Best 6 Macadamia Carrot Muffins Recipes

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Carrot muffins are a classic breakfast treat, but these macadamia carrot muffins take them to the next level. Made with freshly grated carrots, chopped macadamia nuts, and a hint of cinnamon, these muffins are moist, flavorful, and packed with wholesome ingredients. Whether you're looking for a healthy snack or a sweet treat to enjoy with your morning coffee, these muffins are sure to hit the spot. They're also easy to make, with a simple batter that can be mixed up in just a few minutes. So preheat your oven and let's get baking!

In addition to the classic macadamia carrot muffin recipe, this article also includes variations for gluten-free, vegan, and low-carb muffins. So no matter what your dietary restrictions are, you can enjoy these delicious and nutritious treats. Each variation includes a complete list of ingredients and step-by-step instructions, so you can easily customize the recipe to your liking. So what are you waiting for? Grab your apron and let's start baking!

Here are our top 6 tried and tested recipes!

CARROT MUFFINS



Carrot Muffins image

These carrot muffins aren't too sweet, are super moist, and have just the perfect amount of spice and crunch.

Provided by Shiran

Number Of Ingredients 15

1 cup (140 g/5 oz) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (, optional)
1/8 teaspoon ground cloves (, optional)
1/2 cup (100 g/ 3.5 oz) granulated sugar
1/2 cup (100 g/ 3.5 oz) light or dark brown sugar
2 large eggs
1/2 cup canola oil ((or vegetable, safflower))
1 teaspoon pure vanilla extract
180g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
1/2 cup (50 g) walnuts, roughly chopped
1/2 cup shredded coconut

Steps:

  • Preheat oven to 350F/180C. Line a muffin pan with paper liners.
  • In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  • In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
  • Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
  • Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.

CARROT-COCONUT MUFFINS



Carrot-Coconut Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup plain whole-milk yogurt
1/3 cup coconut oil, melted
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups grated carrots (about 3)
1/2 cup sweetened shredded coconut, plus more for topping
1/2 cup chopped macadamia nuts
1/4 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
2 teaspoons water

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
  • Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.

MACADAMIA NUT MUFFINS



Macadamia Nut Muffins image

Make and share this Macadamia Nut Muffins recipe from Food.com.

Provided by lazyme

Categories     Quick Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter, room temperature (1 stick)
1 cup golden brown sugar, firmly packed
3 large eggs
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup bread flour
2 tablespoons bread flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup whipping cream
3/4 cup macadamia nuts, coarsely chopped
1/3 cup macadamia nuts, whole

Steps:

  • Preheat oven to 350ºF.
  • Line 10 muffin cups with paper muffin liners.
  • Using electric mixer, beat 1/2 cup butter and 1 cup brown sugar in large bowl to blend. Add 3 eggs and mix well. Beat in almond and vanilla extracts. Sift flour, baking powder and salt into medium bowl. Add to butter mixture and beat until combined. Add whipping cream and beat just until smooth. Fold in chopped macadamia nuts. Divide batter equally among prepared muffin cups. Sprinkle each muffin with whole macadamia nuts.
  • Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 335.5, Fat 24, SaturatedFat 9.4, Cholesterol 88.3, Sodium 191.6, Carbohydrate 27.4, Fiber 1.6, Sugar 14.9, Protein 4.7

HEALTHY CARROT MUFFINS



Healthy Carrot Muffins image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 13

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained

Steps:

  • Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
  • Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
  • Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
  • Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams

WHITE CHOCOLATE MACADAMIA MUFFINS



White Chocolate Macadamia Muffins image

I love making muffins because they are so versatile and everyone loves them. These sweet muffins remind me of one of my favorite cookies. They're real kid-pleasers. -Lorie Roach, Buckatunna, Mississippi

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup 2% milk
1/4 cup butter, melted
3/4 cup white baking chips
3/4 cup chopped macadamia nuts
GLAZE:
1/2 cup white baking chips
2 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in chips and nuts., Fill paper-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. , For glaze, in a microwave, melt chips with cream; stir until smooth. Drizzle over warm muffins. Serve warm.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 270mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

CARROT AND MACADAMIA CAKE



Carrot and Macadamia Cake image

I have no idea where I got this recipe from. I have been baking it for years and my family just loves it.

Provided by OzLolly

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 17

3 eggs
1 cup caster sugar
3/4 cup canola oil
1 teaspoon vanilla essence
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots
3/4 cup macadamia nuts, roasted and chopped
125 g cream cheese, softened
30 g butter, softened
1 teaspoon vanilla essence
2 teaspoons finely grated lemon rind
250 g icing sugar
extra macadamia nuts, roasted and chopped

Steps:

  • In a large bowl beat eggs and sugar until pale and creamy. Add oil and vanilla and continue beating until combined.
  • Stir in sifted flour, salt, baking powder and soda, and cinnamon. Fold in carrots and nuts.
  • Pour mixture into greased and lined loaf tin and bake at 150C for 45-50 minutes.
  • Allow to cool in pan for 5 minutes before turning onto wire rack to cool.
  • To make icing: beat cream cheese, butter, vanilla and lemon rind together. Stir in sifted icing sugar until well combined.
  • Spread icing over completely cooled cake and sprinkle with extra nuts.

Nutrition Facts : Calories 689.4, Fat 40.6, SaturatedFat 8.9, Cholesterol 104.5, Sodium 389.9, Carbohydrate 77.5, Fiber 2.6, Sugar 57.8, Protein 7

Tips:

  • Use fresh carrots. Fresh carrots will give your muffins a sweeter flavor and a more vibrant color. If you don't have fresh carrots, you can use frozen or canned carrots, but be sure to drain them well before using.
  • Grate the carrots finely. This will help them distribute evenly throughout the muffins and prevent them from becoming too chunky.
  • Use a food processor to chop the macadamia nuts. This will give you a fine, even chop that will distribute evenly throughout the muffins. You can also chop the nuts by hand, but be sure to chop them finely.
  • Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
  • Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing.
  • Bake the muffins at a high temperature for the first 10 minutes. This will help them rise quickly and evenly. Then, reduce the temperature and continue baking until a toothpick inserted into the center of a muffin comes out clean.

Conclusion:

These macadamia carrot muffins are a delicious and healthy way to start your day. They're packed with carrots, macadamia nuts, and spices, and they're naturally sweetened with maple syrup. They're also gluten-free and dairy-free, so they're perfect for people with dietary restrictions.

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