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Carrots, apple and pecan muffins, delicious!

Muffins are so easy to make, one bowl of dry ingredients, one bowl of wet ingredients, mix and it’s almost ready!

You can treat yourself and your dearest with this delicious little cake in about 40 minutes tops and the combinations are endless.

  • 12 muffins
  • Easy
  • 40 minutes

Recipe :


1/4 cup (60 g) pecans coarsely chopped

1 1/3 cups (320 g) grated raw carrot (about 2-3 peeled carrots)

1 small apple, peeled and grated

1 1/3 cups (175 g) all-purpose flour

3/4 cup (150 g) granulated white sugar

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

2 large eggs

1/2 cup (120 ml) safflower, corn, vegetable, or canola oil

1/2 tsp pure vanilla extract

Cream Cheese Frosting: (optional)

1/4 cup (56 g) unsalted butter, room temperature

4 oz. (1/2 cup) (110 g) cream cheese, room temperature

3 tablespoons confectioners' sugar

1/2 tsp pure vanilla extract

1 12 muffin pan – 12 muffin cups

Make the muffin batter:

Preheat oven to 350°F (180°C)

Line muffin pan with muffin cups

Peel and finely grate the carrots and apple, set aside

In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon, stir in the nuts

In another bowl, whisk together the eggs, oil and vanilla extract

With a rubber spatula, fold the wet ingredients, along with the carrots and apple, into the dry ingredients until they are moistened, do NOT overmix

Bake the muffins:

Fill the muffin cups with the batter, about 2/3 full

Into the oven, bake for about 20 to 25 minutes, or until a toothpick inserted in the center of muffins comes out clean

Let cool for about 5 minutes before removing from pan

Let cool on a rack for about 30 minutes before serving

Make the frosting:

Whisk together the butter and cream cheese until smooth with no lumps. Whisk in the confectioner’s sugar and vanilla extract until fully incorporated

Spread the cream cheese frosting on top of each muffin


Really, the only important thing to know about making muffins: once you have added your dry ingredients to the wet, mix them delicately with a spatula, just until well incorporated. The secret to soft muffins is to not overmix.

Once you have found a recipe you are comfortable with, just use your imagination to bake endless combinations of delicious muffins.


Recipe from Stephanie Jaworski from, here is a link to her method, click here.

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