These Carrot Cake Muffins are the perfect blend of warmth, spice, and sweetness in a portable treat. Moist and flavorful, they are packed with grated carrots and pineapple, giving them a delicious texture with just the right amount of sweetness. Whether you’re serving them for breakfast, brunch, or as a snack, these muffins are sure to become a family favorite. Plus, they’re easy to make and versatile, allowing you to add in your favorite mix-ins like walnuts or raisins for extra crunch and flavor.
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
How to Make Carrot Cake Muffins:
These Carrot Cake Muffins are simple to make, requiring basic ingredients and just a few easy steps. The addition of crushed pineapple ensures they stay moist and flavorful, while the optional nuts and raisins add a delightful texture.
Step-by-Step Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a standard muffin tin by lining it with paper liners or lightly greasing it with non-stick spray.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. These dry ingredients will create the spiced flavor profile of your muffins.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil and eggs until well combined. The oil ensures the muffins are moist, while the eggs add richness and structure to the batter.
4. Add Carrots and Pineapple: Stir in the grated carrots and crushed pineapple into the wet ingredients. The moisture from the carrots and pineapple will help keep the muffins soft and tender.
5. Combine Mixtures: Add the wet ingredients into the dry ingredients, gently stirring until everything is just combined. Be careful not to overmix, as this can make the muffins tough.
6. Fold in Mix-ins: If you like extra texture and flavor, fold in the chopped walnuts and raisins at this stage. These are optional but highly recommended for that classic carrot cake taste.
7. Fill Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full. This will allow the muffins to rise beautifully while leaving enough room to expand.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know the muffins are ready when a toothpick inserted into the center comes out clean, with no batter sticking to it.
9. Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. This will ensure the muffins set nicely without becoming soggy on the bottom.
Helpful Tips:
- Grate the Carrots Fresh: For the best texture, use freshly grated carrots instead of pre-shredded ones, as pre-shredded tend to be drier.
- Pineapple Draining: Make sure to thoroughly drain the crushed pineapple to avoid making the batter too wet.
- Mix-ins Variations: Feel free to experiment with other mix-ins like shredded coconut, dried cranberries, or even chocolate chips for a unique twist on the classic recipe.
Details:
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Total Time: 50-55 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- These muffins can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, they freeze well and can be stored in the freezer for up to 3 months. Just thaw and enjoy!
- You can also top the muffins with a light cream cheese glaze for a more decadent dessert option.
Frequently Asked Questions:
1. Can I make these muffins gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking powder and baking soda are also certified gluten-free.
2. Can I replace the vegetable oil with another type of oil or butter? You can use melted coconut oil or even unsweetened applesauce for a lighter version. Butter can also be used but may change the texture slightly.
3. Can I make these muffins vegan? To make the muffins vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a plant-based oil.
4. Can I use zucchini instead of carrots? Yes, you can substitute grated zucchini for carrots if you’d like a variation. Be sure to squeeze out the excess moisture from the zucchini before adding it to the batter.
Storage Instructions:
To store your Carrot Cake Muffins, keep them in an airtight container at room temperature for up to 3 days. If you prefer to keep them longer, they can be stored in the refrigerator for up to 1 week. For long-term storage, wrap the muffins individually and store them in a freezer-safe bag or container. To enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.
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Carrot Cake Muffins
Description
These Carrot Cake Muffins are the perfect blend of warmth, spice, and sweetness in a portable treat. Moist and flavorful, they are packed with grated carrots and pineapple, giving them a delicious texture with just the right amount of sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a standard muffin tin by lining it with paper liners or lightly greasing it with non-stick spray.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. These dry ingredients will create the spiced flavor profile of your muffins.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil and eggs until well combined. The oil ensures the muffins are moist, while the eggs add richness and structure to the batter.
4. Add Carrots and Pineapple: Stir in the grated carrots and crushed pineapple into the wet ingredients. The moisture from the carrots and pineapple will help keep the muffins soft and tender.
5. Combine Mixtures: Add the wet ingredients into the dry ingredients, gently stirring until everything is just combined. Be careful not to overmix, as this can make the muffins tough.
6. Fold in Mix-ins: If you like extra texture and flavor, fold in the chopped walnuts and raisins at this stage. These are optional but highly recommended for that classic carrot cake taste.
7. Fill Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full. This will allow the muffins to rise beautifully while leaving enough room to expand.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know the muffins are ready when a toothpick inserted into the center comes out clean, with no batter sticking to it.
9. Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. This will ensure the muffins set nicely without becoming soggy on the bottom.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, they freeze well and can be stored in the freezer for up to 3 months. Just thaw and enjoy!
- You can also top the muffins with a light cream cheese glaze for a more decadent dessert option.