Carrot Muffins Recipe

Carrot Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Place paper liners in a 12 cup muffin pan. Or lightly butter or spray the muffin cups with a non stick cooking spray.

Place the pecans or walnuts on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and grate the carrots and apple. Set aside.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut, if using. 

In a separate bowl, whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.  

Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pan and cool completely on a wire rack.

Makes 12 standard-sized muffins.

Cream Cheese Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Place a dollop of the cream cheese frosting on the top of each muffin.

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