Description
Moist and tender carrot cake muffins packed with warm spices and shredded carrots, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, vegetable oil, milk, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in grated carrots, nuts, and raisins if using.
- Divide the batter evenly among the muffin cups.
- Bake for 20–22 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let cool slightly before serving.
Notes
- Do not overmix the batter to keep muffins tender.
- You can add cream cheese frosting for a dessert-style muffin.
- Muffins can be stored at room temperature for 2 days or refrigerated longer.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American