Carrot Cake Muffins
Delightful muffins filled with the harmonious flavors of carrot cake, perfect for breakfast or snacks, combining warm spices and sweet grated carrots.
Ingredients
Muffin Batter
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups grated carrots
Fillings and Toppings
- 0.5 cup cream cheese for filling
- 0.25 cup streusel topping optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In another bowl, mix granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the grated carrots.
Filling and Baking
- Fill each muffin cup halfway with batter. Add a spoonful of cream cheese in the center, then top with more batter.
- If using streusel topping, sprinkle it over each muffin cup.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Serving
- Allow to cool before serving. Enjoy warm or at room temperature.
Notes
For the best flavor, serve warm. Consider garnishing with powdered sugar or cream cheese frosting. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.