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Soft Moist Carrot Muffins

Soft Moist Carrot Muffins that Will Brighten Your Day

Indulge in these Soft Moist Carrot Muffins that are easy to make and perfect for any dietary preference.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour swap with whole wheat for a heartier option
  • 1 teaspoon baking soda ensure it's fresh for the best results
  • 1 teaspoon baking powder works alongside baking soda for a light texture
  • 1/2 teaspoon salt enhances overall flavors
  • 1 teaspoon ground cinnamon adds cozy warmth
  • 1/4 teaspoon ground nutmeg optional
  • 1 cup granulated sugar can be reduced or substituted
  • 1/2 cup vegetable oil can be replaced with melted butter
  • 2 large eggs for vegan option, use flax eggs
  • 1 teaspoon vanilla extract high-quality extract makes a difference
  • 1 cup milk or buttermilk opt for plant-based for dairy-free
  • 2 cups finely grated carrots the star ingredient
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup raisins can be omitted

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg if using. Whisk until evenly mixed.
  3. In a separate bowl, whisk together eggs, granulated sugar, vegetable oil, vanilla extract, and milk until smooth.
  4. Gradually fold dry ingredients into the wet mixture until just combined.
  5. Gently fold in grated carrots and any optional mix-ins.
  6. Fill each muffin liner about three-quarters full with the batter.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store cooled muffins in an airtight container up to 3 days or freeze for up to 3 months.

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