Carrot Cake Style Muffin Recipe

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with muffin papers or grease with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk together to blend thoroughly.
3. In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
5. Add the flour mixture to the mixing bowl in three parts, alternating with the milk. Mix until just combined.
6. Stir in grated carrots and chopped walnuts (if using).
7. Spoon batter into the muffin cups, filling each about 3/4 full.
8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then remove from the pan and transfer to a wire rack to cool completely.

Verdict:

This Carrot Cake Style Muffin recipe is a delicious twist on traditional carrot cake, perfect for a breakfast treat or a sweet snack. The muffins are moist and flavorful, with just the right amount of sweetness. The grated carrots add nutrition and texture, while the walnuts give a little crunch. These muffins are sure to be a crowd-pleaser!

Serving Suggestions:

These muffins are best served warm or at room temperature. They can be served plain or with a dollop of whipped cream cheese on top. If you’re feeling extra indulgent, try spreading a little bit of cream cheese frosting on top of the muffins for a sweet and decadent treat.