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–+ servings

Easy Carrot Muffins

Ania
These are the best and easiest carrot muffins. They are tall and fluffy muffins with the softest texture. The warm spices paired with the carrots is phenomenal. They are the perfect treat or snack for any time of the day!
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Ingredients
 
 

For the muffins

For the cinnamon sugar topping

Instructions
 

  • Preheat the oven to 375℉/190℃. Line the muffin tin with liners and set aside. Grate the carrots on the fine side of the grater (the middle section for 'thickness'). Set aside to use later.
    2 cups carrots
  • In a bowl, add all of the dry and sifted ingredients. Stir together to combine and set aside.
    2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves, 1 tsp cornstarch
  • In a large bowl (big enough to carry all of the muffin batter), add eggs, vanilla, oil, white sugar, and brown sugar. Whisk until well combined and smooth (2-3 minutes).
    3/4 cups dark brown sugar, 1/4 cup white sugar, 2/3 cups oil, 3 large eggs, 1 tbsp vanilla
  • Add in the applesauce and continue to whisk.
    1/3 cup unsweetened applesauce
  • Add in the shredded carrots and mix until evenly distributed.
    2 cups carrots
  • Add the dry ingredients into the wet. With a spatula, gently fold until a soft muffin batter forms. Make sure not to over-mix. Once you see no dry streaks, stop mixing.
  • Scoop the muffin batter into the liners evenly, filling them almost to the top. There should be 15-16 muffins total.
  • In a small cup, combine cinnamon and white sugar. Sprinkle this on top of each muffin. This will add a nice crunch to the muffin top and a sweet cinnamon sugar flavour.
    2 tbsp white sugar, 1/4 tsp cinnamon
  • Bake the muffins for 23-25 minutes. The muffins are ready when a toothpick inserted comes out clean with no wet muffin batter.