Carrot Cake Muffins

Carrot Cake Muffins
If you love carrot cake as much as we do, meet your new favorite breakfast.
Recipe type: Dessert
  • 1½ c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. kosher salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¾ c. (1½ sticks) melted butter
  • 1 c. packed brown sugar
  • 1 large egg
  • 2 tbsp. sour cream
  • ½ tsp. pure vanilla extract
  • 1½ c. grated carrots (from about 4 carrots)
  • ½ c. golden raisins
  • ½ c. chopped toasted pecans
  1. Preheat oven to 375°. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
  2. In another large bowl, whisk together melted butter, brown sugar, egg, sour cream, and vanilla. Stir in carrots, raisins, and pecans. Stir dry ingredients into wet until just combined.
  3. Line a 12-cup muffin tin with paper liners. Divide batter among muffin tins. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes, rotating pan halfway through. Let cool.

How To Make Carrot Cake Muffins

If you aren't baking Carrot Cake Muffins this spring… HUGE mistake.Full recipe: http://dlsh.it/Imcy9No

Posted by Delish on Thursday, March 28, 2019



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