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Amazing 15-Minute Carrot Cake Muffin Tops

Carrot Cake Muffin Tops (All Flavor, Less Guilt)
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Enjoy the flavor of classic carrot cake in a lighter, guilt-free muffin top format. This recipe brings you the warm spices and sweetness you love without the heaviness.

Ingredients

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  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup grated carrots (about 2 medium carrots)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup light brown sugar, packed
  • 1 large egg
  • 1/4 cup low-fat milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners, or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a separate medium bowl, mix the grated carrots, applesauce, maple syrup, brown sugar, egg, milk, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until you have just combined the batter. Do not overmix.
  5. Fold in the chopped nuts, if using.
  6. Spoon the batter onto the prepared muffin tin, filling each cup about two-thirds full. For distinct ‘tops,’ use slightly more batter than you would for a standard muffin.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffin tops cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra touch, Amelia suggests topping the batter with a small sprinkle of turbinado sugar before baking for a slight crunch.
  • Jacob recommends adding a teaspoon of fresh orange zest to brighten the flavor profile.
  • Store cooled muffin tops in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://tasteportfolio.com/carrot-cake-muffin-tops-recipe/