Carrot Cake Muffins
Print Pin VideoThese carrot cake muffins are perfectly spiced, incredibly moist, and packed with grated carrots. They’re simple to make and perfect for breakfast, snacking, or a quick sweet treat!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cinnamon Topping
- 2½ tbsps white granulated sugar
- 1 tsp ground cinnamon
Carrot Cake Muffins
- 1 cup (112 g) finely grated carrots - about 1½ medium-sized carrots
- ¾ cup (142 g) canned pineapple - blended. Remove the liquid from the can before blending. Use canned pineapple in juice (not syrup).
- 1¼ cups (150 g) all-purpose flour
- 2 tbsps (15 g) cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1¼ tsps ground cinnamon
- ¾ tsp powdered ginger
- ⅛ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup (150 g) soft light brown sugar - firmly packed (see note 2)
- 2 large eggs - room temperature
- ½ cup (100 g) unflavoured vegetable oil - I use canola oil
- 1½ tsps vanilla extract/essence
- ½ cup (50 g) pecans or walnuts - coarsely chopped. I like to use both so I use ¼ cup of each.
Instructions
- Preheat your oven to 425°F (220°C) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.
- Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Stir well and set aside.
- In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.
- In a large mixing bowl combine soft brown sugar, eggs, vegetable oil, vanilla and blended pineapple. Using a whisk, mix until well combined.
- Add your dry ingredients to your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.
- Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold until just combined. Do not overmix.
- Distribute the batter evenly among the muffin liners—they should be about ¾ full. Evenly sprinkle the cinnamon sugar mixture prepared earlier on top.
- Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (180°C) and bake for a further 8 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tray for 15 minutes before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode, then you will need to decrease the baking temperature to 400℉ (200℃) for the initial 8 minutes of baking time, and then reduce the temperature to 320℉ (160℃) for the remaining cook time to ensure your muffins don't overbake.
Note 2. If using measuring cups for this recipe, then you want to firmly pack your soft light brown sugar. To do this, pack your measuring cup with sugar and using the back of a spoon, press the sugar into the cup with a little bit of pressure (not too much) and then fill the remaining cup with more sugar.
Nutrition
Calories: 262kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 138mg | Potassium: 119mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1938IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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