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Carrot Cake Muffins

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Moist and warmly spiced carrot cake muffins packed with grated carrots and topped with a light sweetness. Perfect for breakfast, snacks, or a simple dessert.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the oil, eggs, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the grated carrots, walnuts, and raisins if using.
  6. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add a cream cheese frosting for a more dessert-like muffin.
  • Store in an airtight container at room temperature for up to 3 days.
  • These muffins freeze well for up to 2 months.
  • Substitute walnuts with pecans or omit for a nut-free version.

Nutrition

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