A simple and delicious recipe for carrot cake muffins, perfect for a quick snack or dessert.
Ingredients
Dry Ingredients
- 1 1/4cupcake/plain flour
- 1/2tspbaking powder
- 1/2tspbaking soda
- 1/2tspsalt
- 2tspcinnamon powder
Wet Ingredients
- 2eggs
- 3/4cupsugar
- 1/2cupoil
- 1tspvanilla essence
- 1 1/4cupgrated carrots
How to make Easy Carrot Cake Muffins
Prepare the Batter
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon powder.
In another bowl, beat the eggs and sugar until well combined. Add the oil and vanilla essence, and mix until smooth.
Fold the grated carrots into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Muffins
Divide the batter evenly among the prepared muffin cups.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Tips & Tricks
For extra flavor, add a handful of chopped nuts or raisins to the batter.
These muffins can be stored in an airtight container at room temperature for up to 3 days.
FAQS
How can I make Easy Carrot Cake Muffins gluten-free?
To make Easy Carrot Cake Muffins gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder and baking soda are also gluten-free. This will allow you to enjoy the muffins without gluten while still maintaining their delicious flavor and texture.
What are some good storage tips for carrot cake muffins?
To store your Easy Carrot Cake Muffins, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze the muffins for up to 3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag.
Can I substitute the eggs in the carrot cake muffin recipe for a vegan option?
Yes, you can easily make these Easy Carrot Cake Muffins vegan by substituting the eggs. A common replacement is to use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens). This will help bind the ingredients together while keeping the muffins moist.
What can I pair with carrot cake muffins for a delicious snack?
Easy Carrot Cake Muffins pair wonderfully with a variety of toppings and beverages. You can enjoy them with a dollop of cream cheese frosting for a classic touch, or spread some almond butter for added richness. For drinks, consider pairing them with a cup of chai tea or a glass of cold milk to complement the warm spices in the muffins.
How do I know when my carrot cake muffins are done baking?
To check if your Easy Carrot Cake Muffins are done baking, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, the muffins are ready. They typically take about 18-20 minutes at 350°F (175°C). Keep an eye on them towards the end of the baking time to avoid overbaking.
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