Description
Simple recipe for moist carrot muffins suitable for breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots and chopped walnuts, if using.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute applesauce for half of the vegetable oil to reduce fat content.
- Store cooled muffins in an airtight container at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9.5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: carrot muffins, breakfast muffins, spiced muffins, easy baking, quick bread