These CARROT CAKE MUFFINS are DANGEROUSLY Good

These carrot cake muffins are perfectly spiced, incredibly moist, and packed with grated carrots. They’re simple to make and perfect for breakfast, snacking, or a quick sweet treat.

RECIPE: https://cakesbymk.com/recipe/carrot-cake-muffins/
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INGREDIENTS:

🔹Cinnamon Topping

▢2½ tbsps white granulated sugar
▢1 tsp ground cinnamon

🔹Carrot Cake Muffins

▢1 cup (112 g) finely grated carrots – about 1½ medium-sized carrots
▢¾ cup (142 g) canned pineapple – blended. Remove the liquid from the can before blending. Use canned pineapple in juice (not syrup).
▢1¼ cups (150 g) all-purpose flour
▢2 tbsps (15 g) cornstarch
▢½ tsp baking powder
▢½ tsp baking soda
▢¼ tsp salt
▢1¼ tsps ground cinnamon
▢¾ tsp powdered ginger
▢⅛ tsp ground cloves
▢¼ tsp ground nutmeg
▢¾ cup (150 g) soft light brown sugar – firmly packed
▢2 large eggs – room temperature
▢½ cup (100 g) unflavoured vegetable oil – I use canola oil
▢1½ tsps vanilla extract/essence
▢½ cup (50 g) pecans or walnuts – coarsely chopped. I like to use both so I use ¼ cup of each.

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Music: YouTube Audio Library (Papov – Yung Logos)

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