These moist and flavorful carrot muffins are the perfect autumn treat. With their soft, tender crumb and subtle sweetness, they’re a healthy and delicious option for breakfast, snack, or dessert. The recipe is simple and versatile—whether you want to make individual muffins or bake the batter into a delightful carrot cake, this recipe has you covered. The chopped carrot adds natural moisture and sweetness, while the touch of milk and seed oil ensures the muffins are perfectly tender. Serve them warm with a cup of tea or coffee for a cozy treat!
Why You’ll Love This:
You’ll love how easy these carrot muffins are to make with just a few basic ingredients. The recipe provides a wonderful balance of flavors with the natural sweetness of carrots, complemented by brown sugar and a touch of milk. Whether you’re looking for a quick breakfast, a snack, or a healthy dessert, these muffins hit the spot. The added bonus is that this recipe can also be used to make a carrot cake, giving you the flexibility to enjoy it in different forms depending on your preference. It’s perfect for those who love warm, spiced treats without too much fuss.
Perfect Occasion:
These carrot muffins are ideal for fall, when warm, comforting flavors are in season. They’re perfect for a weekend baking project, a healthy breakfast, or a mid-afternoon snack. You can also whip up a batch for gatherings, picnics, or as a thoughtful homemade gift. And if you’re in the mood for something a bit more special, bake it as a cake and serve it at your next dinner party or family celebration!
Decoration Tips:
If you’re baking this as a cake, top it with a simple cream cheese frosting or a light dusting of powdered sugar for a more refined presentation. For muffins, you can sprinkle a bit of cinnamon sugar on top before baking to add extra sweetness and crunch. You can also garnish the cake or muffins with a few toasted nuts or grated carrot for a decorative finish. For an extra fall-inspired touch, consider adding a few edible autumn leaves made from fondant or marzipan.
Ingredients (for 12 muffins or one cake):
- 2 large eggs
- 120g brown sugar
- 80ml seed oil
- 20ml milk
- 200g all-purpose flour
- 1 sachet instant yeast (about 10-12g)
- 1 large carrot, chopped finely
Instructions:
- Prepare the Batter:
- In a large mixing bowl, whisk together the eggs and brown sugar until light and frothy.
- Add the seed oil and milk, and continue whisking until fully combined.
- Gradually add the flour and instant yeast to the wet mixture, stirring gently until a smooth batter forms.
- Fold in the finely chopped carrot, ensuring it is evenly distributed throughout the batter.
- Bake the Muffins (or Cake):
- Preheat your oven to 180°C (350°F).
- If making muffins, line a muffin tin with paper liners and fill each cup about 3/4 full with the batter. If baking a cake, grease a loaf or cake pan.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins or cake to cool slightly in the pan before transferring to a wire rack to cool completely.
- Serve as is, or top with your favorite frosting or a dusting of powdered sugar for extra sweetness.
Enjoy your delicious carrot muffins (or cake) – perfect for any time of day!
