Description
These Soft Moist Carrot Muffins are packed with freshly grated carrots, warm spices, and just the right amount of sweetness. They are incredibly soft, flavorful, and perfect for breakfast, a snack, or a light dessert. Enjoy them plain or with a smear of butter or cream cheese!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk or buttermilk
- 1 1/2 cups (150g) grated carrots
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (75g) raisins (optional)
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, whisk sugar, oil, eggs, vanilla, and milk (or buttermilk) until smooth.
- Fold in Carrots & Add-Ins: Stir the grated carrots, nuts, and raisins (if using) into the wet mixture.
- Mix Wet & Dry Ingredients: Gradually fold the wet ingredients into the dry mixture. Stir just until combined (do not overmix).
- Fill Muffin Cups: Divide batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
- Prep Time: 15 minutes
- Cook Time: 18 minutes