Carrot Muffins
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.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
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.
- 3
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.
- 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.
- 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.
- 7
To Make Frosting:
- 8
Beat the butter and cream cheese until very smooth with no lumps.
- 9
Gradually add the icing sugar until fully incorporated and smooth.
- 10
Beat in the vanilla extract.
- 11
Glaze the cream cheese frosting on the top of each muffin.