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Buttery Carrot Muffins

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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.

close up of the Buttery Carrot Muffins
Buttery Carrot Muffins

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.


table setting view of the Buttery Carrot Muffins
Buttery Carrot Muffins

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!


over head table setting view of the Buttery Carrot Muffins
Buttery Carrot Muffins

Bruschetta aside, today we have these carrot muffins.  They are buttery, light, fluffy, full of flavour and downright good!

Buttery Carrot Muffins

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!


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over head view of the buttery carrot muffins with a cup of tea
Buttery Carrot Muffins

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Buttery Carrot Muffins

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.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: North American
Keyword: carrots, muffins
Servings: 12 muffins
Calories: 275kcal
Author: Julia Pinney

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.

Nutrition Facts
Buttery Carrot Muffins
Amount Per Serving
Calories 275 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 82mg27%
Sodium 306mg13%
Potassium 144mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 5878IU118%
Vitamin C 2mg2%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on October 2nd, 2018
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