Description
Homemade Carrot Cake Muffins combine classic comfort with wholesome ingredients, delivering spiced sweetness in each delightful bite. Loaded with shredded carrots and warm cinnamon, these treats promise a perfect breakfast or afternoon snack that will satisfy bakery cravings.
Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups (540 ml) all-purpose flour
- 1 tablespoon (15 ml) baking powder
- 2 teaspoons (10 ml) ground cinnamon
- ¼ teaspoon (1.25 ml) ground nutmeg
- ¼ teaspoon (1.25 ml) ground allspice
- ¼ teaspoon (1.25 ml) salt
- 1 cup (240 ml) brown sugar
- ⅔ cup (160 ml) granulated sugar
- 1 cup (240 ml) unsweetened flaked coconut
Wet Ingredients:
- 2 eggs
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) buttermilk
- 3 carrots, grated
- 1 (8-ounce/226 g) can crushed pineapple (with juice)
- 1 tablespoon (15 ml) vanilla extract
Glaze Ingredients:
- 1 cup (240 ml) powdered sugar, sifted
- 1 teaspoon (5 ml) ground cinnamon
- 2 tablespoons (30 ml) buttermilk
Instructions
- Gather all dry ingredients – flour, baking powder, aromatic spices like cinnamon, nutmeg, and allspice – and blend thoroughly in a spacious mixing vessel, ensuring uniform distribution.
- Incorporate brown sugar, granulated sugar, and shredded coconut into the dry mixture, whisking to create a consistent texture.
- In a separate container, vigorously whisk eggs until slightly frothy, then introduce vegetable oil, buttermilk, finely grated carrots, crushed pineapple with its natural juice, and fragrant vanilla extract.
- Construct a central depression in the dry ingredient mixture, then gently cascade the liquid components into this well.
- Fold the ingredients together using delicate, minimal strokes, stopping precisely when no flour streaks remain to maintain optimal muffin tenderness.
- Distribute the batter evenly into lined muffin cavities, filling each approximately three-quarters full to allow proper rising during baking.
- Position the muffin tins in a preheated oven at 375°F (190°C), allowing 22-24 minutes of baking until the tops demonstrate resilience when lightly pressed.
- Remove from oven and permit complete cooling before applying any desired glaze, ensuring the muffins’ structural integrity and enhanced flavor development.
Notes
- Ensure carrots are freshly grated for maximum moisture and vibrant flavor in the muffins.
- Use room temperature eggs and buttermilk to help ingredients blend smoothly and create a more uniform texture.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the soft, tender crumb.
- Consider adding chopped walnuts or pecans for extra cr
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg