The Best Carrot Cake Muffins Like You’ve Never Had
There’s something magical about carrot cake muffins, they are the perfect blend of warm spices, moist texture, and just the right amount of sweetness, all packed into a handy muffin form.
Servings: 12 Muffins
Calories: 270kcal
Ingredients
Wet Ingredients:
- 3/4 cup vegetable oil
- 1 cup sugar or 3/4 cup for less sweetness
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk or buttermilk
Spices & Dry Ingredients:
- 2 tsp ground cinnamon
- Pinch of ground nutmeg optional
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour
Carrot Muffin Base:
- 1 1/2 cups grated carrots lightly packed
- 1/4 cup unsweetened grated coconut optional
Cream Cheese Frosting:
- 3 tbsp butter
- 6 ounces cream cheese
- Pinch of salt
- 2 1/2 cups powdered sugar
- 1 tsp fresh lemon juice
- Pinch of vanilla extract optional
Instructions
- Preheat your oven to 350°F (175°C), and line your muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk the vegetable oil, sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add in the milk (or buttermilk for extra tang) and mix well to keep the batter moist and help the muffins rise perfectly.
- In a separate bowl, blend the cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda.
- Gently fold the dry ingredients into the wet mixture, making sure not to overmix, this ensures your muffins stay light and airy.
- Stir in the flour, then fold in the grated carrots for that moist, flavorful kick. If using coconut, add it now for extra texture and flavor.
- Spoon the batter into the muffin tin, filling each cup approximately two-thirds of the way.
- Optionally, sprinkle some extra coconut or cinnamon on top.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Allow the muffins to sit in the tin for roughly 5 minutes before placing them on a wire rack to cool fully.
- For the frosting, beat the butter and cream cheese until smooth, then add powdered sugar, lemon juice, and vanilla extract until light and fluffy.
- Frost each muffin generously and top with extra coconut or grated carrots if you like.
- Now, enjoy your carrot cake muffins with that creamy, irresistible frosting!
Notes
- Mix the batter gently to maintain light and fluffy muffins, avoiding overmixing.
- Don’t frost them while they’re still warm; let them cool first, or the frosting will melt away.