Carrot Muffins with Sour Cream
Make these easy carrot muffins with sour cream and topped with a homemade cream cheese frosting. This carrot muffin recipe is moist and delicious
Servings 12
Calories 241kcal
Equipment
- cookie scoop optional but helps fill muffin tins
Ingredients
Carrot Muffin Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- Pinch salt
- 1 cup sugar
- 5 tbsp vegetable oil
- 2 eggs
- 3 tbsp sour cream
- 1 cup milk
- 1 cup shredded carrots
Cream Cheese Frosting:
- 2 tbsp cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar
- 1 tbsp milk
- ¼ cup shredded carrots
Instructions
For the Carrot Muffins
- Line your muffin tin with paper liners and set it aside. And preheat your oven to 350° F. In a small bowl, sift together flour, baking powder, cinnamon and salt and set aside.
- In a medium bowl, cream together sugar and oil. Add eggs and sour cream and milk then mix well.
- Slowly add dry ingredients into wet ingredients. Mix until your carrot muffin batter is formed.
- Fold your shredded carrots into the carrot muffin batter. Scoop batter into your prepared lined muffin tin, filling each section about ¾ of the way.
- Bake for 22-25 minutes or until a toothpick comes out clean from the center of a muffin. Allow to cool completely on a wire rack
For the Cream Cheese Frosting
- Use an electric mixer to beat together cream cheese, butter, sugar and milk. Mix until ingredients are well-combined and form semi-stiff peaks. Use an offset spatula to frost each cooled muffin.
Nutrition
Calories: 241kcal | Carbohydrates: 46g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 38mg | Potassium: 218mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2412IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg