Carrot Cake Muffins Recipe -Learn like a Pro :-Carrot Cake Muffins taste just like carrot cake, but they are cut up into muffins. It is sweet, very moist, has a hint of cinnamon, and is the right fluffy texture. They’re great for breakfast, snacks, or quick meals on the go!
Carrot Cake Muffins Recipe -Learn like a Pro
Ingredients :
- 1 ½ cups flour
- 1 cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ⅓ cup brown sugar
- 2 large eggs – at room temperature
- teaspoons vanilla extract
- 2 cups finely grated carrots – not pre-shredded carrots, they should be freshly grated
Instructions :
Warm the oven up to 350 degrees and put paper or silicone cupcake liners in a muffin tin. You can also spray cooking spray on the cups to make them stick better.
Mix the flour, sugar, cinnamon, baking soda, baking powder, and salt in a medium-sized bowl using a whisk.
Put the oil, brown sugar, eggs, and vanilla in a big bowl and mix them all together well. Grated carrots should be added.
Mix the dry ingredients into the wet ones until they are fully mixed in.
Almost full up the muffin tins.
After the oven is hot, bake the muffins for 20 to 22 minutes, or until a toothpick stuck in the middle comes out clean.
Let it cool for five minutes before moving it to a cooling rack to keep cooling.
Keep in an airtight jar at room temperature for up to three days or in the fridge for up to two weeks.
Then serve fresh. If you want the best breakfast treat ever, heat them up in the microwave for about 15 seconds and spread some butter on top.
Notes :
For cinnamon lovers: Double the cinnamon!
Just shorten the cooking time and take them out when a toothpick inserted in the middle comes out clean, leaving only a few moist crumbs. You can also make these in small muffin tins.
How to Bring Eggs to Room Temperature :
Almost every time I bake, I forget to let my eggs come to room temperature first. Take them one to three hours before you start this recipe, if you can remember. In case you can’t remember, here are some safe ways to bring the eggs to room temperature:
Put the eggs in a bowl with warm water. The water doesn’t need to be too hot; warm is fine. Give them five to ten minutes to warm up. The water might need to be changed a few times.
Put the eggs in a bowl and run warm water over them over and over until they are room temperature. This will save you a lot of time. If you let the water get too hot, the eggs will turn out hard.
Nutrition :
- Calories: 208 kcal
- Carbohydrates: 31 g
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 7g
- Trans Fat: 1 g
- Cholesterol: 23 mg
- Sodium: 162 mg
- Potassium: 75 mg
- Fiber: 1 g
- Sugar: 20 g
- Vitamin A: 2556 IU
- Vitamin C: 1 mg
- Calcium: 25 mg
- Iron: 1 mg
