Carrot Cake Muffins
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These Carrot Cake Muffins are my new morning obsession! Packed with grated carrots and topped with a crunchy streusel, they’re the perfect grab-and-go breakfast or a delightful snack any time of day.
The carrot cake muffins are absolutely incredible. Imagine all the cozy flavors of a classic carrot cake packed into a fluffy muffin, topped with a sweet, crunchy streusel. They’re moist, perfectly spiced, and honestly, they’re like little bites of happiness.
What’s great is that they’re super easy to make, and you probably have most of the ingredients in your pantry already. I’ve made these muffins countless times, perfecting the recipe along the way. With my foolproof tips, you can’t go wrong—I’m setting you up for success so you can bake these delicious muffins with confidence!
Before You Start: Expert Tips for Perfect Bakery-Style Muffins
- Let the Batter Rest: After mixing your muffin batter, let it rest for 15 minutes. This allows the baking powder to activate and the gluten in the flour to relax. The result is a taller, fluffier muffin with a better rise. Trust me, this little wait is worth it!
- Space Out the Muffin Cups: When lining your muffin pan, fill every other cup instead of all of them. This means you’ll only be making 6 muffins per 12-cup pan, giving each muffin more space to expand without crowding. The increased air circulation helps the muffins rise higher and bake evenly.
- Fill the Cups to the Top: Don’t be shy when filling your muffin cups—scoop the batter all the way to the top. This generous fill is key to achieving that beautiful, high-domed shape. An ice cream scoop works great for evenly distributing the batter.
- Start with High Heat: Begin baking your muffins at a high temperature of 425ºF for the first 7 minutes. This initial burst of heat helps the muffins rise quickly, setting the structure for those lofty domes. After that, reduce the oven temperature to 350ºF to finish baking them through without burning.
Ingredients You’ll Need
- Flour: You’ll need all-purpose four but you can substitute half with whole wheat flour.
- Baking Powder: Helps the muffins rise and become fluffy.
- Ground Cinnamon, Ground Ginger, Allspice: These spices add warmth and depth of flavor to the muffins. You can adjust the spices to your taste.
- Salt: Enhances all the flavors in the muffins.
- Eggs: Bind the ingredients together and add moisture.
- Vegetable Oil: Keeps the muffins moist. You can use melted coconut oil or applesauce as a healthier substitute.
- Buttermilk: Adds tanginess and reacts with the baking powder for a lighter texture. Use milk with a tablespoon of lemon juice as a substitute.
- Sugar and Brown Sugar: Sweeten the muffins. You can reduce the amount or use coconut sugar for a different flavor.
- Vanilla Extract: Enhances the overall flavor.
- Grated Carrots: The star ingredient, providing moisture and natural sweetness. You can also add shredded zucchini for extra veggies.
- You’ll need all-purpose flour, brown sugar, melted butter and salt. If you find the mixture too moist, feel free to add more flour as needed.
In a small bowl, mix together ¼ cup all-purpose flour, 2 tablespoons packed brown sugar, 2 tablespoons melted unsalted butter, and ¼ teaspoon salt until the mixture becomes crumbly. If it feels too moist, add a bit more flour to achieve the right texture.
In a large mixing bowl, whisk together 2½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon salt. Make sure everything is well combined. At this stage I like to mix in my 1½ cups grated carrots, because I find it easier to mix them in at this point.
In another bowl, whisk together 2 large eggs, ½ cup vegetable oil, 1 cup buttermilk, ½ cup sugar, ½ cup packed brown sugar, and 2 teaspoons vanilla extract until smooth and the sugars are dissolved.
Gently fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined; it’s okay if there are a few small lumps.
Tip: Overmixing can lead to dense muffins. Mixing until just combined keeps them light and fluffy.
Cover the bowl with a towel or plastic wrap and let the muffin batter rest for 15 minutes. Allowing the batter to rest lets the gluten relax and the baking powder activate, which helps the muffins rise better.
While the batter is resting, preheat your oven to 425ºF (220ºC). Line two 12-cup muffin pans with paper liners, placing liners in every other cup so you’ll fill 6 cups in each pan, leaving space between them. Lightly spray the lined muffin cups with cooking spray.
Tip: Spacing out the muffins allows better air circulation, helping them rise higher. Spraying the liners ensures the muffins release easily after baking.
Using an ice cream scoop or a spoon, fill each lined muffin cup all the way to the top with the batter. Sprinkle the streusel topping evenly over each muffin, pressing it gently into the batter so it adheres.
Tip: Filling the cups to the brim gives you those impressive, high-domed muffin tops. Adding extra chocolate chips on top makes the muffins look nicer and adds extra chocolate flavor.
Place the muffin pans on the middle rack of your preheated oven. Bake at 425ºF (220ºC) for 7 minutes. Then, without opening the oven door, reduce the temperature to 350ºF (175ºC) and continue baking for an additional 16-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.
Tip: Starting at a high temperature helps the muffins rise quickly for a domed top. Lowering the temperature afterwards ensures they cook through without burning.
Remove the muffins from the oven and let them cool in the pan for 15 minutes before transferring them to a wire rack.
Tip: Letting the muffins cool in the pan helps them set and makes it easier to remove the liners without tearing the muffins.
Frequently Asked Questions
Can I make these Carrot Cake Muffins gluten-free?
Yes, you can easily make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure your baking powder is also gluten-free to keep the recipe safe for those with gluten sensitivities.
How should I store leftover muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator where they will keep fresh for about a week.
Can I freeze these Carrot Cake Muffins?
Absolutely! Allow the muffins to cool completely, then wrap them individually in plastic wrap or foil and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. To enjoy, thaw them at room temperature or warm them in the microwave for a few seconds.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar to suit your taste. Try cutting the sugar by about one-third without significantly affecting the texture or flavor. Alternatively, you can use natural sweeteners like honey or maple syrup as a substitute.
More Delicious Muffin Recipes
- The Perfect Banana Muffins
- Apple Coffee Cake Muffins
- Peanut Butter and Chocolate Chip Muffins
- Blueberry Muffins
- Pancake Muffins
- Banana Nut Muffins
- Double Chocolate Muffins
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Carrot Cake Muffins
Ingredients
For Streusel Topping
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar (packed)
- 2 tablespoon butter (unsalted, melted)
- ¼ teaspoon salt
For Muffins
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- 1½ cups carrots (grated)
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- ½ cup sugar
- ½ cup brown sugar (packed)
- 2 teaspoons vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- First prepare the streusel topping by combining the flour with the brown sugar and salt, breaking the sugar with a fork. Add the butter and stir in with a fork, or use your fingers to crumble up the mixture. Set aside.
- To prepare the muffin batter, first combine the flour, baking powder, cinnamon, ginger, allspice and salt in a large bowl. Whisk to combine properly. At this point, I like to stir in the grated carrots.
- In another bowl add the eggs, vegetable oil, buttermilk, the sugars, vanilla extract and whisk well or use your mixer to mix properly.
- Using a spatula, gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix, as this can make the muffins tough.
- Cover the bowl with a towel or plastic wrap and let the muffin batter rest for 15 minutes.
- Preheat oven to 425ºF. Line 2 12-cup muffin pans with 6 paper liners each, meaning you'll only fill every other muffin cup. Spray the lined muffin cups with cooking spray. This will ensure paper liners come off smoothly from muffins.
- Using an ice cream scoop, fill the lined muffin cups all the way to the top with batter. Sprinkle each muffin with some of the streusel topping.
- Transfer the muffin pans to the oven on the middle rack and bake for 7 minutes at 425ºF, then turn the temperature down to 350ºF and bake for another 16-20 minutes or until muffins are done. To test for doneness, insert a toothpick in the center of a muffin and if it comes out clean the muffins are baked.
- Cool in the pan for 15 minutes before removing.
Notes
- Customize the Streusel: Feel free to add a bit of cinnamon or nutmeg to the streusel topping for extra warmth and flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep the muffins light and fluffy.
- High-Quality Spices: Using fresh, high-quality spices can significantly improve the overall taste of your muffins.
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother batter and better texture.
- Muffin Liners: If you prefer, you can also grease the muffin pans instead of using paper liners.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
