Description
These carrot cake muffins are soft, moist, and perfectly spiced with cinnamon and nutmeg. Easy to bake, they’re perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups shredded carrots
- Optional: 1/2–3/4 cup walnuts, raisins, shredded coconut, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients in a bowl; whisk eggs, sugar, oil, and vanilla in another bowl. Combine and fold in carrots and optional add-ins.
- Fill muffin cups 2/3 full; bake 18–22 minutes. Cool 5 minutes, then transfer to wire rack.
- Serve warm or cooled; store in an airtight container for up to 3 days, or freeze.
Notes
- Substitute brown sugar for granulated sugar for deeper flavor.
- Use a gluten-free flour blend or flax eggs for vegan/gluten-free versions.
- Prep Time: 15 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 12 muffins