Best 2 Cinnamon Carrot Muffins Recipes

Indulge in the delightful symphony of flavors with our selection of carrot muffin recipes, each offering a unique twist on the classic. From the comforting warmth of traditional carrot muffins to the zesty zing of orange and carrot muffins, and the decadent indulgence of chocolate chip carrot muffins, our collection caters to every palate. Experience the moist and tender texture of carrot muffins studded with crunchy walnuts or sweet raisins, while the cream cheese frosting adds an irresistible finishing touch. Whether you're seeking a wholesome breakfast treat, an afternoon snack, or a sweet ending to a meal, our carrot muffin recipes are sure to satisfy your cravings.

Let's cook with our recipes!

CINNAMON-CARROT MUFFINS

Cinnamon-Carrot Muffins image

This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 12

Ingredients

3/4 cup all-purpose flour
1/2 cup whole-wheat flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup vegetable oil
1/3 cup buttermilk
2 large eggs
3/4 cup light brown sugar
2 cups finely grated carrots (4-5 carrots)

Steps:

Preheat oven to 350 degrees.
Line a standard muffin tin with paper cups.
Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.
Spoon batter into cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

Nutrition Facts : Calories 178 g, Cholesterol 36 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 146 g

CARROT AND CINNAMON MUFFINS

Carrot and Cinnamon Muffins image

Make and share this Carrot and Cinnamon Muffins recipe from Food.com.

Provided by Miss-Shallow

Categories Lunch/Snacks

Time 1h5m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons oil
2 teaspoons cinnamon (depending on taste)
150 g carrots (about 1 1/2)
270 g self raising flour
80 g butter
1 egg, lightly beaten
250 ml milk

Steps:

Preheat oven to 200c - grease twelve cup capacity muffins holes.
Chop carrot and grate.
Sift flour into a bowl. Combine butter, egg and milk in a jug (heat butter
first) mix well. Pour onto flour. Stir gently until almost combined.Fold in
carrot and cinnamon, Spoon mixture into muffin holes.
Bake for about 15 minutes or until a skewer inserted into the centre comes out clean.

Nutrition Facts : Calories 183.2, Fat 7.6, SaturatedFat 4.2, Cholesterol 34.7, Sodium 65.7, Carbohydrate 24.3, Fiber 1.4, Sugar 0.8, Protein 4.3

Tips:

Use the freshest carrots possible for the best flavor and texture.
Grate the carrots finely so that they blend well into the batter.
Don't overmix the batter, as this can result in tough muffins.
Fill the muffin cups only about 2/3 full, as they will rise during baking.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Enjoy the muffins fresh out of the oven or store them in an airtight container at room temperature for up to 3 days.

Conclusion:

These cinnamon carrot muffins are a delicious and healthy way to start your day. They're packed with carrots, which are a good source of vitamins A, C, and K, as well as fiber. The cinnamon adds a warm and cozy flavor, while the streusel topping adds a touch of sweetness and crunch. Whether you're looking for a quick and easy breakfast or a tasty snack, these muffins are sure to hit the spot.