Here’s a simple and delicious recipe for Carrot Muffins—moist, lightly spiced, and perfect for breakfast or a snack.
Carrot Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat oven:
- 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients:
- In another bowl, beat eggs with both sugars, oil, and vanilla until smooth.
- Combine:
- Pour wet ingredients into dry ingredients and mix until just combined.
- Fold in grated carrots, nuts, and raisins (if using).
- Fill muffin cups:
- Spoon batter into prepared muffin cups, filling about 2/3 full.
- Bake:
- Bake 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
💡 Tips:
- For extra moisture, you can add ¼ cup applesauce or crushed pineapple.
- Top with a sprinkle of sugar or cinnamon before baking for a light crunch.
- Serve warm with a little butter or cream cheese.
If you want, I can also give a cream cheese-filled carrot muffin version that’s decadent and perfect for brunch.
Do you want me to provide that version?
