Description
Delightfully moist and flavorful carrot cake muffins made with simple ingredients like shredded carrots, warming cinnamon, and a hint of vanilla. These delicious muffins are perfect for breakfast, snacks, or a sweet treat anytime.
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 Muffin Cups: Preheat your oven to 375°F (190°C) and either grease or line 12 muffin cups to prevent sticking.
- Combine Wet Ingredients: In a medium bowl, beat together the milk, eggs, applesauce, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt to evenly distribute the leavening agent and spices.
- Add Carrots and Combine Batter: Stir the shredded carrots into the dry mixture, then fold in the wet ingredients along with the melted, cooled butter. Mix just until combined to avoid overmixing, which can make muffins tough.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool the Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute applesauce with an equal amount of vegetable oil or melted butter if preferred.
- For extra moisture and flavor, consider adding ½ cup chopped nuts or raisins to the batter.
- Ensure not to overmix the batter to keep the muffins tender and light.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
