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Carrot cake muffins on a cake stand.
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5 from 7 votes

Easy Carrot Cake Muffins

Easy moist carrot cake muffins topped with a zingy lime drizzle icing! All the flavours of delicious carrot cake in handheld muffin size!
Course Baking
Cuisine British
Keyword carrot cake muffins, easy carrot cake muffins, moist carrot cake muffins
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 12
Calories 233kcal
Author Beth Sachs

Ingredients

  • 140 g Caster Sugar
  • 200 g Plain Flour
  • 1 teaspoon Bicarbonate of Soda
  • 100 ml Natural Yogurt
  • 140 g Butter melted in the microwave and cooled
  • 2 Eggs beaten
  • 200 g Grated Carrot
  • 1 teaspoon Cinnamon
  • 1 Lime zest

Drizzle Icing

  • 100 g Icing Sugar
  • Limes juice

Instructions

  • Preheat the oven to 190°C (170 fan / Gas 4) and line a 12 hole muffin tin with muffin cases.
  • Sieve the flour and bicarbonate of soda into a large mixing bowl and stir through the caster sugar.
    140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda
  • Whisk together the cooled melted butter, yogurt and eggs in a jug, then gently fold them into the dry ingredients.
    100 ml Natural Yogurt, 140 g Butter, 2 Eggs
  • Mix in the grated carrot, cinnamon, and lime zest.
    200 g Grated Carrot, 1 teaspoon Cinnamon, 1 Lime
  •  Spoon into 12 muffin cases and bake in a preheated oven for 18 minutes until golden.
  • Whisk together the icing sugar and lime juice to make a runny drizzle icing and drizzle over the top of the warm muffins.
    100 g Icing Sugar, 1½ Limes

Notes

Expert Tips:
  • Make sure your eggs are at room temperature before beginning the recipe. They mix into the batter much better when they aren't fridge cold, and help the muffins to rise.
  • Try not to overmix the muffin batter. Gently fold the wet and dry ingredients together with a wooden spoon. This will result in a light and fluffy muffin, rather than a tough and chewy one!
  • Don't use pre-shredded carrots in this recipe as they will be too dry and hard. Grate the carrots yourself using a box grater on the finest grating side.
 
Variations:
  • Add 100g of raisins for carrot and raisin muffins.
  • Mix in 50g of chopped walnuts or pecan nuts for crunch and texture.
  • Make healthy carrot cake muffins and use wholewheat flour instead of white flour.
  • Add chopped fresh pineapple for pineapple carrot muffins.
  • Swap the lime drizzle for a cream cheese frosting.
 
Storage:
Store: The muffins will keep in an airtight container or cake tin for up to 3 days.
Freeze: The muffins can be frozen for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Carrot Cake Muffins
Amount per Serving
Calories
233
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.4
g
Cholesterol
 
28
mg
9
%
Sodium
 
118
mg
5
%
Potassium
 
118
mg
3
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
21
g
23
%
Protein
 
6
g
12
%
Vitamin A
 
2846
IU
57
%
Vitamin C
 
5
mg
6
%
Calcium
 
43
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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