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
- Author: Crosby Molasses
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 serving(s) 1x
- Category: Muffins & Quick Breads
- 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
- Preheat oven to 350° and prepare muffin pans.
- In a small pan melt butter, remove from heat and stir in molasses.
- In a medium bowl whisk together the eggs. Whisk in the milk and yogurt then add the butter-molasses mixture along with the vanilla.
- In a large bowl combine flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.
- Carefully add the wet mixture, stirring until just combined. Stir in the grated carrots and mix until incorporated.
- Spoon into prepared pans and bake at 350° F for about 20 minutes.
- Let cupcakes cool before icing.