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Sour Cream Carrot Muffins

Presented by:
Land O' Lakes
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Light and tender carrot muffins with an apple jelly glaze for a hint of sweetness.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
50 min
Recipe Servings



1 3/4 cups all-purpose flour

1/3 cup firmly packed brown sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1/2 cup Land O Lakes® Fat Free Half & Half

1/4 cup Land O Lakes® Butter, melted

1/4 cup apple jelly, melted

1 Land O Lakes® Egg

2 cups (about 5 medium) peeled, shredded carrots


2 tablespoons apple jelly, melted


Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups; set aside.

Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.

Combine all remaining muffin ingredientsexceptcarrots in another bowl. Stir with whisk until smooth.

Stir flour mixture into sour cream mixture until well mixed. Gently stir in carrots. (Batter will be thick.)

Spoon batter into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately brush with melted jelly. Cool 5 minutes before removing from pans.

Recipe Tip

If desired, add 1/2 cup of your favorite chopped nuts to batter.


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