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Carrot Muffins

User Rating 5 Star Rating (1 Review)


Yum - these little muffins are like carrot cake!

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: Makes 24 muffins


  • 2-1/4 cups flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1-1/2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 tsp. vanilla
  • 1 (3-oz) package cream cheese, softened
  • 1-1/2 cups powdered sugar
  • 1 Tbsp. butter, melted
  • 1 Tbsp. milk
  • 1/2 tsp. vanilla


Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners and set aside.

In large bowl, combine flour, baking powder, soda, cinnamon, and sugars and mix well. In medium bowl, combine eggs, oil, sour cream, carrots, pineapple, and 1 tsp. vanilla and mix well. Add to flour mixture and stir until all ingredients are combined. Fill muffin cups 3/4 full of batter.

Bake for 20-25 minutes or until muffins are firm and golden brown. Remove from muffin cups to wire rack to cool completely.

In small bowl, combine cream cheese and 1 Tbsp. melted butter and mix. Add powdered sugar, milk, and 1/2 tsp. vanilla and beat until mixed. Drizzle this mixture over the cooled muffins.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Carrot Muffins Ever, Member SandraLemke

These muffins are moist and so very tasty. I plan on making them over and over as my family loves them.I took some to work and they all asked for the recipe too.

32 out of 33 people found this helpful.

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