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My review
Carrot Cake Muffins
clarinetlover
"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."
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Ingredients
40 m servings 200 calsOriginal recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- 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
Per Serving: 200 calories; 7.2 g fat; 29.8 g carbohydrates; 4 g protein; 48 mg cholesterol; 246 mg sodium. Full nutrition
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
4/21/2015
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 ...
Most helpful critical review
7/17/2016
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.
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4/21/2015
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 ...
4/18/2017
An excellent recipe, easy and tasty. I doubled the carrot, and added raisins and nutmeg, and it actually made 22 muffins, not 12
1/21/2017
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 use...
3/22/2018
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
1/8/2017
Doubled the cinnamon added nutmeg and lots of raisins plus a topping of brown sugar and cinnamon super yummy!
8/28/2016
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!!
7/17/2016
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.
6/29/2016
These are bland. They have potential though. I'd try them again and make some flavor adjustments. Maybe double the cinnamon and some other complaining spices. I think I'm going to do a icing dri...
4/5/2016
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 th...