Carrot Cake Muffins
Moist and flavorful carrot cake muffins with optional cream cheese topping.
Ingredients
For the Muffins
- 2 cups all-purpose flour 250g
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional
- ¾ cup granulated sugar 150g
- ½ cup brown sugar 100g
- 2 large eggs
- ½ cup vegetable oil 120ml
- ½ cup milk or buttermilk 120ml
- 1 ½ cups finely grated carrots 150g
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans optional, 60g
- ¼ cup raisins or shredded coconut optional, 40g
For Cream Cheese Topping (optional)
- 100 g cream cheese softened
- 2 tablespoon butter softened, 30g
- ½ cup powdered sugar 60g
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, nuts, and raisins or coconut.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- For the topping, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, mixing until creamy. Spread on cooled muffins if desired.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.