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Carrot Muffins

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45min

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12 servings

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These moist and flavorful carrot muffins are a delightful treat for breakfast or snack time. Packed with freshly grated carrots, aromatic spices, and chopped walnuts, they offer a satisfying balance of sweetness and texture. The use of whole wheat flour adds a nutritious twist, while the tangy cream cheese frosting takes them to the next level of indulgence.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
26 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Nuts

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven and prep muffin pan

Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with cooking spray.

2
Mix dry ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt.

3
Mix wet ingredients

In another bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.

4
Grate carrots

Peel and grate the carrots using a box grater or food processor.

5
Chop walnuts

Roughly chop the walnuts into small pieces.

6
Combine wet and dry mixtures

Gradually stir the wet ingredients into the dry ingredients, mixing just until incorporated. Fold in the grated carrots and chopped walnuts.

7
Fill muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

8
Bake muffins

Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

9
Make cream cheese frosting

In a bowl, beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar until creamy.

10
Frost the muffins

Once the muffins have cooled, spread the cream cheese frosting over the tops. Serve and enjoy!

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