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Carrot Cake Muffins

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Deliciously moist and spiced carrot cake muffins perfect for breakfast or dessert, packed with fresh carrots and warm cinnamon flavors.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup crushed pineapple, drained (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the eggs with brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the grated carrots, nuts, and crushed pineapple if using.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra indulgence, top muffins with cream cheese frosting or a simple dusting of powdered sugar. These muffins also freeze well for up to 3 months.

Find it online: https://milabites.com/carrot-cake-muffins-delicious-homemade/