Carrot Muffins Recipe

Name: Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package duncan hines deluxe carrot cake mix; ⅔ cup milk; 3 eggs; ⅓ cup Crisco cooking oil or ⅓ cup puritan oil; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; ¼ cup chopped nuts; 6 tablespoons sugar; 1 teaspoon ground cinnamon; ¼ cup butter or ¼ cup margarine, melted

Servings: persons

1 package duncan hines deluxe carrot cake mix
⅔ cup milk
3 eggs
⅓ cup Crisco cooking oil or ⅓ cup puritan oil
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ cup chopped nuts
6 tablespoons sugar
1 teaspoon ground cinnamon
¼ cup butter or ¼ cup margarine, melted

1
Preheat oven to 375 degrees.
2
Grease 24 muffin cups or line with paper baking cups.
3
Combine dry cake mix, flour, baking powder, and nuts in large bowl.
4
Beat milk, eggs, and oil together with fork; add to mixture in bowl and stir only until dry ingredients are moistened.
5
Spoon batter into muffin cups, filling about 1/3 full.
6
Bake at 375 for 15 to 20 minutes or until golden brown.
7
Cool for 5 minutes.
8
For topping, combine sugar and cinnamon.
9
Dip tops of muffins in melted butter and then in cinnamon sugar.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package duncan hines deluxe carrot cake mix, ⅔ cup milk, 3 eggs, ⅓ cup Crisco cooking oil or ⅓ cup puritan oil, and more.

Yes, Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Muffins

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