These Carrot Cake Breakfast Muffins are a tasty way to start your day! Filled with sweet carrots, warm spices, and a hint of nuts, they make breakfast feel special and cozy.
Who knew breakfast could taste like cake? I love grabbing one with my morning coffee. It’s like a little treat that helps me feel fancy, even if I’m still in my pajamas! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you want a healthier option, you could try whole wheat flour or a gluten-free blend. Just keep in mind that it might change the texture a bit!
Granulated and Brown Sugar: Using a mix gives a nice balance of sweetness. For a lower sugar option, consider using honey or maple syrup. You may need to adjust the liquid in the recipe slightly.
Vegetable Oil: This keeps the muffins moist. You can swap it for melted coconut oil or unsweetened yogurt for a lighter version. Applesauce can also work if you’re looking to cut down on fat.
Carrots: Freshly grated carrots give these muffins their unique texture and flavor. If you don’t have fresh, pre-grated ones work too. Alternatively, zucchini can be used, but make sure to squeeze out excess moisture!
Walnuts: They add crunch and nuttiness. If you’re allergic or just don’t like them, try pecans or even sunflower seeds for a different texture.
How Do I Avoid Overmixing the Batter?
Overmixing can lead to dense muffins, which we want to avoid! When combining wet and dry ingredients, use a gentle hand. It’s okay if there are a few lumps; just make sure everything is slightly combined.
- Mix the dry ingredients in a bowl.
- In a separate bowl, whisk your wet ingredients until smooth.
- Gradually pour the wet into the dry, and use a spatula to fold until barely combined.
- Don’t worry about perfection! The lumps will disappear as they bake.
How to Make Carrot Cake Breakfast Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar, packed
Wet Ingredients:
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
Mix-Ins:
- 2 cups grated carrots (about 2 large carrots)
- ½ cup chopped walnuts (plus extra for topping)
- ½ cup raisins or currants (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. In total, you’ll need about 35-40 minutes before you can enjoy your delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a muffin tin with paper liners so your muffins won’t stick.
2. Mix Dry Ingredients:
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a quick stir with a whisk or spoon to mix everything evenly.
3. Whisk Wet Ingredients:
In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract. Mix until it’s nice and smooth—this is going to add so much flavor!
4. Combine Wet and Dry Ingredients:
Now, gradually add the wet mixture to the dry mixture. Stir gently until everything is just combined. Be careful not to overmix, or your muffins might turn out dense!
5. Add Carrots and Nuts:
Fold in the grated carrots, chopped walnuts, and raisins (if you’re using them). This adds great texture and flavor to your muffins!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle some extra chopped walnuts on top of each muffin for a yummy crunch.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. Check if they’re done by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!
8. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep them fluffy.
9. Serve and Enjoy:
Enjoy your Carrot Cake Breakfast Muffins warm or at room temperature. They make a perfect breakfast treat or snack!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it can make the muffins denser. If you want to maintain a lighter texture, consider using half whole wheat and half all-purpose flour.
How Can I Make These Muffins Vegan?
To make these muffins vegan, you can replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg). You can also substitute the vegetable oil with a neutral oil like coconut oil or melted vegan butter, and ensure your applesauce is unsweetened and 100% plant-based.
What’s the Best Way to Store Leftover Muffins?
After the muffins are fully cooled, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer bag for up to 2 months. Thaw at room temperature when ready to enjoy.
Can I Add Other Ingredients to the Muffins?
Absolutely! Feel free to customize these muffins. You can add crushed pineapple for extra moisture, shredded coconut for added flavor, or even swap out the walnuts for pecans. Just be sure not to add too much extra moisture or it might affect the baking time.
