Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size. Sweet, cinnamony, moist, and with just a hint of that carrot taste and texture you love. Great for breakfast, snack time, or grab-and-go meals on the fly!
1 1/2 cups flour
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/3 cup brown sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
2 cups finely grated carrots not pre-shredded carrots, they should be freshly grated
Preheat oven to 350 degrees and life a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
Stir dry ingredients into wet ingredients until completely incorporated.
Fill muffin liners 2/3 full.
Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.