Who can resits a warm Buttery Carrot Muffin straight out of the oven? Well, I can’t! These muffins are light and flavourful and perfect to go with a cup of tea of a fall day.
I have been working on some cosy eats and fall inspired food. It really is my favourite season.
Right now I am enjoying the day temperatures dipping just below 30 degrees and the nights hovering at 20. Yes, that’s our chilly for now. I’ll take it after the heat wave we recently which basically rendered me useless.
For now, we have somewhat cooler temperatures which means the kitchen is in full swing. The one thing I am excited about sharing the most this week is a Roasted Squash and Apple Bruschetta! It was so good, like really so good. I am planning to share that recipe with you all tomorrow. Could be a great little nibble for the upcoming Canadian Thanksgiving which is coming at us pronto!
Bruschetta aside, today we have these carrot muffins. They are buttery, light, fluffy, full of flavour and downright good!
Notes about the muffins
- First and foremost, use butter. Real butter!!! No margarine, fake butter, butter substitutes, or whatnot. It has to be butter. Well, you can use substitutes, but you won’t get the end results with that wonderful flavour or texture. Use caution….hahaha!
And honestly there really isn’t anything else to say about these muffins. It’s a very straightforward and easy recipe. I like these just as they are but you could add cream cheese frosting if you like. There is a recipe on the blog here if you want to check that out. Okay that is for a carrot cake and the frosting, but you can skip straight to the frosting part.
Happy October everyone and I’ll be back tomorrow with that Bruschetta recipe….promise! Oh and in the meantime, if you haven’t checked out my Pumpkin Spice Cake, head on over and check it out now!
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Get the recipe!
Buttery Carrot Muffins
Ingredients
- 1/2 Cup sugar
- 1 Cup butter
- 3 Eggs
- 2 Cups flour
- 1 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon nutmeg
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 Teaspoon vanilla extract
- 3 Cups carrots shredded (apprx 5 medium)
Instructions
- Preheat oven to 350 degrees F and line or grease 12 muffins tins.
- Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
- Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
- Bake for approximately 15 to 20 minutes or until toothpick inserted in center comes out clean. Cook on a wire rack.
- Can be eaten straight away or stored in a airtight container for a few days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
These look perfect! I am guessing unsalted butter?
Hi Rose, yes unsalted butter. I’ll make the change in the recipe. Hope you like them!
Lovely – made for my son’s birthday tomorrow – there may not be 12 left then!