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Carrot Cake Muffins

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Moist and flavorful carrot cake muffins made with fresh carrots, warm spices, and a hint of sweetness, perfect for breakfast or a snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk the eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Fold in the grated carrots, crushed pineapple, nuts, and raisins if using.
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute whole wheat flour for half of the all-purpose flour for a healthier option.
  • Add a cream cheese frosting if you’d like to make them more dessert-like.
  • Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://ukfinda.com/carrot-cake-muffins/