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These moist and flavorful carrot muffins make breakfast or snack time more enjoyable. It’s a delicious treat for the whole family.
During the summer harvest at our community garden, one of our neighbors gifted us fresh carrots.
I washed, cleaned, and grated the organic carrots to make these muffins to celebrate and share with them.
Any time someone gifts us produce, I always make something that I can give back in part to them.
Years ago, when we started giving our crab apples for free, a lady returned the next day with a homemade jar of crab apple jelly.
It made us so happy that we started this tradition whenever someone gifted us something from their garden.
Secret Ingredient To Make Moist Carrot Cake Muffins
The secret to moisten these carrot muffins is in the thinly chopped apples.
Apples comprise approximately 80% moisture, and when combined with the carrots in the batter, they allow the baked muffin to stay moist.
The moisture content will vary depending on the apple you choose, but generally, it’s over 80%.
I used a crunchy cosmic crisp apple that is not too tart, which overpowers the carrot.
Cosmic Crisp® apples are a cross between the ‘Enterprise’ and ‘Honeycrisp’. The large, juicy apple has a remarkably firm and crisp texture. Some say it snaps when you bite into it! The Cosmic Crisp® apple flavor profile is the perfect balance of sweet and tart, making it ideal for snacking, baking, cooking, juicing or any other way you like to enjoy apples. =
How To Make Bakery-Style Carrot Muffins
There are two steps to making high-top bakery-style muffins:
- Never overmix a muffin batter, and gently fold in ingredients where instructed.
- Always fill the muffin liner and bake at 400 degrees for 5 minutes, and then reduce the heat to 350 degrees for the remainder of the baking time.
I’ve made my carrot muffin recipe several times with and without liners; they taste the same but look slightly different.
Also, using the freshest, quality ingredients is essential whenever you bake.
One last tip: if the muffins are getting dark on the top before finishing baking, add tinfoil over the top to stop the outer layer process.
These carrot muffins are stored in a container for up to 7 days or in a freezer bag for up to 6 months.
They are perfect for Christmas or New Year’s morning as a light breakfast option for your family and guests.
Ingredients
Other Muffin Recipes
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp cinnamon spice
- 1/2 cup granulated white sugar
- 1/2 cup dark brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup canola oil
- 2 cups shredded carrots
- 1 cup thinly chopped apple (1 medium apple)
- Optional:
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 400 degrees.
- Grease or line a 12-cup muffin tin with paper liners.
- In a large bowl, add the dry ingredients, flour, salt, cinnamon, and baking powder.
- Add eggs, canola oil, vanilla, brown, and granulated sugar to a bowl or stand mixer.
- Mix on high until creamy, about 3 minutes.
- Add the dry ingredients to the wet ingredients and mix until combined, about 1 minute.
- Remove the bowl from the stand mixer and fold the shredded carrots, raisins, and chopped apples.
- Fill each muffin liner or cup in the tin to the top with the muffin batter.
- Bake at 400 degrees for 5 minutes and then lower the heat to 350 degrees for 20 minutes or until a toothpick comes out clean.
- Let the muffins cool and enjoy.
Notes
Optional Ingredients:
Chopped Walnuts
Raisins
If you make these carrot muffins, please leave a rating and comment below.
Thanks for stopping by,
Mr. CBB
