Description
Delight in the warmth and flavor of homemade carrot cake muffins. These moist, fluffy treats are a perfect blend of sweet and spiced, thanks to freshly grated carrots and a touch of cinnamon. Ideal for breakfast or snacks, each muffin is beautifully studded with optional nuts for a satisfying crunch. Inspired by cherished family recipes, these easy-to-make muffins promise comfort and joy in every bite. Whether enjoyed plain or topped with a dollop of cream cheese frosting, they are sure to become a favorite in your household. Ready in just 30 minutes, these carrot cake muffins are perfect for busy mornings or unexpected guests.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups grated carrots
- Optional: 1/2 cup walnuts or pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs and oil together; stir in grated carrots.
- Gradually add dry ingredients into the wet mixture; fold gently until just combined.
- Spoon batter into muffin cups and sprinkle nuts on top if desired.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Cool in the pan for five minutes before transferring to wire racks.
Notes
- For added sweetness, top with cream cheese frosting.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 202
- Sugar: 10g
- Sodium: 154mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg