Carrot Muffins Recipe
User Reviews
5
Carrot Muffins Recipe
Description
These carrot muffins use a combination of all-purpose flour, leavening agents, and warming spices including cinnamon, ginger, and freshly grated nutmeg, mixed into a batter sweetened with granulated sugar and moistened with vegetable oil, eggs, vanilla, and milk. Grated carrots, chopped walnuts, and raisins are folded in to introduce moisture, crunch, and natural sweetness.
Baked in standard muffin liners at 375°F for 18 to 22 minutes, the muffins produce rounded tops that are springy to the touch with a moist crumb. The crunch on top comes from an optional sugar sprinkle, which caramelizes slightly during baking for texture and appearance contrast.
These muffins are well-suited for breakfast, snacks, or packed lunches, offering a balance of spice, sweetness, and hearty additions with a tender, moist crumb. They deliver the satisfying components of carrot cake in a convenient muffin form.
Accuracy in measuring flour is important to prevent dryness, and the batter should be mixed just until combined to avoid toughness caused by gluten overdevelopment. Freshly grated nutmeg delivers stronger aroma than pre-ground, for a more noticeable spice flavor. Do not overfill the muffin cups to allow space for rising without overflow.
Ingredients
- 2 cups all-purpose flour (240g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- 1 cup granulated sugar (200g)
- ¾ cup vegetable oil (180ml)
- 3 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk whole
- 2 cups carrot 210g, grated
- ½ cup walnuts 60g, chopped
- ½ cup raisins (90g)
Instructions
- Preheat the oven to 375°F. Line a muffin pan with 12 paper liners.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and whisk together.
- In another large bowl, combine the sugar, oil, eggs, vanilla, and milk and whisk well.
- Add the dry ingredients to the wet ingredients. Stir together until just combined, making sure to scrape the sides and bottom of the bowl. Fold the carrots, walnuts, and raisins into the batter.
- Divide the batter among the paper liners (they will be almost full). Sprinkle the tops with more sugar, if you like.
- Bake for 18 to 22 minutes, or until the tops are springy and a toothpick comes out with a few crumbs. Let cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
Notes
- Measure flour by weight or spoon and level to avoid dry muffins.
- Use freshly grated nutmeg for more vibrant, aromatic spice flavor compared to pre-ground.
- Avoid overmixing batter to prevent tough, dense muffins; mix until ingredients are just combined before folding in add-ins.
- Do not fill muffin cups more than about two-thirds full to allow room for rising.
- Optionally sprinkle sugar on muffin tops before baking for a crunchy, sweet crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 281mg | 12% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 3642IU | 73% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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