Description
Delicious and moist carrot muffins perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 cup grated carrots (about 2 medium carrots)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or cranberries
- 2 large eggs (room temperature)
- 1/3 cup vegetable oil or melted butter
- Optional: cream cheese for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nuts, and raisins.
- In another bowl, mix eggs, oil (or melted butter), and grated carrots until combined.
- Pour the wet mixture into the dry ingredients and fold gently until just mixed—do not overmix!
- Spoon the batter into muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool slightly before drizzling with cream cheese if desired.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- For a variation, add crushed pineapple for extra moisture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg