Carrot Muffins

How to make carrot muffins.

Both muffins, muffins and cupcakes are preparations that allow us to let our imagination run wild.

We can prepare all kinds of muffins with almost infinite flavors and ingredients. You will find them from the most classic chocolate , the original pumpkin muffins , the delicious blueberry muffins , the banana-style banana bread or the refreshing raspberry and yogurt muffins .

But you also have these little bites in a salty version, with dried tomatoes or cheese .

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For those of you who are thinking how strange, to see if it will taste like carrots, I will tell you of course not, it doesn’t taste like carrots at all, but it does give this texture and a special and fantastic flavor.

With the arrival of autumn the garden gives us new options to prepare these biscuits, today we have some carrot muffins .

Despite the fact that one of its ingredients is a vegetable, the carrot, it is a very spongy sweet sponge cake with a light spicy touch. The carrot gives it a certain special flavor and a touch of juiciness that we have loved at home.

The recipe in an attempt to approximate some that I tried in a market in London, they are very good and I will repeat this recipe, but it still does not come close to that flavor.

I encourage you to prepare at home any of the dessert recipes that we have, including these carrot muffins for breakfast or snacks. The little ones will love it and the older ones more.

Preparation of the base cream of the muffins

1. In a large bowl beat the butter with the sugar.
2. The butter needs to be at room temperature and have an ointment texture to be able to work it.
3. Add the eggs, one by one, beating well until the first is incorporated before adding the second. We reserve.
4. We wash the carrots and grate them.
5. We add them to the bowl of the eggs with sugar and mix until they are incorporated into the mixture.
6. In another bowl we mix all the dry ingredients, the flour, the yeast, the cinnamon, the nutmeg, the salt and the cloves that we will have ground in a mortar.
7. Mix until we have all the ingredients combined.
8. Add the dry ingredients to the rest of the mixture and mix until they are all integrated, taking care not to beat or mix excessively.
9. Pour the cream in the paper capsules to a little more than 2/3 high.

Baking Carrot Muffins

1. With the oven previously heated to 180º C with heat up and down and without a fan, we bake the muffins for about 25 minutes.
2. We check that they are well cooked when when you stick them with a stick it comes out clean.
3. We remove from the oven and let them cool on a rack. Now we have 2 options, eat them (great option) or decorate them. If you choose the decoration, I recommend a very simple frosting.

Decorated with cheese frosting and final presentation of carrot muffins

• We beat the butter to the ointment point and when we have it soft, add the cheese cream and the orange coloring (optional, it is only to give it color, but it can be white).
• We continue beating at medium speed until we get a soft and fluffy cream (about 3 minutes).
• Add the glass sugar little by little, in teaspoons, mix until it is perfectly mixed.
• We put the frosting in a pastry bag with a smooth nozzle and cover the muffin with the frosting.
• We make some fondant figurines in the shape of carrots and place them on top of each muffin as a decoration. They will be very cool.

They are a perfect sweet for breakfast, a healthy and delicious sweet.

You can see in this step by step how to prepare this  recipe for carrot muffins . Do not miss any detail and they will be perfect.

Tips for some yummy carrot muffins

• You can also add stumbles to the dough, for example some nuts or even some raisins. Sweet taste and a texture somewhat denser than a cupcake, they are very pleasant.
• The recipe is very simple, I made it in cupcakes capsules of the whole life, but you can use capsules for muffins or cupcake capsules.
• I like to enjoy these carrot muffins at breakfast, they are great to dip in milk or coffee.
• I assure you that you will start the day with a lot of energy, they will also help you with a snack, or even for a dessert.
• They keep well for several days in an airtight container. The best thing is that once cold, store them until the next day in closed cans or they can also be frozen for up to 2 months.
• Since they have carrots, they provide a lot of moisture that helps them not to dry quickly. If you dare to prepare them, you will tell me how they turned out for you.
• If you are not going to use cheese frosting immediately, it can be stored in the fridge for up to 3 days in a tightly covered container. It will harden and to use it, leave it at room temperature and beat at low speed until smooth again.