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Bakery Style Carrot Cake Muffins

These carrot cake muffins are the perfect blend of comfort and indulgence in a handheld size! With just the right amount of spice, they’re the kind of treat that makes you feel like you’re eating something wholesome while still satisfying your sweet tooth. Loaded with freshly grated carrots, a touch of cinnamon, and a hint of vanilla, these muffins are a delightful twist on the classic carrot cake. Whether you’re having them for breakfast, as an afternoon snack, or sharing them with friends at a gathering, these muffins are guaranteed to disappear fast! And for an extra touch, don’t forget to top them with a light cream cheese frosting – it’s the perfect finishing touch to make these muffins irresistible.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: Carrot Cake, Muffins
Servings: 12

Ingredients

  • 2 1/4 C All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1/2 tsp Nutmeg
  • 2 Eggs, room temp
  • 1/3 C Vegeable Oil
  • 1 tsp Vanilla Extract
  • 1 1/4 C Brown Sugar, packed
  • 1 C Buttermilk, room temp
  • 1 1/2 C Carrots, shredded

Instructions

  • This recipe makes 12 bakery-style carrot cake muffins. Place 12 muffin liners in your muffin pan and set aside.
    Next, move your oven rack to the center of the oven and preheat the oven to 375F.
    In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Using a whisk, give it a good stir until well combined.
    In another mixing bowl, beat together the eggs, vegetable oil, vanilla extract, brown sugar and buttermilk.
    Combine the dry ingredients with the wet ingredients and mix until they are combined. 
    Fold in the grated carrots.
    With your scoop, fill the muffin liners about 3/4 full. These muffins only have a slight rise so you can fill them with a little room at the top. 
    Bake for 20-25 minutes. To find out if the muffins are done, use a toothpick to test. Place the toothpick in the center of the muffin, if it comes out clean the muffins are done. If it's not clean let it bake for another minute and check again. 
    Once the muffins are done, remove the muffin tin from the oven and let cool for 5 minutes. Then move the muffins to a wire rack to finish cooling. 
    These muffins can be stored in an airtight container on the counter for 3-5 days or in the refrigerator for 5-7 days.