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Carrot Muffin Recipe

Carrot Muffin Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 2 large eggs, room temperature
  • ¾ cup (150g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • ⅓ cup (80ml) whole milk
  • 1 tsp vanilla extract
  • 2 cups (200g) freshly grated carrots

Method
 

  1. Heat oven to 375°F (190°C) and line a 12-cup muffin pan. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
  2. Add eggs, brown sugar, oil, milk, and vanilla to the dry ingredients. Whisk until smooth and no oil is visible, about 1 minute.
  3. Fold in the grated carrots with a spatula just until the flour disappears, about 10 to 12 strokes.
  4. Divide batter among cups, filling each about three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes.
  5. Cool in the pan on a rack for 5 minutes, then transfer muffins to the rack and serve warm.

Notes

The muffins keep their soft crumb for days stored at room temperature. Grate the carrots on the fine holes of a box grater; thicker shreds won’t soften as well and can make the muffins chewy. If you only have darker brown sugar, expect a slightly more pronounced molasses note.