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Carrot Cake Muffins Recipe

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Our Carrot Cake Muffins are light and airy. They’re moist and just sweet enough. Try it with our Cream Cheese Icing recipe

Ingredients

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  • 2 cups flour, spooned in
  • 1 cup whole wheat pastry flour, spooned in
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup brown sugar (can reduce to 2/3 cup)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup butter
  • 1 cup milk
  • 1/2 cup plain yogurt
  • 3 large eggs, room temperature
  • 1 tsp. vanilla
  • 1 cup finely shredded carrots

Instructions

  1. Preheat oven to 350° and prepare muffin pans.
  2. In a small pan melt butter, remove from heat and stir in molasses.
  3. In a medium bowl whisk together the eggs. Whisk in the milk and yogurt then add the butter-molasses mixture along with the vanilla.
  4. In a large bowl combine flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.
  5. Carefully add the wet mixture, stirring until just combined. Stir in the grated carrots and mix until incorporated.
  6. Spoon into prepared pans and bake at 350°  F for about 20 minutes.
  7. Let cupcakes cool before icing.

Find it online: https://www.crosbys.com/carrot-cake-muffins-unbelievable-discovery/