Carrot Cake Muffins

Carrot cake muffins are moist one-bowl muffins that have all of the flavor of carrot cake.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 213kcal

Preheat oven to 375 F. Line 14 muffin tin cups with paper liners or grease with nonstick baking spray. Set aside.
In a large bowl, whisk together melted butter, brown sugar, egg, buttermilk, and vanilla until well-combined.
⅓ cup butter, 1 cup brown sugar, 1 large egg, ½ cup buttermilk, ½ teaspoon vanilla extract
Add flour, baking powder, baking soda, salt, and cinnamon. Stir in just until combined. Don't overmix.
1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon
Stir in carrots, coconut, raisins, and pecans just until incorporated.
1 ½ cups grated carrots, ½ cup shredded coconut, ¼ cup golden raisins, ½ cup chopped pecans
Divide batter among muffin tins.
Bake about 18-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Let cool in muffin tin for about 5-10 minutes and then remove to a wire rack to finish cooling.

Butter: Feel free to use salted or unsalted butter. If you prefer, you can use 1/4 cup of oil (like vegetable or melted coconut oil) in place of the melted butter.
Egg and buttermilk: It's important that the egg and buttermilk be at room temperature. Otherwise, they could cause the butter to re-solidify.
Coconut: I like to use sweetened shredded coconut. If you like less sweet muffins, you can use unsweetened shredded coconut.
Pecans: The pecans are optional. You can either omit them or replace them with additional raisins.
Nutrition values are estimates.