Carrot Muffins

Huang Kitchen by Angie Liew


Carrot muffins have the look and flavour of a carrot cake, only they are in muffin form. Apparently the original name for these muffins is ‘Morning Muffin Magic’. It is also known as ‘Morning Glory Muffins’. A super delicious muffin, they are spiced with cinnamon and dotted with chopped walnuts and grated apple and carrots. Also top with cream cheese icing, if desired.


  • 1/4cupwalnuts, 60g, toasted and coarsely chopped
  • 1 1/3cupcarrots2 – 3 peeled carrots grated, 320g
  • 1Applesmall size, peeled and grated
  • 1 1/3cupall-purpose flour, 175g
  • 2/3cupsugar,146g
  • 1/2teaspoonbaking soda
  • 1teaspoonbaking powder
  • 1/4teaspoonsalt
  • 1teaspoonground cinnamon
  • 2Large eggs
  • 1/2cupCorn oilor vegetable, canola, olive oil
  • 1/2teaspoonPure vanilla extract
  • 1/4cupbutterroom temperature, 56g
  • 1/2cupcream cheeseroom temperature, 110g
  • 3tablespoonsicing sugar
  • 1/2teaspoonPure vanilla extract


  1. Preheat oven to 180 degree C and place rack in centre of oven. Line a 24 muffin cups with muffin paper liners. Toast walnut for about 8...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Carrot Muffins

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Angie Liew
Recipe Yields:
12 standard-sized muffins or 24 small- sized muffins