Carrot Cake Muffins

Eat cake for breakfast with these moist and fluffy carrot cake muffins! Each tender bite is jam packed with warm spices, juicy raisins, shredded coconut and carrots.

This post is sponsored by ALDI. Thank you for continuing to support the brands that help make Broma possible!

Carrot Cake Muffins

Eat cake for breakfast with these moist and fluffy carrot cake muffins! Each tender bite is jam packed with warm spices, juicy raisins, shredded coconut, and carrots. Plus, they come together in one bowl with minimal ingredients, so you can whip them up on a whim and have muffins in no time. Finish them off with perfectly sweet vanilla glaze and some crunchy walnuts and you’re in for a tasty start to the day.

What are carrot cake muffins?

There truly is nothing better than a muffin for breakfast (or a snack) in my opinion. And these carrot cake muffins are one of my favorite muffins of all time. They pack all the flavor of moist, tender carrot cake into a handheld muffin that’s perfect for eating at home or on-the-go. They’re supremely soft, moist and fluffy and finished off with a delightful vanilla glaze for just the right amount of sweetness!

Ingredients for carrot cake muffins

You’ll love these muffins because you’ll need simple pantry staples and they’re easily tweaked to your favorite stir-ins! Because the recipe is so simple it is so important to use the best high-quality ingredients, so be sure to stock up on the good stuff when you’re grocery shopping.

Of course if we’re grocery shopping, you know we’re at ALDI. They have everything you need from pantry staples to incredible seasonal finds to top-notch produce, so you can get amazing products in one spot at even better prices! And on top of all of that, I have the most exciting news to share with you guys: ALDI IS DROPPING GEAR.

I KNOW. You guys know how much of an ALDI stan I am, so when they offered me a chance to get a sneak peek of their new line of athleisure and accessories?! DONE. From cozy quarter zips to joggers, tumblers, slides, fanny packs, and more, you can rock your ALDI love all day, every day. The gear hits stores March 22nd, so be sure to keep your eyes peeled next time you’re at ALDI so we can all whip up these carrot cake muffins in style. 🙂

You can shop in stores, through Instacart for delivery or do curbside pickup! Whatever way you choose to shop, make sure to grab some cute gear to deck yourself out in while you’re grabbing your groceries:

• Carlini Vegetable Oil: Vegetable oil will give your carrot cake muffins the most tender, moist crumb as the foundation for all the tasty flavors you’ll stir together.
• Bakers’ Corner Light Brown Sugar: Brown sugar provides the perfect amount of sweetness (and moisture to keep your muffins soft!). If you don’t have brown sugar on hand, you can also use granulated sugar, but just know your muffins will be a little crisper on top
• Eggs: Two eggs keep these muffins fluffy and light without being too eggy!
• Baker’s Corner All Purpose Flour: All-purpose flour will give your muffins a soft and tender texture and hold everything together. If you want to make these muffins a little heartier, you can also swap it out for whole wheat flour.
• Stonemill Pure Vanilla Extract: Vanilla extract is a staple ingredient in most homemade baked goods for a reason. It really brings a delicious, nuanced flavor to all your sweet treats.
• Simply Nature Organic Whole Milk Greek Yogurt Plain: Greek yogurt will keep your muffins super moist and tasty and help them rise and get big muffin tops!
• Milk: The combination of milk and yogurt gives your carrot cake muffins the perfect dense texture, but not too dense!
• Stonemill Ground Cinnamon: Of course carrot cake needs some cozy spice to round out all those tasty flavors! 
• Baking Powder: Baking powder will give your muffins the perfect rise!
• Salt: All sweet treats need a little salt to offset any overpowering sweetness.
• Carrots: I mean…duh. Freshly grated carrots are key to keeping your carrot cake muffins moist and full of juicy carrot flavor!
• Shredded Coconut: If coconut isn’t your thing feel free to omit this, but I think it adds such a nice texture and flavor to your muffins!
• Raisins: Again, if you don’t like raisins feel free to omit them, but I LOVE raisins in my carrot cake and they’re just as tasty in these muffins!

Our tips for making bakery-worthy muffins

No one wants a mediocre muffin, and luckily these carrot cake muffins are high achieving, A+, worthy of a bakery muffin. And to guarantee your carrot cake muffins turn out like that too, we rounded up our best tips to ensure success!

• Don’t over mix the batter: Over mixing will cause more gluten bonds to form in your batter which sadly leads to a tougher, breadier muffin–not what we want. To ensure you get that nice tender, melt in your mouth crumb, fold the batter together until just combined!
• Bake at a higher temperature for 5 minutes and then lower it: If you want those signature Baking your muffins for a few minutes at a higher temperature will give the baking powder a little extra oomph so they get that nice, domed top and rise up. After 5 minutes, lower the heat so that the muffins don’t burn.
• Under bake the muffins slightly: Remember that baked goods continue to cook as they cool, so it’s best to take your muffins out when they are ever so slightly underdone! If you take your muffins out when they’re all the way cooked, by the time they cool they’ll be a little dry. If you do over cook your muffins not all is lost–you can always heat them up and slather them in butter!

How to store these carrot cake muffins so they stay soft and moist for dayyyyyyyys

I love whipping up a big ol’ batch of muffins, but if you’re not sharing it can be a lot of muffins to go through. Luckily, these bad boys stay soft for days if stored properly! We recommend storing these muffins in an airtight container or plastic bag in the fridge! They’ll keep for up to 5 days!

The other good news is that these muffins are freezer friendly! Make sure to let the muffins cool completely before placing in a freezer safe plastic bag or container to prevent condensation from forming. They will freeze well for up to 3 months! Frosting can get a little weird when it freezes so I recommend nixing the glaze and topping your muffins with coarse sugar before baking instead if you plan on freezing them!

Happy baking, my friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: breakfast
• Method: oven
• Cuisine: american

Carrot Cake Muffins

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Eat cake for breakfast with these moist and fluffy carrot cake muffins! Each tender bite is jam packed with warm spices, juicy raisins, shredded coconut and carrots. 

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: breakfast
• Method: oven
• Cuisine: american

Units: USM

Ingredients

For the carrot cake muffins

• 1/2 cup Carlini Vegetable Oil
• 1 cup Bakers’ Corner Light Brown Sugar, packed
• 2 large eggs, room temperature
• 1/2 cup Simply Nature Organic Whole Milk Greek Yogurt Plain
• 1/2 cup milk
• 2 teaspoons Stonemill Pure Vanilla Extract
• 1 1/2 cups shredded carrots
• 1/3 cup shredded coconut
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup raisins, optional

For the glaze

• 1 1/3 cups powdered sugar
• 2 Tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup walnuts, finely chopped

Instructions

1. Preheat the oven to 425°F and grease 12 standard size muffin tins and line with cupcake liners. 
2. In a large bowl, combine the vegetable oil, brown sugar, eggs, greek yogurt, milk, vanilla extract, shredded carrots and shredded coconut. Whisk until combined.
3. Add the flour, baking powder, salt, and cinnamon to the wet ingredients and whisk until just combined and no streaks of flour remain. Do not overmix the batter. If using, add the raisins and fold to combine.
4. Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent.
5. Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch.
6. Make the glaze while the muffins bake. Combine all the ingredients for the icing in a bowl and mix together until smooth and creamy. 
7. Remove the muffins from the oven and let cool completely. Microwave the glaze for 30 seconds to thin it out and then spoon over each muffin. If desired, top with chopped walnuts! Enjoy!