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.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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

200 calories; protein 4g; carbohydrates 29.8g; fat 7.2g; cholesterol 47.9mg; sodium 246.4mg. Full Nutrition
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Reviews (30)

Most helpful positive review

Rating: 5 stars
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
(11)

Most helpful critical review

Rating: 3 stars
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
(1)
43 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
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
(11)
Rating: 4 stars
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
(6)
Rating: 5 stars
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
(4)
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Rating: 5 stars
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
(2)
Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)
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Rating: 3 stars
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
(1)
Rating: 1 stars
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
(1)
Rating: 5 stars
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
(1)