Description
Get ready to fall in love with these golden, tender, and perfectly spiced Carrot Cake Muffins! Packed with freshly grated carrots and warm cinnamon, these muffins offer a nostalgic taste of classic carrot cake in a fuss-free, handheld form. Whether you’re looking for a quick breakfast, an easy snack, or a simple dessert idea, this easy recipe checks all the boxes. Made with everyday pantry staples, these muffins are incredibly moist, lightly sweet, and ideal for batch baking. They’re also freezer-friendly and perfect for meal prep. Add this to your go-to collection of food ideas for healthy snacks and breakfast ideas!
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup neutral oil (such as canola or vegetable)
1 teaspoon vanilla extract
1 1/2 cups freshly grated carrots
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
4. Stir in the grated carrots until evenly combined.
5. Add the dry ingredients to the wet mixture and stir just until combined—do not overmix.
6. Divide batter evenly into the muffin cups, filling about 3/4 full.
7. Bake for 18–20 minutes or until a toothpick comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For extra texture and flavor, fold in 1/3 cup chopped walnuts or raisins before baking.
Store in an airtight container or freeze to keep muffins moist and fresh longer.