Carrot Cake Muffins
It seems pumpkin everything season is finally over. My husband went to Costco in search of pie and they are no more. Never fear, there is carrot cake! Just add spices to another orange vegetable! (Actually, I think pumpkin and other squash are fruit, but whatever.)
We are having a birthday party for our daughter with a tower of donuts instead of a cake. I decided to make some carrot muffins for people who don’t like donuts.
Let’s go!
Easy Carrot Cake Muffins from scratch
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 cup salted butter (2 sticks)
- 1/3 cup milk
- 1 cup granulated sugar
- 1 cup brown sugar lightly packed
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups grated (finely shredded) carrots
Preheat the oven to 350°F.
Place cupcake liners in standard muffin tin. This recipe makes about 18 standard size muffins.
Add flour, cinnamon, ginger, and baking soda together in a medium sized bowl.
In a separate glass bowl, melt the salted butter. Then mix in vanilla, sugar, and eggs with a whisk. Don’t use beaters, it will over mix.
Add the flour mixture to the wet ingredients. Incorporate the wet and dry folding with a spoon until they are just mixed enough. Using a spoon, or better yet an ice cream scooper, fill each cupcake liner 3/4 full.
Bake at 350°F for about 22-24 minutes or until a toothpick comes out clean.
You might also like to try:
Gluten Free Winter Squash Muffins with Coconut Flour
Gluten Free Banana Cinnamon Muffins {With Konjac Root}
Rhubarb Oat Muffins with a Tart Rhubarb Glaze
