Breakfast
Carrot Muffins
45min
12 servings
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
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.
Mix dry ingredients
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients
In another bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
Grate carrots
Peel and grate the carrots using a box grater or food processor.
Chop walnuts
Roughly chop the walnuts into small pieces.
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.
Fill muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
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.
Make cream cheese frosting
In a bowl, beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar until creamy.
Frost the muffins
Once the muffins have cooled, spread the cream cheese frosting over the tops. Serve and enjoy!

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