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Carrot Muffins

by Angie Liew
Carrot muffins have the look and flavour of a carrot cake, only they are in muffin form.  Apparently the original name for these muffins is ‘Morning Muffin Magic’.  It is also known as ‘Morning Glory Muffins’.  A super delicious muffin, they are spiced with cinnamon and dotted with chopped walnuts and grated apple and carrots.  Also top with cream cheese icing, if desired.

 

Carrot Muffins

Recipe by Huang Kitchen, Angie Liew
Carrot muffins have the look and flavour of a carrot cake, only they are in muffin form. Apparently the original name for these muffins is ‘Morning Muffin Magic’. It is also known as ‘Morning Glory Muffins’. A super delicious muffin, they are spiced with cinnamon and dotted with chopped walnuts and grated apple and carrots. Also top with cream cheese icing, if desired.
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Course: Desserts
Cuisine: Baking
Servings: 12 standard-sized muffins or 24 small- sized muffins

Ingredients

  • 1/4 cup Walnuts, , 60g, toasted and coarsely chopped
  • 1 1/3 cup Carrots, 2 – 3 peeled carrots grated, 320g
  • 1 Apple, small size, peeled and grated
  • 1 1/3 cup All- purpose flour, , 175g
  • 2/3 cup Sugar, ,146g
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 2 Large eggs
  • 1/2 cup Corn oil, or vegetable, canola, olive oil
  • 1/2 teaspoon Pure vanilla extract

Cream Cheese Frosting (OPTIONAL)

  • 1/4 cup Butter, room temperature, 56g
  • 1/2 cup Cream cheese, room temperature, 110g
  • 3 tablespoons Icing sugar
  • 1/2 teaspoon Pure vanilla extract

    Instructions

    • Preheat oven to 180 degree C and place rack in centre of oven. Line a 24 muffin cups with muffin paper liners.
    • Toast walnut for about 8 minutes or until light brown and fragrant. Let cool and chop coarsely.
    • Peel and grate finely the carrots and apple. Set aside.
    • In a large bowl: whisk together the flour, sugar, baking powder, baking soda,salt and ground cinnamon. Stir in the nuts.
    • In a small bowl: whisk together the eggs, oil and vanilla extract. Fold the wet ingredients into the dry ingredients with a spatula. Then add the grated apple and carrots. Try not to over mix. Just want to make sure everything is just moistened. Otherwise the muffin will be tough.
    • Using an ice-cream scoop, fill the muffin pans with the batter and bake in the preheated oven for 20 minutes or until a toothpick inserted in the centre comes out clean.

    To Make Frosting:

    • Beat the butter and cream cheese until very smooth with no lumps.
    • Gradually add the icing sugar until fully incorporated and smooth.
    • Beat in the vanilla extract.
    • Glaze the cream cheese frosting on the top of each muffin.

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
 
 
 

This is a no-holds-barred kind of carrot cake.  Moist……And full of carrots, ….like what a carrot

cake should be.

 
An easy and good carrot muffin recipe. Can have variation too…. .. Add raisins, coconuts or

other ingredients if desired ….. both inside and on top …. for different taste.

 
There’s just something about a warm muffin.  The aroma  that’s unleashed when you break open
a freshly baked muffin……is just heavenly!

This carrot apple nut muffin is just perfect for breakfast or even for afternoon snack …….. anytime!

 
 
These delicious carrot muffins are super light and fluffy………… As always enjoy!

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