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.
 
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Carrot Muffins
By Angie Liew of Huang Kitchen
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.
Serving For
12standard-sized muffins or 24 small- sized muffins
Serving For
12standard-sized muffins or 24 small- sized muffins
Ingredients
Cream Cheese Frosting (OPTIONAL)
Change Servings?
standard-sized muffins or 24 small- sized muffins
Change Unit?
Change Servings?
standard-sized muffins or 24 small- sized muffins
Change Unit?
Instructions
  1. Preheat oven to 180 degree C and place rack in centre of oven. Line a 24 muffin cups with muffin paper liners.
    Preheat oven to 180 degree C and place rack in centre of oven. Line a 24 muffin cups with muffin paper liners.
  2. Toast walnut for about 8 minutes or until light brown and fragrant. Let cool and chop coarsely.
    Toast walnut for about 8 minutes or until light brown and fragrant. Let cool and chop coarsely.
  3. Peel and grate finely the carrots and apple. Set aside.
    Peel and grate finely the carrots and apple. Set aside.
  4. In a large bowl: whisk together the flour, sugar, baking powder, baking soda,salt and ground cinnamon. Stir in the nuts.
    In a large bowl: whisk together the flour, sugar, baking powder, baking soda,salt and ground cinnamon. Stir in the nuts.
  5. 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.
    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.
  6. 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.
    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:
  1. Beat the butter and cream cheese until very smooth with no lumps.
    Beat the butter and cream cheese until very smooth with no lumps.
  2. Gradually add the icing sugar until fully incorporated and smooth.
    Gradually add the icing sugar until fully incorporated and smooth.
  3. Beat in the vanilla extract.
    Beat in the vanilla extract.
  4. Glaze the cream cheese frosting on the top of each muffin.
    Glaze the cream cheese frosting on the top of each muffin.
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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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