Description
Soft, moist carrot muffins with a light spice flavor and natural sweetness, perfect for breakfast or a quick comforting snack.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs with sugar until smooth.
- Add oil, milk, and vanilla extract to the egg mixture and mix well.
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
- Fold in grated carrots and optional walnuts or raisins.
- Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, until a toothpick inserted comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- Do not overmix the batter to keep muffins light and soft.
- You can substitute walnuts with pecans or omit nuts entirely.
- Brown sugar can be used instead of white sugar for a richer flavor.
- Add chocolate chips or shredded coconut for variation.
- Melted butter can replace oil but may result in denser muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
