Mini Spiced Carrot Muffins Recipes

SPICED CARROT MUFFINS

Steps:

• Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
• In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
• Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
• Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

AWESOME CARROT MUFFINS

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.

CARROT-CAKE MINI CUPCAKES

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.

MINI SPICED CARROT MUFFINS

Steps:

• 1. Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
• 2. Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
• 3. Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
• 4. Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
• 5. 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.
• 6. 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 CRANBERRY MUFFINS

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.

SPICED CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.
• Store in an airtight container at room temperature for 2 - 3 days or freeze.

SPICY CARROT MUFFINS

Steps:

• Combine flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir Well.
• Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring until just moistened. Spoon batter into prepared muffin pans, filling 3/4 full for regular muffins, or full for large sized muffins.
• Bake for 20 minutes for regular muffins, or 27 miniutes for large muffins or until tops spring back when lightly touched.
• May omit nuts.
• May replace carrots with shredded zucchini.