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Carrot Cake Muffins

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Moist and tender carrot cake muffins, spiced with cinnamon and nutmeg, perfect for breakfast or an afternoon snack.

Ingredients

Scale
  • 1¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) brown sugar, packed
  • ½ cup (120 ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1½ cups (150 g) finely grated carrots (about 3 medium carrots)
  • ½ cup (50 g) chopped walnuts or pecans (optional)
  • ½ cup (60 g) raisins (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, beat eggs with granulated sugar and brown sugar until smooth.
  4. Whisk in oil and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
  6. Fold in grated carrots, then nuts and raisins if using.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep muffins tender.
  • Swap in dairy-free yogurt for oil to reduce fat content.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze cooled muffins in a zip-top bag for up to 3 months.

Nutrition

Keywords: carrot cake muffins, carrot muffins, breakfast muffins, spiced muffins

Find it online: https://recipesfoodeasy.com/carrot-cake-muffins/