Best 2 Cinnamon Carrot Muffins Recipes

Are you looking for a delightful treat that combines the cozy flavors of cinnamon and the natural sweetness of carrots? Cinnamon carrot muffins are a delightful pastry that offers a unique and flavorful experience. These moist and fluffy muffins are a perfect balance of sweet and savory, with the carrots adding a subtle crunch and a vibrant color to the muffin. With their irresistible aroma and warm, inviting spices, cinnamon carrot muffins are sure to be a hit at your next gathering or as a special breakfast treat. Whether you are a seasoned baker or just starting out, this article will guide you through the steps to create the perfect cinnamon carrot muffins, ensuring a delicious and unforgettable treat.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON-CARROT MUFFINS

Cinnamon-Carrot Muffins image

This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 12

Ingredients

3/4 cup all-purpose flour
1/2 cup whole-wheat flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup vegetable oil
1/3 cup buttermilk
2 large eggs
3/4 cup light brown sugar
2 cups finely grated carrots (4-5 carrots)

Steps:

Preheat oven to 350 degrees.
Line a standard muffin tin with paper cups.
Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.
Spoon batter into cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

Nutrition Facts : Calories 178 g, Cholesterol 36 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 146 g

CARROT AND CINNAMON MUFFINS

Carrot and Cinnamon Muffins image

Make and share this Carrot and Cinnamon Muffins recipe from Food.com.

Provided by Miss-Shallow

Categories Lunch/Snacks

Time 1h5m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons oil
2 teaspoons cinnamon (depending on taste)
150 g carrots (about 1 1/2)
270 g self raising flour
80 g butter
1 egg, lightly beaten
250 ml milk

Steps:

Preheat oven to 200c - grease twelve cup capacity muffins holes.
Chop carrot and grate.
Sift flour into a bowl. Combine butter, egg and milk in a jug (heat butter
first) mix well. Pour onto flour. Stir gently until almost combined.Fold in
carrot and cinnamon, Spoon mixture into muffin holes.
Bake for about 15 minutes or until a skewer inserted into the centre comes out clean.

Nutrition Facts : Calories 183.2, Fat 7.6, SaturatedFat 4.2, Cholesterol 34.7, Sodium 65.7, Carbohydrate 24.3, Fiber 1.4, Sugar 0.8, Protein 4.3

Tips:

Use a muffin pan with a nonstick coating or line it with muffin liners to prevent the muffins from sticking.

Fill the muffin cups only two-thirds full to allow for rising.

Bake the muffins at a high temperature (425°F) for a short amount of time (15-20 minutes) to create a tender crumb.

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

Conclusion:

These carrot muffins get their moistness and sweetness from grated carrots, while cinnamon gives them a warm, inviting flavor. The result is a delicious muffin that's perfect for breakfast, lunch, or a snack. You can get creative with your muffin-making by adding different spices, such as nutmeg, ginger, or allspice. You can also add raisins, nuts, or chocolate chips to the batter. No matter how you choose to make them, these muffins are sure to please everyone who tries them.