Sunday, 16 September 2012

Caramel Carrot Muffins

This is a simplified version of the many carrot muffin recipes out there. I was asked to whip up something for my dad's lunch the next day. It was very last minute so I had to work with whatever I had on hand. As some of you may know, recipes for carrot muffins have the longest ingredient list ever. They ask for many different "moisturising" agents such as pumpkin purée, apple sauce, crushed pineapples...ect. I had none of that so I had to improvise. To bring some interesting flavours into the mix, I chose to caramelize my butter and sugar.

I apologize in advance for not uploading instruction photos. It was almost midnight when I decided to make these so the lighting was horrible as you an imagine.

Carrot Muffins:
1 1/2 cup or 3 sticks Butter
3/4 cup sugar
3/4 cup brown sugar

5 carrots, shredded
3 apples, shredded
4 eggs

2 cups flour
1/4 cup corn starch
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

Bring butter and the sugars to a boil. Swirl and stir until the sugar melts and the mixture starts to bubble. This takes some time as you'll find that the butter and sugar doesn't want to mix at first.

Take it off the heat and pour into a bowl containing shredded carrots and apples. Stir to coat and to cool down the caramel.

When the temperature drops, mix in the eggs.

Sift together the dry ingredients and pour into the carrot mixture. Stir just until incorporated and there are no more visible clumps of flour. DO NOT over mix. please. I've done it and it tastes like rubber.

Bake in a 350 oven for 25 minutes and test with a tooth pick. These were giant muffins so 25 minutes was just enough to cook it through. If you are using standard muffin tins then I'm sure 20 minutes would be sufficient.


  1. Gorgeous muffins! Caramel makes almost everything taste better!

  2. Caramel Carrot Muffins sound incredible, have to try your recipe! I am your newest follower! Nettie from Moore or Less Cooking!