Carrot Cake Muffins

These sweet, moist carrot cake muffins are full of carrot cake flavor! They're easy to make and super soft, with the option to add a sweet cream cheese filling.

👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk
spatula
wooden spoon
oven
pan

📝 Preparation Steps

Add the flour, baking powder, cinnamon, baking soda, and salt to a medium or large bowl, and whisk until thoroughly combined. Set aside.

In a separate large bowl, combine the sugar, brown sugar, oil, and butter, and beat with an electric mixer until fluffy. Make sure there are no large clumps of brown sugar. Add the eggs, one at a time, and mix until the last egg is just combined. Mix in the vanilla extract and sour cream.

(360 grams) all-purpose flour, spooned and leveled3 cups(11g) baking powder3 teaspoons(5g) ground cinnamon2 teaspoons(42g) butter, melted and cooled3 tablespoonslarge eggs, at room temperature2(5g) pure vanilla extract2 teaspoonslarge egg, at room temperature1

Fold about ⅓ of the dry ingredients into the wet ingredients with a wooden spoon or silicone spatula, then pour in about ¼ cup of the buttermilk and stir. Continue alternating the dry ingredients and buttermilk until everything is incorporated and all of the ingredients are just combined. Try not to overmix. The batter will be thick.

Fold in the grated carrots, then cover the bowl loosely with plastic wrap or a tea towel. Let it rest at room temperature for ⏱️ 30 minutes. While the batter is resting, preheat the oven to 425°F.

Line 2 (12-cup) muffin tins with 6 liners each, one in every other cup. Use a cookie scoop to fill each liner to the top, about ¼ cup of batter each. Sprinkle some sanding sugar on top of each muffin.

Bake the muffins, one pan at a time (if needed, or 2 side by side on the top rack), for ⏱️ 5-6 minutes. Then, without opening the oven, lower the temperature to 350°F, and bake for another ⏱️ 13-16 minutes or until the muffins are tall and a toothpick inserted in the middle muffins comes out clean. Repeat with the second pan as needed.

Let the muffins rest in the pan for ⏱️ 10-15 minutes, then transfer to a cooling rack and let them cool to room temperature.

Cream Cheese Filling Option:

(360 grams) all-purpose flour, spooned and leveled3 cups(11g) baking powder3 teaspoons(5g) ground cinnamon2 teaspoons(42g) butter, melted and cooled3 tablespoons(5g) pure vanilla extract2 teaspoonscream cheese, softened to room temperature4 ounces

Prepare the cream cheese filling while the batter is resting. Beat the cream cheese, sugar, vanilla extract, and flour until smooth. Add the egg and beat until just combined. Transfer the cream cheese filling into a small piping bag with a small round tip, or just cut off the end of the bag about ½ inch up from the bottom.

Fill the muffin pan with ¼ cup of batter. Pipe the cream cheese filling into the center of each muffin, about 1 inch deep. Sprinkle the sanding sugar around the cream cheese center.

Bake the muffins according to the directions above.

Nutrition Facts

calories

377 calories

fat Content

13.6 g

serving Size

fiber Content

1.6 g

sugar Content

30.9 g

sodium Content

235.5 mg

protein Content

6.6 g

trans Fat Content

0 g

cholesterol Content

67.6 mg

carbohydrate Content

58 g

saturated Fat Content

8.7 g

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