Description
Bite into happiness with these moist and flavorful Carrot Cake Muffins! Perfect for breakfast or a sweet snack, filled with warm spices of cinnamon and nutmeg.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Vegetable Oil
- 2 large Eggs
- 1 tsp Vanilla Extract
Main Ingredients
- 2 cups Grated Carrots
- 1/2 cup Chopped Nuts (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, eggs, and vanilla extract. Stir until the mixture is smooth and well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix.
- Add Carrots and Nuts: Fold in the grated carrots and any optional chopped nuts, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Using a scoop or spoon, fill each muffin cup about two-thirds full with the batter to allow for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Grate Fresh Carrots: Freshly grated carrots provide the best moisture and sweetness; pre-packaged shredded carrots may be drier.
- Don’t Overmix: Mix until just combined to ensure your muffins are light and fluffy.
- Use Room Temperature Ingredients: This helps create a smooth batter and ensures even baking.
- Check Doneness Early: Ovens vary, so check your muffins a couple of minutes before the suggested time.
- Cool Completely: Allow muffins to cool completely before storing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Carrot Cake Muffins, Muffin Recipe, Breakfast Muffins