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Carrot Cake Muffins (Oven or Air Fryer!) Recipe

Carrot Cake Muffins (Oven or Air Fryer!) Recipe
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5 from 29 reviews

Delicious and moist Carrot Cake Muffins that can be baked in the oven or air fryer. These muffins are packed with carrots, nuts, and warm spices, topped with a creamy cream cheese frosting or a sweet glaze for the perfect treat!

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 33 minutes
  • Yield: 10-12 muffins
  • Category: Muffins
  • Method: Baking, Air Frying
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the muffins

  • ½ cup (125ml) vegetable oil
  • ¾ cup (150g) soft brown sugar or dark brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla bean paste or extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda (bicarbonate of soda)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 1 ½ cups (150g) flour, all-purpose / plain
  • 1 ¾ cups (180g) carrots, freshly grated
  • ½ cup (60g) pecans or walnuts, chopped

For the cream cheese frosting (optional)

  • ½ cup (120g) cream cheese, full fat
  • ½ tbsp honey
  • ½ tsp vanilla bean paste or extract

For the glaze (optional)

  • 1 cup (120g) sugar, powdered / icing
  • ½ tsp vanilla bean paste or extract
  • 2-4 tbsp milk or water
  • pinch salt

Instructions

  1. Make the muffins Line a muffin tin with paper muffin cases or use a silicone muffin tin or cases instead, misting it with cake release first. Depending on how large the cases are, you will have enough batter for 9-10 large or 12 smaller muffins.

    2. Add the oil, egg, sugar, spices, salt, baking powder, and baking soda to a mixing bowl. Beat using a hand mixer or a balloon whisk until the ingredients are well incorporated.

  2. Gradually mix in the flour and then fold in the grated carrots and chopped nuts, if using. Make sure to scrape the bottom and sides of the mixing bowl with a spatula to ensure the batter is smooth.

  3. Use a medium cookie scoop or spoon to fill each muffin case with batter, about two-thirds full to allow space for the muffins to rise.

  4. Bake in the oven Preheat the oven to 350°F (180°C) and bake for 22-25 minutes or until a tester inserted in the middle comes out clean. Transfer the muffins to a wire rack to cool down.
  5. Bake in the air fryer Place the muffins in the air fryer basket, spaced apart. Bake at 340°F (170°C) for 23-25 minutes or until a toothpick inserted in the middle comes out clean. Once done, let them rest in the basket for a few minutes and then transfer to a cooling rack.
  6. Make the frosting / glaze (optional) Beat full-fat cream cheese, honey, and vanilla until smooth. Spoon some of the frosting over each muffin and serve.

  7. Combine all the glaze ingredients together in a small bowl. Drizzle over the muffins before serving.

Notes

  • You can add raisins or shredded coconut to the muffin batter for extra flavor and texture.
  • Ensure the cream cheese is at room temperature for easy mixing and a smooth frosting consistency.
  • Adjust the spices to your preference by increasing or decreasing the amounts for a more personalized flavor profile.

Nutrition

Find it online: https://cookingwithsarah.com/carrot-cake-muffins-oven-or-air-fryer-recipe/