Description
These Moist and Flavorful Carrot Cake Muffins are perfectly spiced, tender, and packed with fresh grated carrots. Optional nuts and raisins add delightful texture and sweetness, making them an ideal breakfast treat or afternoon snack.
Ingredients
Scale
Main Ingredients
- 1 ½ cups All-purpose Flour
- ¾ cup Granulated Sugar
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 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 recommended)
- ½ cup Raisins (soaked in warm water for 10 minutes for extra plumpness)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease or line your muffin tin to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon ensuring an even distribution of ingredients.
- Combine wet ingredients: In another bowl, beat the eggs and vegetable oil until smooth and well combined. Stir in the grated carrots and any optional nuts or raisins you want to include.
- Combine wet and dry mixtures: Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix to keep the muffins tender.
- Fill muffin tins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake muffins: Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow muffins to cool before serving.
Notes
- Soaking raisins in warm water before adding them keeps them plump and moist inside the muffins.
- Do not overmix the batter; folding gently keeps the muffins light and tender.
- Use fresh grated carrots for best moisture and flavor.
- These muffins store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- You can substitute vegetable oil with melted coconut oil or light olive oil if preferred.
