Super Moist Carrot Muffins Recipe

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1 vote | 4384 views

I adapted a carrot cake recipe to this super moist carrot muffin recipe because I like my muffin and coffee in the morning.
These muffins are super moist and tasty. A great way to start my morning.

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Cook time:
Servings: 21
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Ingredients

Cost per serving $0.73 view details

Directions

  1. Pre-heat oven to 350 degrees F. Prepare your muffin pan, using paper liners, sprayed with pam so they do not stick. This recipe makes 20-21 muffins.
  2. For the muffins: In a large bowl, combine the cake flour, salt, baking soda, baking powder, sugar, pecans (optional) and cinnamon. Mix well. Set aside.
  3. In another large bowl, combine the carrots, beaten eggs, canola oïl, vanilla and pineapple. Mix ingredients together well.
  4. Add the dry ingredients to the wet ingredients a large spoonful at a time until all the ingredients are combined. Fill your prepared muffin lined pan, sprayed with Pam 3/4 full. Bake for 50 to 55 minutes in the pre-heated oven or until a toothpick inserted in the middle comes out clean. While the muffins are baking, prepare the frosting.
  5. In a large bowl, beat the cream cheese, butter, vanilla and almond extract using a hand mixer. Gradually add the confectionary sugar while continuing to beat until fluffy and smooth. Keep the frosting in the fridge until the muffins are baked and cooled. Spread the frosting on the muffins only when the muffins have completely cooled. Add chopped pecans on top. Enjoy!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 110g
Recipe makes 21 servings
Calories 455  
Calories from Fat 245 54%
Total Fat 27.85g 35%
Saturated Fat 7.03g 28%
Trans Fat 0.06g  
Cholesterol 64mg 21%
Sodium 392mg 16%
Potassium 100mg 3%
Total Carbs 49.82g 13%
Dietary Fiber 1.1g 4%
Sugars 37.09g 25%
Protein 3.38g 5%
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