Carrot Cake Muffins (No Eggs & No Dairy)
These Carrot Cake Muffins (No Eggs & No Dairy) are quick, easy, and packed with flavor. They’re a total breeze to whip up. No fancy equipment is needed here—just grab a couple of mixing bowls, and you're good to go! Whether you're enjoying them for breakfast, dessert, or a midday pick-me-up, these Carrot Cake Muffins are sure to become a favorite in your household.
Servings 8 Muffins
Calories 413kcal
Ingredients
- 2 cups (280 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves optional
- 1/2 teaspoon salt
- 2 ½ cups (300 ml) milk (dairy or no dairy - I used oat milk)
- 1 tablespoon (15 ml) vinegar
- ½ cup + 2 tablespoons (125 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (120 g) neutral tasting oil (such as vegetable or canola)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 ½ cup (150) g grated carrots
- 3 tablespoons turbinado sugar for sprinkling the top (optional)
Instructions
- Preheat the oven to 425ºF (220ºC). Line 8 cavities of a 12-cup muffin pan with muffins tulips liners which help to bake tall and beautiful muffins. If tulip liners are not available, you can also use cupcake liners or just spray the cavities with nonstick baking spray.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt together in a large bowl until combined.
- In a mixing bowl, combine milk, vinegar, brown sugar, granulated sugar, oil, and vanilla.
- Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Add the grated carrots and mix until just combined.
- Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.
- Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Sugar Glaze (optional)
- Mix 1/3 cup (40 g) confectioner’s sugar and 2 to 3 teaspoons of milk. Drizzle on top before serving and sprinkle chopped pecans or walnuts, if desired.
Notes
Store: Store muffins covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes.
Recipe Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Don't skip the step of sprinkling turbinado sugar on top – it adds a delightful crunch and visual appeal to the muffins.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Add chopped nuts such as walnuts or pecans for extra crunch and flavor.
- Incorporate raisins or shredded coconut for a tropical twist.
- Top each muffin with a drizzle of sugar or maple glaze for a decadent touch.
- Feel free to swap out the spices according to your preference. Ground ginger or cardamom would also complement the flavors beautifully.
Nutrition
Serving: 1 muffin | Calories: 413kcal | Carbohydrates: 60g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 392mg | Potassium: 258mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4193IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg