Description
These Carrot Cake Muffins are a delightful treat filled with warm spices, sweet carrots, and crunchy nuts. Perfect for breakfast or a quick snack, these moist and flavorful muffins are sure to become a favorite in your household.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup applesauce (unsweetened)
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
- Prepare Dry Ingredients: In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In another bowl, beat eggs with sugars until smooth. Add oil, applesauce, and vanilla; mix well.
- Combine Wet and Dry: Stir wet ingredients into dry until just combined. Fold in carrots, nuts, and raisins if using.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins are delicious on their own or topped with cream cheese glaze.
- Store at room temperature for 2–3 days or refrigerate for up to a week.
- For longer storage, freeze the muffins for a quick breakfast option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
