Description
These Carrot Cake Muffins perfectly blend the flavors of carrot cake with the convenience of muffins, featuring a moist texture and warm spices.
Ingredients
Scale
- 2 cups all-purpose flour (250 grams)
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil (120 ml) (or canola oil)
- 1/2 cup brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (60 ml) (2% or whole milk recommended)
- 1 1/2 cups grated carrot
- 3/4 cup chopped walnuts (about 75 grams) (or pecans, optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin pan with muffin papers.
- Mix the all-purpose flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.
- Combine the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk in another bowl.
- Mix the dry ingredients into the wet mixture gradually until smooth.
- Fold in the grated carrots and optional walnuts until evenly combined.
- Fill each muffin cavity just over 3/4 full.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a rack.
Notes
Grate carrots finely for even texture. Store in an airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg