Description
Moist and fluffy carrot muffins, lightly spiced and perfect for breakfast or a snack.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 and 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs with the granulated sugar and brown sugar until combined.
- Add the vegetable oil, milk, and vanilla extract to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the grated carrots and nuts (if using).
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can add raisins or shredded coconut for extra flavor.
- Use freshly grated carrots for the best texture and moisture.
- Store in an airtight container at room temperature for up to 3 days.