Description
These moist and flavorful carrot muffins have a delicious carrot cake flavor with a hint of cinnamon. They’re tender in the middle with perfect muffin tops.
Ingredients
- 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), preferably 2% or whole milk
- 1 1/2 cup grated carrot
- 3/4 cup chopped walnuts (about 75 grams), or pecans, optional
Instructions
1. Preheat the oven to 375°F (190°C or 180°C on a fan forced oven). Line a 12-cavity muffin pan with muffin papers.
2. Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt in a medium bowl.
3. In a large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until smooth and combined.
4. Gently whisk the dry ingredients into the wet ingredients in two additions, mixing just until smooth.
5. Stir the grated carrot and chopped walnuts into the batter until evenly incorporated.
6. Spoon the batter into the lined muffin tin, dividing it equally among 12 muffin papers. Each should be a little more than 3/4 full.
7. Bake for 20-25 minutes, or until the muffin tops are domed and a toothpick inserted into the center comes out clean.
8. Cool the muffins in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
Notes
Use freshly grated carrot for the best moisture and flavor—avoid pre-packaged shredded carrots.
Walnuts can be substituted with pecans or left out entirely.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze once fully cooled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295
- Sugar: 19g
- Sodium: 125mg
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 32mg