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Carrot Cake Muffins
These carrot cake muffins are pillowy soft, moist, and full of flavor. This carrot cake muffin recipe has freshly shredded carrots, crunchy walnuts, shredded coconut, and topped with a delicious vanilla cream cheese glaze.
muffins
Ingredients
Carrot Cake Muffins
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2/3 cup brown sugar
- 1/4 teaspoon Kosher salt
- 2 large eggs
- 3/4 cup refined coconut oil (melted)
- 1/3 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups freshly grated carrots (about 2 large carrots)
- 3/4 unsweetened shredded coconut
- 1/2 cup roughly chopped walnuts
- 1 tablespoon orange zest
Cream Cheese Icing
- 3 ounces cream cheese (softened)
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners sugar
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Instructions
Carrot Cake Muffins
- Preheat your oven to 425 degrees F.
- In a large bowl, whisk together the dry ingredients: all purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, brown sugar, and kosher salt.
- In a separate small bowl, add the wet ingredients: eggs, melted coconut oil, greek yogurt, 1 tsp vanilla extract. Whisk until eggs are fully beaten and yogurt is fully incorporated.
- Add the wet ingredients into the dry ingredients bowl. Whisk until fully combined. I use a rubber spatula to scrape the bottom and sides of the bowl, to ensure all the flour is integrated. Add the carrots, shredded coconut, and chopped walnuts into the batter. Fold until all the ingredients are fully dispersed.
- In a greased non-stick muffin pan, scoop the batter into each cup. You can also line with baking cups if your pan is not non-stick. To make them uniform in size, I use a cookie scoop. There is enough batter for 12 muffins.
- Bake the muffins at 425 degrees F for the first 5 minutes, then lower the heat to 350 degrees F for an additional 17-19 minutes or until a toothpick can be inserted and cleanly removed.
- Once done baking, carefully remove from the muffin tin and allow to cool on a rack for 10 minutes prior to icing.
Cream cheese icing
- In a small bowl, whisk together: cream cheese, confectioner's sugar, and vanilla extract. Whisk until fully combined and smooth. Store in the refrigerator until you're ready to glaze the muffins.
- Once the carrot cake muffins are cooled, drizzle the cream cheese icing over the top of the muffins. You can top them with additional coconut and walnuts if you would like. The muffins are also enjoyable without the cream cheese icing.
Notes
Carrots
- Freshly grate your carrots. Pre-shredded carrots are dry/hard and will affect the texture of the muffins. On the box grater, use the second largest side.
Brown Sugar
- You can place the hard sugar in a small bowl, covered by a damp paper towel and microwave in 20 second intervals. Breaking it up as you go. Or store your sugar with these brown sugar bears that help keep the sugar soft.
Yogurt and coconut oil substitute
- For the greek yogurt, you can substitute unsweetened apple sauce. For the coconut oil, you can substitute with vegetable oil.
Baking Temperature
- A baking tip I learned from Sally's Baking Addiction, is to start the muffins out on high heat. Bake the muffins at 425 degrees F for the first 5 minutes. The high heat will allow the muffins to puff up and get a higher rise. Then lower the heat to 350 degrees F for the rest of the bake.
Storing
- Place muffins in an airtight container and store up to 3 days or you can refrigerate them to last longer, 1 week. Freeze the muffins for up to 3 months, thaw overnight in refrigerator, and warm in microwave.
Video
Nutrition Information
Calories: 312kcal (16%), Carbohydrates: 31g (10%), Protein: 5g (10%), Fat: 21g (32%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 38mg (13%), Sodium: 203mg (9%), Potassium: 122mg (3%), Fiber: 2g (8%), Sugar: 19g (21%), Vitamin A: 2817IU (56%), Vitamin C: 2mg (2%), Calcium: 71mg (7%), Iron: 1mg (6%)