Carrot Cake Muffins in the Air Fryer or Oven! | Supergolden Bakes

Line a muffin tin with paper muffin cases or use a silicone muffin tin or cases instead, misting it with cake release first. Depending on how large the cases are you will have enough batter for 9-10 large or 12 smaller muffins.

Add the oil, egg, sugar, spices, salt, baking powder and baking soda to a mixing bowl. Beat using a hand mixer or a balloon whisk until the ingredients are well incorporated.

Gradually mix in the flour and then fold in the grated carrots and chopped nuts, if using. Make sure to scrape the bottom and sides of the mixing bowl with a spatula to make sure the batter is smooth.

Use a medium cookie scoop or spoon to fill each muffin case with batter, about two thirds full to allow space for the muffins to rise.

Preheat the oven to 350°F (180°C) and bake for 22-25 minutes or until a tester inserted in the middle comes out clean. Transfer the muffins to a wire rack to cool down.

Place the muffins in the air fryer basket, spaced apart. Bake at 340°F (170°C) for 23-25 minutes or until a toothpick inserted in the middle comes out clean. Once done, let them rest in the basket for a few minutes and then transfer to a cooling rack.

Beat full-fat cream cheese, honey and vanilla until smooth. Spoon some of the frosting over each muffin and serve.

Combine all the glaze ingredients together in a small bowl. Drizzle over the muffins before serving.

Equipment Needed

Spice Level: