Description
Moist and flavorful carrot cake muffins made with fresh grated carrots, warm spices, and a hint of vanilla. These easy-to-make muffins are perfect for breakfast, snacks, or dessert. Try this bakery-style carrot muffin recipe with brown sugar, cinnamon, and optional nuts for the ultimate treat.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
½ cup brown sugar
½ cup granulated sugar
⅔ cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots
½ cup chopped walnuts or pecans (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In another bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
4. Fold in the grated carrots until evenly mixed into the wet ingredients.
5. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
6. Fold in nuts if using.
7. Divide the batter among 12 muffin cups, filling each about ¾ full.
8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use freshly grated carrots for best moisture and flavor.
Don’t overmix the batter or the muffins may turn dense.
Add-ins like raisins or coconut can be mixed in for extra texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg