Description
These moist and flavorful Carrot Cake Muffins are a delightful treat perfect for breakfast, snacks, or dessert. Made with grated carrots, warm cinnamon, and crunchy walnuts, these muffins combine wholesome ingredients with just the right amount of sweetness. Easy to prepare and baked to perfection, they offer the classic taste of carrot cake in convenient individual portions.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (250 grams)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil (120 ml) (or canola oil)
- 1/2 cup brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/4 cup milk (60 ml) (2% or whole milk recommended)
Add-ins
- 1 1/2 cups grated carrot (approximately 150 grams)
- 3/4 cup chopped walnuts (about 75 grams) (optional, can substitute pecans)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C or 180°C fan-forced). Line a 12-cavity muffin tin with muffin papers to prepare for baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, vanilla bean paste, and milk until the mixture is smooth and lump-free.
- Incorporate dry into wet: Gradually whisk the dry ingredients into the wet mixture, adding about half at a time. Continue whisking until the batter is smooth and uniform with no flour pockets.
- Add carrots and walnuts: Fold in the grated carrots and chopped walnuts gently until evenly distributed throughout the batter.
- Fill muffin tins: Spoon the batter evenly into the prepared muffin papers, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffin tops are domed and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- For a dairy-free option, replace milk with almond or oat milk.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Grating the carrots finely helps them incorporate better into the batter and ensures moist muffins.
