Mini Carrot Muffin Recipes

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AWESOME CARROT MUFFINS



Awesome Carrot Muffins image

I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.

Provided by MECHELLE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 11

1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

Steps:

  • Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
  • Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g

CARROT MUFFINS



Carrot Muffins image

These carrot muffins aren't too sweet, are super moist, and have just the perfect amount of spice and crunch.

Provided by Shiran

Number Of Ingredients 15

1 cup (140 g/5 oz) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (, optional)
1/8 teaspoon ground cloves (, optional)
1/2 cup (100 g/ 3.5 oz) granulated sugar
1/2 cup (100 g/ 3.5 oz) light or dark brown sugar
2 large eggs
1/2 cup canola oil ((or vegetable, safflower))
1 teaspoon pure vanilla extract
180g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
1/2 cup (50 g) walnuts, roughly chopped
1/2 cup shredded coconut

Steps:

  • Preheat oven to 350F/180C. Line a muffin pan with paper liners.
  • In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  • In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
  • Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
  • Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.

MINI SPICED CARROT MUFFINS



Mini Spiced Carrot Muffins image

The Indian spice-mix garam masala gives these muffins a delicious and grown-up twist. I love using bright, festive mini-muffin liners, they remind me of a Holi party, the Hindu festival of colors.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 48 mini muffins

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon garam masala
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup light brown sugar
1 cup finely shredded carrots (about 3 small carrots)
3/4 cup yogurt
1/2 cup vegetable oil
1/2 cup golden raisins, plumped in hot water and drained
1/4 cup shredded sweetened coconut
1 teaspoon freshly grated ginger
1/2 teaspoon lemon zest
2 large eggs
Turbinado sugar for sprinkling, optional

Steps:

  • Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
  • Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
  • Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
  • Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
  • Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
  • Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.

MINI CARROT CUPCAKES



Mini Carrot Cupcakes image

Provided by Food Network Kitchen

Time 1h50m

Yield 48 mini cupcakes

Number Of Ingredients 20

1 medium carrot
3/4 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 cups grated carrots
2/3 cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon lemon juice
1/4 teaspoon almond extract

Steps:

  • Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
  • Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
  • Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
  • Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
  • Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.

Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 19 milligrams, Sodium 71 milligrams, Carbohydrate 17 grams, Protein 1 grams, Sugar 14 grams

VEGAN MINI CARROT CAKE MUFFINS



Vegan Mini Carrot Cake Muffins image

Perfect mini VEGAN muffins, they are as good as regular carrot muffins or better...It's a great treat to satisfy sweetness but in the same time very very healthy.

Provided by Deyanira

Categories     Quick Breads

Time 1h

Yield 12 mini muffins, 12 serving(s)

Number Of Ingredients 12

3/4 teaspoon baking powder
1/4 cup unsweetened applesauce
3/8 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 cup grapeseed oil
1 tablespoon honey
1 cup carrot (graded)
1/2 cup water (or crushed pineapple including juice)

Steps:

  • In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
  • In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
  • Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
  • Mix well.
  • Add nuts, raisins, or dried cranberries if preferred.
  • Scoop mixture into cupcake liners.
  • Bake at 325°F for 30 minutes or until toothpick comes out clean.
  • Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).

CARROT-CAKE MINI CUPCAKES



Carrot-Cake Mini Cupcakes image

These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 42 mini cupcakes

Number Of Ingredients 13

1 cup sugar
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup raisins
Maple Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
  • Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
  • In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
  • Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS



Whole Wheat Carrot Chocolate Chip Mini Muffins image

As grown-up-friendly as they are kid-friendly, these bite-size whole-wheat muffins boast carrots, cinnamon, and an irresistible sprinkle of chocolate.

Provided by Kare for Kitchen Treaty

Time 24m

Number Of Ingredients 11

1 cup whole wheat flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1/2 cup finely shredded carrot (use the small side of your grater)
1/2 cup milk
1/4 cup 1/2 of a stick unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup mini chocolate chips + 3 tablespoons for topping

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
  • In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
  • In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
  • Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
  • Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
  • Sprinkle the tops with additional mini chocolate chips.
  • Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
  • Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
  • These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.

MINI CARROT CRANBERRY MUFFINS



Mini Carrot Cranberry Muffins image

A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.

Provided by Redsie

Categories     Quick Breads

Time 22m

Yield 36 mini-muffins, 36 serving(s)

Number Of Ingredients 14

1 1/4 cups flour
1 1/4 cups whole wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
2 eggs
1 1/2 cups shredded carrots
1 cup low-fat milk
3/4 cup low-fat vanilla yogurt
1/3 cup vegetable oil
3/4 cup dried cranberries

Steps:

  • In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
  • In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
  • Spoon into greased or paper-lined mini-muffin cups, filling to top.
  • Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
  • Let cool in pan on rack for 5 minutes; transfer to rack and let cool.

Nutrition Facts : Calories 73.8, Fat 2.6, SaturatedFat 0.5, Cholesterol 12.3, Sodium 97.3, Carbohydrate 11.2, Fiber 0.9, Sugar 4.3, Protein 1.9

CARROT MUFFINS



Carrot Muffins image

When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 8

1 cup all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup whole milk
1 large egg
2 tablespoons canola oil
2 tablespoons sugar
1 medium carrot, sliced

Steps:

  • In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

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