Carrot Cake Muffins
Transform the moist, spiced goodness of carrot cake into easy-to-make breakfast treats or snacks with these delightful carrot cake muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup vegetable oil (can be substituted with applesauce)
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 4 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mix dry ingredients in a large bowl: whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- Prepare wet ingredients in another bowl: beat eggs and then add vegetable oil and vanilla extract. Mix until fully blended.
- Combine mixtures by gradually pouring wet ingredients into dry ingredients, stirring gently until just combined.
- Fold in the grated carrots and any optional add-ins like nuts or raisins just until incorporated.
- Fill muffin tin by spooning batter into prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Grate carrots finely for better texture. Consider adding oats or nuts on top before baking for extra crunch.