Description
Deliciously moist Carrot Cake Muffins with warm spices and a satisfying crunch from walnuts.
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)
- 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)
- 1 1/2 cups grated carrot
- 3/4 cup chopped walnuts (about 75 grams)
Instructions
- Preheat the oven to 375°F (190°C).
- Line a 12-cavity muffin pan with muffin papers.
- Mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.
- Prepare the wet ingredients by whisking together the oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until smooth.
- Combine the dry ingredients with the wet ingredients in two parts, whisking gently until smooth.
- Fold in the grated carrots and chopped walnuts until evenly mixed.
- Spoon the batter into the lined muffin tin, filling each cavity a little more than 3/4 full.
- Bake for about 20-25 minutes, until the tops are domed and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
Dust with powdered sugar or top with cream cheese frosting for added sweetness. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg