Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot Cake Muffins Recipe – Moist, Flavorful, and Easy to Make

Carrot Cake Muffins


  • Author: Louna
  • Total Time: 40-45 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Carrot Cake Muffins are a delicious and moist treat that combine the sweet flavors of carrot cake with the convenience of a muffin. They’re perfect for breakfast, a snack, or dessert.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 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 (or canola oil)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (preferably whole milk)
  • 1 1/2 cups grated carrots (freshly grated)
  • 3/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with paper muffin liners.
  2. In a medium-sized bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the vegetable oil, brown sugar, and granulated sugar. Add eggs, vanilla extract, and milk. Whisk until smooth.
  4. Gradually add the dry ingredients to the wet mixture and fold gently until just combined. Be careful not to overmix.
  5. Fold in the grated carrots and chopped walnuts (or pecans, if using).
  6. Fill the muffin cups three-quarters full with the batter and bake for 20-25 minutes, or until golden and a toothpick inserted comes out clean.
  7. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overmix the batter to avoid dense muffins.
  • Freshly grated carrots work better than pre-packaged ones for flavor and moisture.
  • Store in an airtight container at room temperature for up to three days.
  • If you don’t have nuts, you can substitute them with raisins or chocolate chips.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: Carrot Cake Muffins, Muffin Recipe, Carrot Muffins, Muffins with Nuts, Carrot Cake Muffins Recipe