Description

These moist and flavorful carrot cake muffins combine shredded carrots, warm cinnamon, and a hint of vanilla for a deliciously spiced treat. Perfect for breakfast, snack time, or dessert, these muffins have a tender crumb and just the right sweetness, made lighter with applesauce instead of oil. Easy to prepare and bake in just 20 minutes, they are a delightful way to enjoy the classic carrot cake flavor in a convenient, portable form.

Ingredients

Wet Ingredients

1 cup milk
2 eggs
2 tablespoons applesauce (or more as needed)
1 ½ teaspoons vanilla extract
6 tablespoons unsalted butter, melted and cooled

Dry Ingredients

2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt

Other Ingredients

1 cup shredded carrots

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners to prevent sticking.
Combine wet ingredients: In a mixing bowl, beat together the milk, eggs, applesauce, and vanilla extract until smooth and well blended.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, white sugar, baking powder, ground cinnamon, and salt to evenly distribute the leavening and spices.
Add carrots and combine batter: Stir the shredded carrots into the dry ingredient mixture. Then fold in the wet ingredients along with the melted and cooled butter. Mix gently until just combined to avoid overworking the batter.
Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
Bake: Place the tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

For extra moisture, you can substitute the applesauce with an equal amount of vegetable oil or melted butter.
Adding chopped nuts or raisins can give these muffins a delightful texture and flavor boost.
Ensure the melted butter is cooled before mixing to prevent curdling the eggs in the wet ingredients.
The muffins freeze well; wrap tightly and store for up to 2 months. Thaw at room temperature before serving.
To make these muffins lower in sugar, reduce the sugar by ¼ cup without significantly affecting taste.