Description
These Moist and Flavorful Carrot Cake Muffins are a delightful treat perfect for breakfast or snack time. Bursting with warm cinnamon spice and tender grated carrots, they strike the perfect balance of sweetness and texture. Optional nuts and raisins add even more depth and chewiness, while the easy-to-follow recipe makes them a great choice for bakers of all levels.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups All-purpose Flour
- ¾ cup Granulated Sugar
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
Wet Ingredients
- 2 Large Eggs
- ½ cup Vegetable Oil
- 1 ½ cups Grated Carrots (about 2 medium carrots)
Optional Add-ins
- ½ cup Chopped Nuts (walnuts or pecans)
- ½ cup Raisins (soaked in warm water for 10 minutes for extra plumpness)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with paper muffin cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon until thoroughly combined. This evenly distributes the leavening and spices.
- Mix Wet Ingredients: In another bowl, beat the eggs and vegetable oil together until the mixture is smooth. Stir in the grated carrots along with any optional ingredients like chopped nuts or soaked raisins to add texture and flavor.
- Combine Mixtures: Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender and moist—some lumps are okay.
- Fill Muffin Cups: Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- If using raisins, soaking them in warm water for 10 minutes plumps them up and prevents dryness in the muffins.
- For a nuttier flavor and added crunch, walnuts or pecans work best as optional add-ins.
- Do not overmix the batter to ensure your muffins remain moist and tender rather than dense.
- You can store the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
