Carrot Muffins Recipe

This moist carrot muffins use orange juice in the batter and a little bit of cinnamon. Very tasty!


Carrot Muffins
(Makes 12)
1 egg
3⁄4 cup orange juice
1⁄2 cup melted butter
1⁄2 cup granulated sugar
2 cups all purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon cinnamon (more or less to taste)
2 cups shredded carrots
*Optional 1/2 cup chopped walnuts

Cream Cheese Frosting
(Makes about 1 1/2 cup)
1 (8oz) packaged cream cheese, at room temperature
1/4 cup butter, at room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

1/2 cup chopped walnuts


Preheat the oven to 400F.

Line a 12 hole muffin tin with paper liners.

Melt the butter in a small saucepan over low heat. Shut off and set aside.

Place the egg into a mixing bowl and beat with an electric mixer on medium speed.

Ad the orange juice, melted butter and sugar and mix in.

In another bowl, stir together the flour,baking powder, baking soda, salt and cinnamon.

Add the dry to the wet and mix in with low speed. Mix only until moist.

Fold in the shredded carrots and nuts if you are using.

Fill the muffin holes to 2/3 full.

Place into the preheated oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Remove and place onto a cooling rack. Let sit in the pan for five minutes then remove the muffins directly onto the cooling rack.

Cream Cheese Frosting

Place all the cream cheese and butter into a mixing bowl. Using an electric mixer on medium speed, beat until creamy and combined.

Add the confectioners' sugar slowly and mix in.

Add the vanilla and mix in.


When the carrot muffins have cooled, frost and garnish with chopped walnuts.