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Carrot Cake Muffins

Carrot Cake Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp fine sea salt
  • 2 large eggs, at room temperature
  • ½ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrots
  • ½ cup chopped walnuts or pecans (optional)

Method
 

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In a medium bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and sugars are mostly dissolved, about 2 minutes.
  3. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined, then fold in grated carrots and nuts (if using) until evenly distributed.
  4. Divide batter among muffin cups, filling each about ¾ full. Bake 18-22 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If your carrots are especially wet after grating, give them a quick blot with a paper towel, but don’t squeeze them dry — that moisture keeps the muffins tender. For an extra touch, sprinkle a little cinnamon sugar on top before baking.