Maple Carrot Muffins Recipes

MAPLE CARROT CUPCAKES

Maple Carrot Cupcakes image

I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. -Lisa Ann Panzino DiNunzio, Vineland, New Jersey

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs, room temperature
1 cup canola oil
1/2 cup maple syrup
3 cups grated carrots (about 6 medium)
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
Walnuts, optional

Steps:

Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.

Nutrition Facts : Calories 327 calories, Fat 20g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 243mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

CARROT MUFFINS

Carrot Muffins image

These carrot muffins aren't too sweet, are super moist, and have just the perfect amount of spice and crunch.

Provided by Shiran

Number Of Ingredients 15

Ingredients

1 cup (140 g/5 oz) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (, optional)
1/8 teaspoon ground cloves (, optional)
1/2 cup (100 g/ 3.5 oz) granulated sugar
1/2 cup (100 g/ 3.5 oz) light or dark brown sugar
2 large eggs
1/2 cup canola oil ((or vegetable, safflower))
1 teaspoon pure vanilla extract
180g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
1/2 cup (50 g) walnuts, roughly chopped
1/2 cup shredded coconut

Steps:

Preheat oven to 350F/180C. Line a muffin pan with paper liners.
In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

Healthy Carrot Cake Muffins Recipe by Tasty image

Here's what you need: eggs, greek yogurt, maple syrup, milk, vanilla extract, carrots, whole wheat flour, baking powder, ground cinnamon, light cream cheese, maple syrup, vanilla extract

Provided by Joey Firoben

Categories Desserts

Yield 12 muffins

Number Of Ingredients 12

Ingredients

3 eggs
½ cup greek yogurt
½ cup maple syrup
¼ cup milk
1 teaspoon vanilla extract
2 carrots, shredded
1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 ½ teaspoons ground cinnamon
8 oz light cream cheese, softened
¼ cup maple syrup
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F (175°C).
In a large bowl, whisk the eggs until light and fluffy.
Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
Bake for 20 minutes, until the muffins have risen and set.
For the frosting, beat the cream cheese in a small bowl until smooth.
Add in the maple syrup and vanilla and beat again until the mixture is well combined.
Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, Sugar 11 grams

MAPLE CARROT MUFFINS

Maple Carrot Muffins image

These are so yummy. The original recipe called for 1 cup milk, I have made these many many times and I only needed 1/2 cup. Annacia, who has reviewed and enjoyed this recipe did not need any, so it would probably be a good idea to check the consistency of your batter and decide wether you need the milk or not.

Provided by queenbeatrice

Categories Dessert

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter
1 egg
3/4 cup maple syrup
1/2 cup milk
1 cup carrot, grated
1 cup rolled oats
1 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice

Steps:

Preheat oven to 400 degrees fahrenheit.
Beat together the butter, egg and syrup.
Add the carrots and oats and blend well.
Sift the flour, baking powder, salt, and allspice.
Combine the two mixtures together.
If necessary add milk.
Fill paper lined muffin cups 3/4 full with batter.
Bake for 20-30 minutes.

Nutrition Facts : Calories 176.9, Fat 5.2, SaturatedFat 2.9, Cholesterol 29.2, Sodium 234.4, Carbohydrate 29.7, Fiber 1.3, Sugar 12.6, Protein 3.4

MAPLE CARROT MUFFINS

Maple Carrot Muffins image

I have no idea where I picked up this recipe - it is on a printed sheet--a promo for maple syrup I think, but sometime I substitute golden syrup for the maple syrup with equal success.

Provided by katew

Categories Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter or 1/2 cup margarine
1 egg
3/4 cup maple syrup
1 cup grated carrot
1 cup rolled oats
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon allspice
1/2 teaspoon salt
1/2 cup milk

Steps:

Beat butter, egg and syrup.
Add milk, carrots and oats.
Blend well.
Sift in flour, baking powder, salt and allspice.
Combine then fill greased muffin cups 3/4 full with batter.
Bake 400°F for 25 - 30 minutes.

Nutrition Facts : Calories 211.1, Fat 9.1, SaturatedFat 5.3, Cholesterol 39.4, Sodium 261.8, Carbohydrate 29.8, Fiber 1.3, Sugar 12.6, Protein 3.5

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