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Carrot Muffins: The Ultimate Secret to Moist and Healthy Snacks

Freshly baked Carrot Muffins with cream cheese drizzle in a basket.
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These Carrot Muffins are light, tender, and perfectly moist with warm spices and fresh carrots. Topped with a simple cream cheese drizzle, they’re perfect for breakfast or a grab-and-go snack.

Ingredients

Scale
  • For the Muffins:
  • 1 1/2 cups all-purpose flour or whole wheat pastry flour
  • 3/4 cup firmly packed dark brown sugar
  • 1 tablespoon poppy seeds (optional)
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 5 tablespoons olive oil (or melted coconut oil or butter)
  • 1 tablespoon firmly packed orange zest
  • 2 cups shredded carrots (about 3 to 4 large carrots)
  • 3/4 cup low-fat buttermilk
  • For the Cream Cheese Icing:
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 teaspoons milk, to thin

Instructions

1. Preheat the oven to 425 degrees F and prepare a 12-cup muffin pan with paper liners or nonstick spray.

2. In a large bowl, whisk together the flour, brown sugar, poppy seeds, baking powder, baking soda, and salt.

3. Add the eggs, olive oil, and orange zest to the dry ingredients and stir just until combined, being careful not to over-mix. Fold in the shredded carrots and buttermilk until incorporated.

4. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

5. Bake for 5 minutes at 425 degrees F, then without opening the oven door, reduce the temperature to 350 degrees F and bake for an additional 12 to 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

6. To make the icing, mix together the softened cream cheese, powdered sugar, vanilla extract, and enough milk to reach a drizzling consistency. Drizzle over cooled muffins before serving.

Notes

Poppy seeds add great texture but can be omitted if preferred.

For best flavor and moisture, grate fresh carrots instead of using pre-shredded.

Store muffins in an airtight container for 2–3 days at room temperature or up to 1 week in the refrigerator.

Freeze in a resealable bag for up to 3 months and thaw at room temperature or warm in the microwave before serving.

Nutrition

Find it online: https://paulakitchen.com/carrot-muffins/