Here’s a moist and flavorful Carrot Muffins recipe—perfect for breakfast, snacks, or a healthy treat. 🥕🧁
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
- ½ cup vegetable oil or melted butter
- ½ cup brown sugar or granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated carrots (about 2–3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat oven
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it. - Mix dry ingredients
In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Mix wet ingredients
In another bowl, whisk together oil, sugar, eggs, and vanilla until smooth. - Combine wet and dry ingredients
Gradually stir the dry mixture into the wet mixture until just combined. Don’t overmix. - Add carrots and extras
Fold in grated carrots, nuts, and raisins (if using). - Fill muffin tin
Spoon batter into prepared muffin cups, filling about ¾ full. - Bake
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. - Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
💡 Tips
- Add ½ cup crushed pineapple for extra moisture and sweetness. 🍍
- Top with cream cheese frosting for a classic carrot cake flavor. 🧁
- For a healthier version, substitute ½ cup whole wheat flour.
If you want, I can also give you a spiced carrot muffin with coconut and walnuts version that’s extra fragrant and moist.
Do you want me to do that?
