Carrot Cake Muffins

Name: Carrot Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup milk; 2 eggs; 2 tablespoons applesauce, or more as needed; 1 ½ teaspoons vanilla extract; 2 cups all-purpose flour; ⅔ cup white sugar; 1 tablespoon baking powder; 1 ½ teaspoons ground cinnamon; ½ teaspoon salt; 1 cup shredded carrots; 6 tablespoons unsalted butter, melted and cooled

Rating: 4.26 stars

42 Ratings
33 Reviews
17 Photos

These are a twist between a cinnamon roll and carrot cake cupcakes. You'll just have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.

By clarinetlover

Gallery

Recipe Summary

prep:

15 mins

cook:

20 mins

additional:

5 mins

total:

40 mins

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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Step 2

Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
Step 3

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Per Serving:

200 calories; protein 4g; carbohydrates 29.8g; fat 7.2g; cholesterol 47.9mg; sodium 246.4mg. Full Nutrition

Reviews (33)

Most helpful positive review

gammaray (=

04/22/2015

I thought these were very good - and when I brought them to work to share, my co-workers LOVED them (= The common comment was that they were not too sweet. I used white whole wheat, and coconut milk [beverage], and Sugar in the Raw, also sprinkling a little of the sugar over the tops before baking. I do think that they would be good with chopped pecans or some golden raisins added, too. I got 15 regular sized muffins out of this recipe . . . Read More

Helpful

(10)

Most helpful critical review

Elizabeth LeConey Brown

07/17/2016

These were ok but more like just a plain carrot muffin. Not really like a carrot cake. Needs raisins and walnuts. I'll try a different recipe next time. Read More

Helpful

(1)

42 Ratings

5 star values: 25
4 star values: 7
3 star values: 8
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

gammaray (=

04/22/2015

Helpful

(10)

Gary

01/21/2017

My 5 year old requested carrot muffins so I made these. I followed the directions to the letter and smelled/tasted the batter before baking. It didn't have quite the same spice profile I am used with carrot cake so I added 1/2 tsp of allspice to the wet batter. Otherwise I didn't change a thing. They turned out great will make again. Read More

Helpful

(3)

Carson Bicknell Weir

08/28/2016

I did change it a bit. Used 1/2 c oil instead of butter just like most other muffin recipes. I added 1c raisins and 1c walnuts. Was a big hit!! Read More

Helpful

(2)

Doc Seuss

04/19/2017

An excellent recipe easy and tasty. I doubled the carrot and added raisins and nutmeg and it actually made 22 muffins not 12 Read More

Helpful

(2)

mommabear

04/01/2016

Will definitely make this again since it was a hit with my family. Didn't add any applesauce and cinnamon but I did add raisins and it came out moist and not too sweet with a lovely taste from the raisins. Read More

Helpful

(1)

Krisann

03/22/2018

With a few tweaks these muffins are delious. I replaced the butter with 1/2 cup oil. I also added raisins and walnuts and allspice and nutmeg. Yummy Read More

Helpful

(1)

Elizabeth LeConey Brown

07/17/2016

These were ok but more like just a plain carrot muffin. Not really like a carrot cake. Needs raisins and walnuts. I'll try a different recipe next time. Read More

Helpful

(1)

sdchapman

07/08/2015

Just made them. Smelled heavenly so I decided to sample fresh out of the oven.... Super disappointed the muffins are very bland. Time to try a different recipe. Read More

Helpful

(1)

Scott Morgan

04/05/2016

I just made these this morning and they were awesome! I did some substituting though mostly out of necessity. I was almost out of all purpose flour so I used some whole wheat pastry flour that's been sitting here since Valentines' day and since the only milk we had was skim I used half a cup of that and half a cup of whipping cream. They turned out fantastic! Read More

Helpful

(1)

More Reviews

Back to Carrot Cake Muffins

All Reviews for Carrot Cake Muffins

- of Reviews

Carrot Cake Muffins

Servings Per Recipe: 12
Calories: 199.6

% Daily Value *

protein: 8 %

carbohydrates: 10 %

dietary fiber: 4 %

sugars:

fat: 11 %

saturated fat: 21 %

cholesterol: 16 %

vitamin a iu: 36 %

niacin equivalents: 17 %

vitamin c: 1 %

folate: 11 %

calcium: 11 %

iron: 7 %

magnesium: 4 %

potassium: 3 %

sodium: 10 %

thiamin: 19 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Carrot Cake Muffins

1 of 33

All Reviews

gammaray (=

04/22/2015

Helpful

(10)

Gary

01/21/2017

Helpful

(3)

Carson Bicknell Weir

08/28/2016

I did change it a bit. Used 1/2 c oil instead of butter just like most other muffin recipes. I added 1c raisins and 1c walnuts. Was a big hit!!

Helpful

(2)

Doc Seuss

04/19/2017

An excellent recipe easy and tasty. I doubled the carrot and added raisins and nutmeg and it actually made 22 muffins not 12

Helpful

(2)

mommabear

04/01/2016

Helpful

(1)

Krisann

03/22/2018

With a few tweaks these muffins are delious. I replaced the butter with 1/2 cup oil. I also added raisins and walnuts and allspice and nutmeg. Yummy

Helpful

(1)

Elizabeth LeConey Brown

07/17/2016

These were ok but more like just a plain carrot muffin. Not really like a carrot cake. Needs raisins and walnuts. I'll try a different recipe next time.

Helpful

(1)

sdchapman

07/08/2015

Just made them. Smelled heavenly so I decided to sample fresh out of the oven.... Super disappointed the muffins are very bland. Time to try a different recipe.

Helpful

(1)

Scott Morgan