Description
Homemade carrot muffins offer a delightful blend of warm spices and sweet carrots that dance across your palate. Crafted with simple ingredients and packed with wholesome goodness, you’ll savor each tender bite of these irresistible morning treats.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (150g) grated carrots
- 2 large eggs
- 2 cups (250g) all-purpose flour
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (150g) granulated sugar
Spices and Leavening Agents:
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
Additional Ingredients:
- 1/2 cup (120ml) milk or buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (75g) raisins (optional)
Instructions
- Prepare the oven environment by heating to 375°F and positioning a rack in the middle. Arrange paper liners inside a standard muffin tin or lightly coat with cooking spray.
- Create a dry ingredient foundation by thoroughly combining flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg in a spacious mixing bowl. Ensure even distribution through careful whisking.
- In a separate vessel, blend sugar, vegetable oil, eggs, vanilla extract, and milk until the mixture achieves a uniform, silky consistency.
- Introduce grated carrots, chopped nuts, and optional raisins into the liquid mixture, stirring gently to distribute ingredients evenly.
- Merge wet and dry ingredients by gradually folding the liquid blend into the flour mixture. Use a delicate technique, mixing only until components are incorporated to maintain tender texture.
- Carefully portion the batter into muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean without raw batter.
- Allow muffins to rest in the tin for 5 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature for optimal enjoyment.
Notes
- Grate carrots finely to ensure even distribution and soft texture throughout the muffins.
- Use room temperature eggs and milk for smoother batter mixing and better rising.
- For gluten-free option, swap wheat flour with almond or coconut flour, adding xanthan gum for binding.
- Reduce sugar by replacing half with applesauce or mashed banana for healthier version without losing moisture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 197
- Sugar: 13g
- Sodium: 175mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg