Description
These moist and flavorful Carrot Cake Muffins are a delightful treat perfect for breakfast or dessert. Infused with warm spices like cinnamon, nutmeg, and cloves, and packed with grated carrots, these muffins offer a tender crumb with optional add-ins of walnuts, raisins, and shredded coconut for extra texture and flavor. Easy to prepare and bake, they make a wholesome snack or a delicious accompaniment to your coffee or tea.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
Wet Ingredients
- 2 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- â…” cup vegetable oil
- 1 teaspoon vanilla extract
Add-Ins
- 1 ½ cups freshly grated carrots
- ½ cup chopped walnuts (optional)
- â…“ cup raisins (optional)
- ¼ cup shredded coconut (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Lightly spray the liners with non-stick spray to ensure easy muffin removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with both brown sugar and granulated sugar until the mixture is smooth and well combined. Then add the vegetable oil and vanilla extract, mixing until the batter is uniform.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently stir to combine. Fold in the freshly grated carrots and any optional add-ins like chopped walnuts, raisins, or shredded coconut. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes after baking, then transfer them to a wire rack to cool completely for best texture.
- Add Frosting (Optional): Once the muffins are fully cooled, you may optionally add cream cheese frosting to turn them into a luscious dessert-style treat.
Notes
- For a nut-free version, omit the walnuts.
- Ensure carrots are freshly grated for best moisture and flavor.
- Do not overmix batter to avoid tough muffins.
- You can store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To add a dessert touch, cream cheese frosting pairs wonderfully with these muffins.
