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Carrot Cake Muffins Recipe

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3.8 from 3 reviews

Delightfully moist and flavorful carrot cake muffins featuring grated carrots, warm cinnamon, and a tender crumb with an optional creamy cream cheese filling, perfect for breakfast or a sweet snack.

Ingredients

Dry Ingredients

  • 3 cups (360 grams) all-purpose flour, spooned and leveled
  • ½ cup (95 grams) granulated sugar
  • ¾ cup light brown sugar, packed
  • 3 teaspoons (11 g) baking powder
  • 2 teaspoons (5 g) ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¼ cup (59 ml) vegetable oil
  • 3 tablespoons (42 g) butter, melted and cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons (5 g) vanilla bean paste
  • ⅓ cup (80 grams) sour cream, at room temperature
  • ¾ cup (177 ml) buttermilk, at room temperature
  • 1 ½ cups (150 grams) grated carrots, at room temperature

Topping

  • ¼ cup sanding or turbinado sugar for topping

Cream Cheese Filling (Optional)

  • 4 ounces cream cheese, softened to room temperature
  • ¼ cup (48 grams) granulated sugar
  • ½ tablespoon all-purpose flour
  • ½ teaspoon vanilla bean paste
  • 1 large egg, at room temperature

Instructions

  1. Combine Dry Ingredients: Add the flour, baking powder, cinnamon, baking soda, and salt to a medium or large bowl, and whisk until thoroughly combined. Set aside.
  2. Mix Wet Ingredients: In a separate large bowl, combine the granulated sugar, brown sugar, vegetable oil, and melted butter. Beat with an electric mixer until the mixture is fluffy and no large clumps of brown sugar remain. Add eggs one at a time, mixing after each until just combined. Mix in the vanilla bean paste and sour cream until smooth.
  3. Incorporate Dry Ingredients and Buttermilk: Fold about one-third of the dry ingredients into the wet mix using a wooden spoon or silicone spatula. Pour in about ¼ cup of buttermilk and stir gently. Repeat alternating dry ingredients and buttermilk until all are incorporated. Be careful not to overmix; the batter will be thick.
  4. Add Carrots and Rest Batter: Gently fold in the grated carrots. Cover the bowl loosely with plastic wrap or a tea towel and let it rest at room temperature for 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
  5. Prepare Muffin Tins: Line two 12-cup muffin tins with 6 liners each, placing them in every other cup. Use a cookie scoop to fill each liner with about ¼ cup of batter. Sprinkle sanding sugar on top of each muffin.
  6. Bake Muffins: Bake one pan at a time, or two side by side on the top rack if oven size allows, for 5–6 minutes at 425°F. Then, without opening the oven door, lower the temperature to 350°F (175°C), and continue baking for another 13–16 minutes, or until muffins are tall and a toothpick inserted into the center comes out clean. Repeat with the second pan as needed.
  7. Cool Muffins: Let the muffins rest in the pan for 10–15 minutes, then transfer to a cooling rack to cool completely to room temperature.
  8. Prepare Cream Cheese Filling (Optional): While the batter is resting, beat the softened cream cheese, granulated sugar, vanilla bean paste, and flour until smooth. Add the egg and beat until just combined. Transfer the cream cheese filling to a small piping bag with a round tip or cut off about ½ inch from the bag’s end.
  9. Fill Muffins with Cream Cheese: Fill each muffin liner with ¼ cup batter. Pipe the cream cheese filling into the center about 1 inch deep. Sprinkle sanding sugar around the cream cheese center.
  10. Bake Filled Muffins: Bake these muffins using the same temperature and time instructions outlined in step 6.

Notes

  • Resting the batter allows the flour to hydrate and results in a tender crumb.
  • Use room temperature ingredients for best batter consistency and rise.
  • Do not overmix the batter to avoid dense muffins.
  • The cream cheese filling is optional but adds a deliciously rich surprise inside.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • Grated carrots should be well drained if very wet to avoid excess moisture.
  • Let muffins cool completely before storing to prevent sogginess.

Find it online: https://recipeplenty.com/carrot-cake-muffins-recipe/