Description

Soft, fluffy, and packed with warm spices, these carrot muffins are a delightful treat perfect for breakfast or a snack. The natural sweetness of carrots, combined with cinnamon and nutmeg, creates a rich and comforting flavor. They are easy to make, stay moist for days, and can be customized with nuts or raisins for added texture.

Ingredients

1 ¾ cups (220g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ cup (120ml) vegetable oil or melted butter

¾ cup (150g) brown sugar

2 large eggs

½ cup (120ml) milk or buttermilk

1 teaspoon vanilla extract

1 ½ cups (150g) grated carrots

½ cup (50g) chopped walnuts or pecans (optional)

½ cup (80g) raisins (optional)

Instructions

Preheat & Prepare: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In another bowl, whisk together oil (or butter), brown sugar, eggs, milk (or buttermilk), and vanilla extract.
Mix Wet & Dry: Gradually fold wet ingredients into dry ingredients, stirring until just combined. Avoid overmixing.
Add Carrots & Extras: Gently fold in the grated carrots. If using, add nuts and raisins.
Fill Muffin Cups: Divide the batter evenly among muffin cups, filling each about ¾ full.
Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool & Enjoy: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature

Prep Time: 10 minutes
Cook Time: 18–22 minutes
Category: Breakfast