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Tender and moist muffins with just the right amount of carrot flavor. These carrot muffins make a perfect dessert, snack, or breakfast treat! They also keep very well and don't easily lose their freshness. I used to be a major carrot cake hater growing up!
These moist carrot cake muffins aren't overly sweet, making them perfect for an on-the-go breakfast or an after-school treat. You can sprinkle the muffins with a cinnamon-sugar mixture before baking if you like.
Carrot cake muffins are loaded with shredded carrot, topped with a crunchy pecan streusel and a light cream cheese drizzle—the perfect dessert or breakfast!
Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size. Sweet, ultra-moist, with a hint of cinnamon and perfectly fluffy texture. Great for breakfast, snack time, or grab-and-go meals on the fly!
Fluffy and moist, these easy carrot cake muffins are super simple to make and quick to bake! The citrusy lime drizzle is a match made in heaven against the sweet cinnamon-spiced carrot cake underneath.
These carrot muffins aren’t too sweet, are super moist, and have just the perfect amount of spice and crunch. Made with walnuts and shredded coconut, they’re great for breakfast or midday treat. Plus, they’re so easy to make!
Carrot cake traditionally has a cream cheese frosting, but since these are muffins, I use a cream cheese filling. You only need three ingredients: cream cheese, sugar, and vanilla extract. The filling is easy to mix up, just make sure your cream cheese is at room temperature.
Cinnamon, cloves, allspice and nutmeg. Baking powder. Salt. Pecans (or raisins) Eggs. Applesauce. Vegetable oil. Vanilla extract. Carrots. A few ingredient notes: the applesauce in the muffins keeps them beautifully moist without using more oil. If you love nuts, pecans are the perfect mix-in!
Preheat oven to 400 degrees F and line a muffin pan with liners (or grease). In a medium mixing bowl, combine the flour, white sugar, cinnamon, baking powder/soda, salt, and spices. In a separate bowl, combine the oil, brown sugar, buttermilk, eggs, and vanilla. Stir until just combined.
No Butter or Oil. Instead, I baked these moist Carrot Cake Muffins with applesauce and almond butter. Loads of Carrots. Two full cups! Go back for seconds and thirds. Healthy Mix-Ins. Classic carrot cake additions like walnuts and golden raisins make these muffins better for you and better tasting too.