped dried fruit (if using) until evenly distributed throughout the batter.
6. Fill the muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
8. Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for 5-10 minutes. Then transfer them to a wire rack to cool completely.
9. Frosting (optional): If desired, top the cooled carrot cake muffins with cream cheese frosting before serving.
10. Serve: Enjoy your delicious carrot cake muffins as a sweet treat or snack!

These carrot cake muffins are moist, flavorful, and perfect for breakfast, brunch, or dessert. You can store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Enjoy!