🥕 Carrot Muffins
Soft, moist, warmly spiced muffins packed with grated carrots—perfect for breakfast, snacks, or lunchboxes.
🛒 Ingredients (makes ~12 muffins):
Dry:
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg (optional)
- ½ tsp salt
Wet:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1½ cups finely grated carrots
Optional add-ins:
- ½ cup raisins or chopped dates
- ½ cup chopped walnuts or pecans
- ¼ cup shredded coconut
👩🍳 Instructions:
1. Preheat oven
Set to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix dry ingredients
In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
3. Mix wet ingredients
In another bowl, beat eggs with white and brown sugar. Add oil and vanilla, mixing until smooth.
4. Combine
Stir dry ingredients into wet mixture until just combined. Don’t overmix.
5. Add carrots & extras
Fold in grated carrots and any optional add-ins like nuts or raisins.
6. Bake
Scoop batter into muffin cups, filling about ¾ full.
Bake for 18–22 minutes, or until a toothpick comes out clean.
7. Cool
Let muffins cool in the pan for 5 minutes, then transfer to a rack.
🍽️ Serving ideas:
- Spread with cream cheese or butter
- Drizzle with honey or maple syrup
- Pair with coffee or tea
🔥 Variations:
- 🧁 Add cream cheese filling for carrot cake muffins
- 🍎 Mix in grated apple for extra moisture
- 🌾 Use whole wheat flour for a heartier version
- 🍯 Reduce sugar and rely on carrots + raisins for sweetness
💡 Tips:
- Finely grate carrots for softer texture
- Don’t overmix or muffins will be dense
- Freshly baked muffins taste even better the next day