These moist carrot cake muffins are not excessively sugary, making them ideal for an after-school snack or a quick breakfast on-the-go. Before baking, if you’d like, you can top the muffins with a cinnamon-sugar mixture.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup milk
- 2 eggs
- 2 tablespoons applesauce, or more as needed
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup white sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots
- 6 tablespoons unsalted butter, melted and cooled
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 246 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I substituted pureed pineapple for the applesauce and added 1/3 cup of currants. Very nice.
I made these with plain Greek yogurt as I didn’t have any applesauce and they came out great. Added a smidge more cinnamon. Not too sweet and perfect for Easter brunch! Will definitely make these again!!
It’s good and simple. I don’t add apple syrup and vanilla because We don’t have stock.
Delicious! I had some pre-shredded carrots that needed to be used up, so I thought I’d try this recipe. I made them according to the recipe and added chopped pecans on top. They are moist and full of cinnamon-y goodness! And the carrots cooked down (I was a little worried) and make them feel a little like they have coconut in them (a plus, in my book). Next time I may put the nuts in the batter and sprinkle cinnamon and sugar on top. Thanks for this great recipe!
i really enjoyed them…turned out really good but i did add extra apple sauce and some nutmeg
Really good! Even my picky ones liked them!
A bit disappointed. They turned out very dense and didn’t rise much at all (I even checked my baking powder to see if it was fresh). I’ll keep my old one.
I liked them myself but my family didn’t as they had less sugar.
A winner all around! Even my children who do not like carrots said they were good! I’ve made them several times now as they are such a hit! I do not make the icing though I’m SURE it’s good with it! We eat them more like a muffin haha I do have to substitute for the egg and dairy because of family food allergies but the recipe holds to its standard! One for the books for sure!!!
I thought these were wonderful! My family really enjoyed! I appreciated that it doesn’t have nuts since my daughter is allergic to them. I ended up feeling really froggy and did home made apple sauce too. I added FRESH toasted coconut to the top that we shredded from an actual coconut! AND….no joke, the carrots were from our garden! I felt like I understood why women stayed in the kitchen back in the day. It must have been tough, but what a labor of love it was. Is this a normal behavior for me? Heck no, I have a life! But it felt good to be Martha Stewart for the morning. Great recipe!
Kinda bland and semi-sweet. they were nice and warm, very delicious at first but not what i was expecting. i was underwhelmed, but they were still good. i would make them again.
Made them for my little man. He loved them. I rather make stuff from scratch out of the ingredients I know where they came from.
Giving this 5 stars, but I did alter the recipe as other commenters had suggested. I doubled the cinnamon, added 1.5 tsp of nutmeg and used oil rather than butter (only because I didn’t have unsalted and that was an easier substitution than figuring out how much salt to omit!). I also did the brown sugar and cinnamon sprinkle on top. First time making carrot cake of any kind and it turned out great!!
Added extra applesauce and they were a hit for a healthier option without icing
With a few tweaks these muffins are delious. I replaced the butter with 1/2 cup oil. I also added raisins and walnuts and allspice and nutmeg. Yummy
Turned out great – didn’t change anything. They are much less dense and more moist then some carrot cake muffin recipes I have tried. I added this recipe to my favorites list.
My best so far…..awesome experience the first time it reached my mouth…
We loved these muffins. Used vegetable oil instead of butter. Also added walnuts and raisins Took them to our adult Sunday School class. They were a real hit. We will make them again soon.
An excellent recipe, easy and tasty. I doubled the carrot, and added raisins and nutmeg, and it actually made 22 muffins, not 12
The kids and I made this as a whim during a cold, rainy afternoon. We used chunky apple sauce and and added a bit more of the carrot, so it has a nice texture. A straightforward recipe with delicious results! It’s been the highlight of our day!
I used the pulp from the juicer (apple,carrot ,celery), substituted half the sugar for splenda, cut the butter by a third, and added some nutmeg and a little anise seed . I also replaced a small amount of the flour for a ground bran flax mix. they came out moist and sweet.