Carrot Cake Muffins
Soft, moist carrot cake muffins made with freshly grated carrots, warm cinnamon, and simple pantry ingredients. These easy homemade muffins are perfect for breakfast, snacks, or dessert and come together without a mixer.
Ingredients
- 2 cups 250g all-purpose flour
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 120ml vegetable oil
- ½ cup 100g packed light brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup 60ml whole milk
- 1½ cups about 165g freshly grated carrots
- ¾ cup 75g chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, brown sugar, and granulated sugar. Add the eggs, vanilla extract, and milk, then whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until no dry flour remains. Do not overmix.
- Fold in the grated carrots and chopped walnuts, if using.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use freshly grated carrots for the best flavor and moisture, and avoid overmixing the batter to keep the muffins soft and tender. Store the cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to 6 days, or freeze for up to 3 months.