Carrot Cake Muffins – Boston Woman Bakes

Should you love carrot cake, then you’ll love this carrot cake muffin recipe. These muffins are made with plenty of shredded carrots, pecans, and sweetened coconut they usually combine up in minutes! No mixer wanted.

Should you’re a carrot cake fan like I’m then you’ll fall in love with these bakery fashion carrot cake muffins. I take advantage of plenty of contemporary carrots, heat spices, toasted pecans and sweetened coconut for the final word breakfast deal with. These muffins have a young, moist crumb and splendidly straightforward to combine up.

And for bakery fashion muffins I like to recommend letting the batter relaxation earlier than baking, filling the batter as much as the highest of the muffin liners, and baking solely each different muffin properly. These three tips is what makes for a very tall muffin.

I like making these muffins for Easter when a enjoyable, straightforward brunch deal with is required. However you could possibly make this scrumptious carrot muffin recipe any time you need! 

Why this recipe works

• Fast to prep – This carrot cake muffin batter take about quarter-hour to combine up!
• No mixer wanted – You solely want a spatula and whisk to combine up the batter.
• Nice to freeze – You’ll be able to freeze these carrot muffins earlier than they’re baked, and after they’re baked!

Components Wanted

• All objective flour – Make sure you measure your flour appropriately or you’ll find yourself with dry muffins.
• Baking powder
• Salt
• Gentle brown sugar
• Granulated sugar
• Spices – I take advantage of a mix of floor cinnamon, ginger, and nutmeg.
• Buttermilk – Should you don’t have any readily available, you can also make your individual buttermilk utilizing common complete milk with a bit little bit of lemon juice! You can even use a tablespoon of white distilled vinegar. You might additionally use almond milk to make a do-it-yourself buttermilk to maintain it dairy free. Try my full tutorial on how one can make do-it-yourself buttermilk.
• Egg – Use room temperature eggs. Place them in a bowl of heat water for 10 minutes earlier than beginning. Right here is my full tutorial on how one can convey eggs to room temperature quick. 
• Oil – Use a neutral-tasting oil like vegetable oil or canola oil. You might additionally use melted butter however your muffins may a bit extra dense. Learn my full tutorial on oil vs. butter in fast breads.
• Vanilla extract
• Grated Carrots – You’ll be able to shred the carrots by hand utilizing a field grater or use a meals processor in order for you them extra finely shredded. You have to about 4 massive carrots. I don’t suggest utilizing pre-shredded carrots as they are often too coarse and huge.
• Pecans – I wish to stir in toasted pecans. I toast the pecan halves then chop finely. You might additionally use toasted walnuts, or skip fully if there’s a nut allergy. Learn my full tutorial on how one can toast pecans.
• Coconut – You should utilize sweetened or unsweetened shredded coconut.
• Coarse sugar – For sprinkling on prime. I sprinkle on a bit turbinado sugar on prime of every muffin earlier than baking.

How To Make Carrot Cake Muffins

Mix dry substances. In a mixing bowl, whisk collectively flour, sugar, salt, cinnamon ginger, nutmeg and baking powder.

Mix moist substances. In a second massive mixing bowl, whisk collectively eggs, oil, milk, and vanilla.

Fold in carrots, coconut and walnuts. 

Mix moist and dry substances. Add the dry substances to the moist substances and blend along with a spatula till simply mixed. 

Let the batter relaxation. For the perfect outcomes I wish to let the batter relaxation for 15-20 minutes  (this leads to a taller muffins). 

Preheat and put together pan. Preheat oven to 400^oF (205^oC). Line two muffin tins with alternately paper liners, or grease with non-stick cooking spray. I line the pan with solely 6 liners every (skipping each different properly). This makes for taller muffins.

Assemble. For every muffin, Spoon batter into ready muffin filling as much as the highest.

Bake the muffins. Bake for about 20 minutes till a toothpick inserted within the middle of the muffin comes out clear. Take away from the oven and permit the muffins to chill fully within the pan for about 5 minutes, then take away from the pan and proceed cooling on a wire rack.

Recipe Suggestions

• Don’t overmix. Combine the batter simply till the dry substances are included so you find yourself with a young muffin. Sure there shall be lumps left however thats okay. Should you proceed stirring you’ll create robust strands of gluten which end in a really chewy muffin. 
• Fill the muffin cups as much as the highest. To get tall muffins with excessive muffin tops, you need to fill the paper liners as much as the highest so that they have a domed prime. This offers you that stunning muffin prime when it bakes!
• Skip each different muffin properly. I wish to line each different muffin properly so every muffin tin solely makes six. That far more warmth will get to every muffin and makes for taller bakery-style muffins.
• Use a big ice cream scoop. This may guarantee even scooping and similar sized muffins.

Recipe Variations

• Add a streusel topping. You’ll be able to sprinkle on a bit brown sugar crumb topping earlier than they bake. You should utilize my blueberry streusel muffins recipe for the streusel!
• Use gluten free flour. Swap the all objective flour and use gluten free flour to make gluten free muffins.
• Make them complete wheat. You’ll be able to swap a number of the all objective flour and use complete wheat flour. 
• Add a cream cheese glaze. You might at all times make a cream cheese frosting and prime every muffin with it! Or strive my cinnamon cream cheese frosting.
• Serve with a heat butter! Attempt my cinnamon honey butter or my basic honey butter on prime.

Storage Directions

I retailer my muffins, on cooled at room temperature in an hermetic container for as much as 2 days (however they often can final a pair extra) however I discover they’re finest if eaten inside a pair days. Simply be sure that they’re cooled and coated. I wish to wrap in plastic wrap and place in a big freezer bag.

You’ll be able to freeze any leftover muffins as properly. I retailer them in a sealable plastic bag for 3 months and thaw at room temperature earlier than having fun with. If unbaked, I scoop the muffins in to the liners and freeze strong then switch and pop in a bag to freeze for as much as 3 months. And bake frozen, don’t thaw, as regular however add a couple of minutes extra of baking time.

Recipe FAQs

Extra Recipes To Attempt

Should you’re craving extra carrot cake, then remember to strive my carrot cake oatmeal cookies topped with cream cheese frosting! Or this straightforward carrot cake loaf topped with a cream cheese glaze.

And naturally you may’t go mistaken with my carrot cake cupcakes for Easter!

• Mix dry substances. In a mixing bowl, whisk collectively flour, brown sugar, granulated sugar, salt, cinnamon ginger, nutmeg and baking powder. 2 cups (240 g) all objective flour ½ cup (100 g) granulated sugar ½ cup (107 g) packd mild brown sugar ½ teaspoon salt 1 tablespoon baking powder 1 teaspoon floor cinnamon ¼ teaspoon floor nutmeg ¼ teaspoon floor ginger

• Mix moist substances. In a second mixing bowl, whisk collectively eggs, oil, milk, and vanilla. Fold within the carrots, pecans, and coconut simply till moistened. 2 massive eggs ½ cup (120 mL) neutral-tasting oil (I used vegetable) 6 tablespoons milk 2 teaspoons vanilla extract 2 cups finely shredded carrots ½ cup (57 g) toasted chopped pecans (or walnuts) ½ cup (43 g) shredded sweetened coconut

• Mix moist and dry substances. Add the dry substances to the moist substances and blend along with a spatula till simply mixed.

• Let the batter relaxation. For the perfect outcomes I wish to let the batter relaxation for 15-20 minutes (this leads to a taller muffins).

• Preheat and put together pan. Preheat oven to 400°F (205℃). Line two muffin tins with alternately paper liners, or grease with non-stick cooking spray. I line the pan with solely 6 liners every (skipping each different properly). This makes for taller muffins.

• Assemble. For every muffin, Spoon batter into ready muffin filling as much as the highest.

• Bake the muffins. Bake for about 20 minutes till a toothpick inserted within the middle of the muffin comes out clear. Take away from the oven and permit the muffins to chill fully within the pan for about 5 minutes, then take away from the pan and proceed cooling on a wire cooling rack.

• Storage: I retailer my muffins, on cooled at room temperature in an hermetic container for as much as 2 days (however they often can final a pair extra) however I discover they’re finest if eaten inside a pair days. Simply be sure that they’re cooled and coated. I wish to wrap in plastic wrap and place in a big freezer bag.
• Freezing: You’ll be able to freeze any leftover muffins as properly. I retailer them in a sealable plastic bag for 3 months and thaw at room temperature earlier than having fun with. If unbaked, I scoop the muffins in to the liners and freeze strong then switch and pop in a bag to freeze for as much as 3 months. And bake frozen, don’t thaw, as regular however add a couple of minutes extra of baking time.
• Oil – Use a neutral-tasting oil like vegetable oil or canola oil. You might additionally use melted butter however your muffins may a bit extra dense. 
• Grated Carrots – You’ll be able to shred the carrots by hand utilizing a field grater or use a meals processor in order for you them extra finely shredded. You have to about 4 massive carrots. I don’t suggest utilizing pre-shredded carrots as they are often too coarse and huge.
• Pecans – I wish to stir in toasted pecans. I toast the pecan halves then chop finely. You might additionally use walnuts, or skip fully if there’s a nut allergy.
• Coconut – You should utilize sweetened or unsweetened shredded coconut.

Energy: 293kcal | Carbohydrates: 37g | Protein: 4g | Fats: 15g | Saturated Fats: 2g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 8g | Trans Fats: 0.04g | Ldl cholesterol: 28mg | Sodium: 130mg | Potassium: 256mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3619IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg