Carrot Muffins

"These are a clone of carrot cake but in a muffin style. They are delicious."
 
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Ready In:
35mins
Ingredients:
10
Yields:
24 muffins
Serves:
24
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Grease 24 muffin cups or line with paper baking cups.
  • Combine dry cake mix, flour, baking powder, and nuts in large bowl.
  • Beat milk, eggs, and oil together with fork; add to mixture in bowl and stir only until dry ingredients are moistened.
  • Spoon batter into muffin cups, filling about 1/3 full.
  • Bake at 375 for 15 to 20 minutes or until golden brown.
  • Cool for 5 minutes.
  • For topping, combine sugar and cinnamon.
  • Dip tops of muffins in melted butter and then in cinnamon sugar.

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Reviews

  1. These were fun to mix up, since it's so quick. My first batch turned out too small for my liking, so the next batch I filled almost to the top. These muffins do not get crusty but are softer and cakelike. I like the topping the next day because it hardens the top a bit. The flavor is very good and the topping is key! Note: we've been enjoying these the last three days now!
     
  2. These muffuns are to die for! Absolutely, OUTSTANDING! Thank you, Mel.
     
  3. My family and I loved these muffins. Very moist and tasted like our favorite carrot cake. The cinnamon sugar topping was a great idea and dried to a slightly crusty texture. Thanks Melanie.
     
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RECIPE SUBMITTED BY

<p>I live in&nbsp;Tennessee &nbsp;and am just the ole typical southern cook. I learned from the best, my mom! She has inspired me for years on her expertise dishes. I enjoy challenging dishes, trying new dishes, and coordinating great wines with each meal. I am not afraid to alter recipes to my tasting and have a knack for confidence in the kitchen. By day, I am a medical secretary. I love my family and love to travel. I love to entertain and mingle among family and friends. I am at peace mostly with the beach.</p>
 
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