Eat cake for breakfast with these moist and fluffy Carrot Cake Muffins! Each tender bite is packed with warm spices, juicy raisins, grated coconut and carrots.
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Carrot Cake Muffins
Eat cake for breakfast with these moist and fluffy Carrot Cake Muffins! Each tender bite is packed with warm spices, juicy raisins, grated coconut and carrots. Plus, they come together in one bowl with minimal ingredients, so you can whip them up to your heart’s content and have muffins in no time. Finish them off with perfectly sweet vanilla icing and some crunchy walnuts and you’re good to start the day delicious.
What are carrot cake muffins?
In my opinion, there really is nothing better than a muffin for breakfast (or a snack). And these carrot cake muffins are one of my favorite muffins of all time. They pack all the flavor of moist, tender carrot cake into a handy muffin that’s perfect for eating at home or on the go. They’re supremely soft, moist and fluffy, and topped off with a gorgeous vanilla glaze for just the right amount of sweetness!
Ingredients for carrot cake muffins
You’ll love these muffins because they’re simple pantry staples and they’re easy to adapt to your favorite pans! Because the recipe is so simple, it’s so important to use the finest, high-quality ingredients, so make sure to stock up on the good stuff when you’re shopping.
Of course, when we buy groceries, you know that we are with ALDI. They have everything you need from pantry staples to incredible seasonal finds to premium produce, so you can get amazing products in one place at even better prices! And to top it all off, I have the most exciting news to share with you all: ALDI IS EXHIBITING.
I KNOW. You know how much of an ALDI Stan I am, so when they offered me the chance to get a little taste of their new line of athleisure and accessories?! COMPLETED. From cozy quarter zips to sweatpants, tumblers, slides, fanny packs and more, you can rock your ALDI love all day, every day. The gear hits stores on March 22nd, so keep an eye out next time you’re at ALDI so we can all make these carrot cake muffins in style. 🙂
You can shop in stores, have it delivered via Instacart, or curbside pickup! However you shop, make sure you grab some cute things to decorate with while you get your groceries:
- Carlini Vegetable Oil: Vegetable oil gives your carrot cake muffins the most tender, moist crumb as a base for all of the delicious flavors you stir together.
- Bakers’ Corner Light Brown Sugar: Brown sugar provides the perfect amount of sweetness (and moisture to keep your muffins soft!). If you don’t have brown sugar on hand, you can use granulated sugar as well, just know that your muffins will get a little crispier on top
- eggs: Two eggs keep these muffins fluffy and light without being too eggy!
- Baker’s Corner All Purpose Flour: All-purpose flour gives your muffins a soft and tender texture and holds everything together. If you want to make these muffins a little heartier, you can also swap them out for whole wheat flour.
- Stonemill Pure Vanilla Extract: Vanilla extract is a staple ingredient in most homemade baked goods, and for good reason. It really adds a delicious, nuanced flavor to all your sweet treats.
- Simply Nature Greek Organic Whole Milk Yoghurt Natural: Greek yogurt will keep your muffins super moist and delicious while helping them rise and get big muffin tops!
- Milk: The combination of milk and yogurt gives your carrot cake muffins the perfect dense texture, but not too dense!
- Ground cinnamon from the stone mill: Of course, carrot cake needs some cozy spice to top off all those delicious flavors!
- Baking powder: Baking soda gives your muffins the perfect rise!
- Salt: All sweet treats need a little salt to balance any overwhelming sweetness.
- carrots: I mean… duh. Freshly grated carrots are key to keeping your carrot cake muffins moist and full of juicy carrot flavor!
- shredded coconut: If coconut isn’t your thing, feel free to omit this, but I think it adds such a nice texture and flavor to your muffins!
- Raisins: Again, if you don’t like raisins, feel free to omit them, but I LOVE raisins in my carrot cake and they’re just as delicious in these muffins!
Our tips for ready-to-bake muffins
Nobody wants a mediocre muffin, and thankfully, these carrot cake muffins are high performing, A+, and worthy of a bakery muffin. And to make sure your carrot cake muffins turn out great, we’ve rounded up our top tips for success!
- Do not mix the dough too much: Over-mixing causes more gluten bonds to form in your batter, which unfortunately results in a chewy, breadier muffin — not what we want. To make sure you get nice and tender, melt the crumbs in your mouth and fold the dough over until just combined!
- Bake at higher temperature for 5 minutes and then lower: If you want that signature, bake your muffins for a few minutes at a higher temperature to give the baking soda a little extra kick so they get that nice cupped top and rise. After 5 minutes, reduce the heat to prevent the muffins from burning.
- Bake the muffins lightly: Remember, baked goods will continue to cook as they cool, so it’s best to remove your muffins if they’re ever slightly undersized! If you take your muffins out when they’re done baking, they’ll be a little dry as they cool. If you overcook your muffins, all is not lost – you can always reheat and butter them!
How to store these carrot cake muffins so they stay soft and moist all day
I love conjuring up a large batch of muffins, but if you’re not sharing, it can be a lot of muffins to go through. Thankfully, these bad boys will stay soft for days if stored properly! We recommend storing these muffins in an airtight container or plastic bag in the fridge! They can be kept for up to 5 days!
The other good news is that these muffins are freezer safe! Be sure to let the muffins cool completely before placing them in a freezer-safe plastic bag or container to avoid condensation forming. They freeze well for up to 3 months! Frosting can get a little weird when it freezes, so I recommend nixing the frosting and sprinkling your muffins with coarse sugar before baking instead if you plan to freeze them!
Happy baking, my friends!
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Press
Eat cake for breakfast with these moist and fluffy Carrot Cake Muffins! Each tender bite is packed with warm spices, juicy raisins, grated coconut and carrots.
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Preparation time:
15 minutes -
Cooking time:
20 minutes -
Total time:
35 minutes -
Yield:
12 muffins -
Category:
Breakfast -
Method:
Oven -
Kitchen:
American
-
Preparation time:
15 minutes -
Cooking time:
20 minutes -
Total time:
35 minutes -
Yield:
12 muffins -
Category:
Breakfast -
Method:
Oven -
Kitchen:
American
Units:
Ingredients
For the carrot cake muffins
- 1/2 Cup Carlini vegetable oil
- 1 Cup Bakers’ Corner Light Brown Sugar, packaged
- 2 large eggs, room temperature
- 1/2 Cup Simply Nature Greek Organic Whole Milk Yoghurt Plain
- 1/2 Cup milk
- 2 teaspoons Stonemill pure vanilla extract
- 1 1/2 cups shredded carrots
- 1/3 Cup grated coconut
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon Salt
- 1 teaspoon Cinammon
- 1/2 Cup Raisins, optional
For the glaze
- 1 1/3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 Cup walnuts, finely chopped
instructions
- Preheat the oven to 425°F and grease and line 12 standard sized muffin tins with muffin liners.
- In a large bowl, combine vegetable oil, brown sugar, eggs, Greek yogurt, milk, vanilla extract, grated carrot, and grated coconut. Whisk until combined.
- Add the flour, baking powder, salt, and cinnamon to the wet ingredients and whisk until combined and no streaks of flour remain. Don’t over-stir the batter. If using, add the raisins and fold to combine.
- Pour batter into prepared muffin pans and fill about 3/4 of the way. You can use a large cookie scoop or 1/4 cup measure to keep things consistent.
- Bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake an additional 15 minutes, until the muffins are golden and tender to the touch.
- Make the frosting while the muffins are baking. Place all the ingredients for the glaze in a bowl and mix until smooth and creamy.
- Remove the muffins from the oven and let cool completely. Microwave the icing for 30 seconds to thin it, then spoon it over each muffin. Top with chopped walnuts if you like! Enjoy!
Keywords: Carrot Cake Muffins, the best