Carrot Cake Muffins
Are you ready to indulge in the heartwarming flavors of freshly baked Carrot Cake Muffins? These delightful treats combine the comforting taste of carrot cake with the convenience of muffins, making them perfect for breakfast or a sweet snack. With a moist crumb, scrumptious spices, and a hint of sweetness, these muffins are sure to become a family favorite!
Ingredients
- 1 ½ cups all-purpose flour (you can use whole wheat flour for a healthier twist!
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional, but so worth it!
- ½ cup granulated sugar or less if you prefer
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil for a fun twist
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots about 3 medium carrots
- ½ cup chopped walnuts or pecans optional, but gives a nice crunch!
- ½ cup raisins or pineapple optional for added sweetness
Instructions
- Preheat the Oven: Turn your oven up to 350°F (175°C). This little pre-step gets everything warmed up and ensures your muffins bake just right!
- Prepare the Muffin Tin: Grab a muffin tin and line it with muffin liners or spray it with cooking spray. Trust me; this makes removing the muffins a breeze.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk it up so everything is mixed together nicely.
- Mix Wet Ingredients: In another bowl, beat the eggs, then add the vegetable oil, vanilla extract, and both sugars. Stir until everything looks happy and well combined.
- Combine Everything: Now it’s time for the fun part! Pour the wet mixture into the dry ingredients and fold it gently. Don’t overmix; we’re aiming for a moist muffin, not a doughy brick. Once it’s almost mixed, toss in your grated carrots, nuts, and raisins if you’ve decided to use them. Fold until you don’t see any dry flour.
- Fill the Muffin Tin: Using an ice cream scoop or a spoon, fill each muffin cup about ¾ full with batter. This gives them room to rise!
- Bake Away: Pop those beauties in the oven for about 20 minutes. You’ll know they’re done when they’re golden brown and a toothpick inserted in the middle comes out clean!
- Cool Down: Let your muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Try not to eat them all while they cool!