Moist and Flavorful Carrot Muffins Recipe

Imagine biting into a warm, moist carrot muffin that’s bursting with flavor. These carrot muffins are not just a delightful breakfast option; they’re a sweet treat that can brighten up any day. Whether you’re on the go or enjoying a quiet morning at home, these muffins make for the perfect companion with their tender crumb and hint of sweetness.

What’s great about these carrot muffins is how easy they are to make. With simple ingredients and minimal prep time, you can whip up a batch that will impress your family and friends. They’re perfect for sharing or savoring all by yourself!

The Perfect Carrot Muffins for Any Time of Day

These carrot muffins are moist, fluffy, and packed with shredded carrots, bringing a natural sweetness that pairs wonderfully with warm spices. Each bite offers a delightful texture and a hint of cinnamon, making them an irresistible option for snacking or breakfast.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 2 large eggs
• 1 cup shredded carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or cranberries (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In another bowl, beat the eggs and then mix in the vegetable oil. Stir in the shredded carrots and any optional ingredients, like nuts and dried fruits.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Nutrition Information

• Servings: 12 muffins
• Calories: 180kcal
• Fat: 7g
• Protein: 3g
• Carbohydrates: 27g