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Moist Carrot Muffins

A close-up view of a moist carrot muffin, cut in half to reveal its fluffy texture and warm, inviting color.
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These moist carrot muffins are warmly spiced with cinnamon and nutmeg, perfect for breakfast or snacks. They are easy to make, kid-friendly, and can be customized with nuts or raisins.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated carrots and any optional add-ins like walnuts or raisins.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure you don’t overmix the batter.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or gently reheat.
  • You can substitute applesauce for half of the oil for a slightly healthier option.

Nutrition

Find it online: https://cutcooktaste.com/carrot-muffins-moist-breakfast-muffins/