Make these easy carrot muffins with sour cream and topped with a homemade cream cheese frosting. This carrot muffin recipe is moist and delicious!
Are carrot muffins healthy? I mean they do have carrots in them right? And carrots are a healthy veggie right? Ok, these carrot muffins contain all the goodness of a carrot cake. But they have sugar, cream cheese and sour cream along with the grated carrots. So we have decided to accept the goodness but with added healthy carrots and call them delish!
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The carrot muffins with sour cream can be topped with cream cheese frosting or left plain. These muffins would be perfect for classroom parties or just as an afternoon snack. Or for smaller families that love carrot cake but does not wish to make a whole cake.
Carrot Muffin Recipe:
Carrot Muffin Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- Pinch salt
- 1 cup granulated sugar
- 5 tbsp vegetable oil
- 2 eggs
- 3 tbsp sour cream
- 1 cup milk
- 1 cup shredded carrots
Cream Cheese Frosting:
- 2 tbsp cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tbsp milk
- ¼ cup shredded carrots
Equipment Needed:
- Muffin Tin
- Paper Liners
- Box Grater
- Mixing Bowls
- Scoop, optional but helps fill muffin tins
How to make Carrot Muffins with sour cream:
Line your muffin tin with paper liners and set it aside. And preheat your oven to 350° F. In a small bowl, sift together flour, baking powder, cinnamon and salt and set aside.
In a medium bowl, cream together sugar and oil. Add eggs and sour cream and milk then mix well.
Slowly add dry ingredients into wet ingredients. Mix until your carrot muffin batter is formed.
Fold your shredded carrots into the carrot muffin batter. Scoop batter into your prepared lined muffin tin, filling each section about ¾ of the way.
Bake for 22-25 minutes or until a toothpick comes out clean from the center of a muffin. Allow to cool completely on a wire rack before decorating.
Make Cream Cheese Frosting
Use an electric mixer to beat together cream cheese, butter, sugar and milk. Mix until ingredients are well-combined and form semi-stiff peaks. Use an offset spatula to frost each cooled muffin.
Other Muffin or Cupcake Recipes:
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Carrot Muffins with Sour Cream
Equipment
- cookie scoop optional but helps fill muffin tins
Ingredients
Carrot Muffin Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- Pinch salt
- 1 cup sugar
- 5 tbsp vegetable oil
- 2 eggs
- 3 tbsp sour cream
- 1 cup milk
- 1 cup shredded carrots
Cream Cheese Frosting:
- 2 tbsp cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar
- 1 tbsp milk
- ¼ cup shredded carrots
Instructions
For the Carrot Muffins
- Line your muffin tin with paper liners and set it aside. And preheat your oven to 350° F. In a small bowl, sift together flour, baking powder, cinnamon and salt and set aside.
- In a medium bowl, cream together sugar and oil. Add eggs and sour cream and milk then mix well.
- Slowly add dry ingredients into wet ingredients. Mix until your carrot muffin batter is formed.
- Fold your shredded carrots into the carrot muffin batter. Scoop batter into your prepared lined muffin tin, filling each section about ¾ of the way.
- Bake for 22-25 minutes or until a toothpick comes out clean from the center of a muffin. Allow to cool completely on a wire rack
For the Cream Cheese Frosting
- Use an electric mixer to beat together cream cheese, butter, sugar and milk. Mix until ingredients are well-combined and form semi-stiff peaks. Use an offset spatula to frost each cooled muffin.
Nutrition
