These carrot cake muffins are a delightful twist on a classic dessert, featuring the warm flavors of cinnamon and nutmeg combined with sweet, grated carrots. Perfect for breakfast or as an afternoon treat, they offer a moist and flavorful bite that captures the essence of carrot cake while being portable and easy to enjoy any time of day!
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 nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup melted butter
- 2 large eggs
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1 teaspoon vanilla extract
- Optional: chopped walnuts or raisins for added texture
- Optional: cream cheese frosting for drizzling
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the granulated sugar, brown sugar, butter, eggs, grated carrots, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix. If desired, fold in chopped walnuts or raisins.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. If desired, drizzle with cream cheese frosting before serving. Enjoy warm or at room temperature, and indulge in the delightful flavors of carrot cake in muffin form!
Aprile's Kitchen 