Carrot Muffins
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Created: 5/1/2024
Prep Time: 20 minutes
Cook Time: 20 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
These moist and delicious carrot muffins are a perfect balance of sweet and spicy flavors. Loaded with shredded carrots, raisins, and warm spices, they make a great breakfast or snack for any time of the day!
Ingredients:
Yield: 12 servings
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1 tsp vanilla extract
1 cup shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts (optional)
Instructions:
Step 1
Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.
Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.
Step 2
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Step 3
In a separate large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
In a separate large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
Step 4
Fold in the shredded carrots, raisins, and chopped walnuts (if using) until evenly distributed.
Fold in the shredded carrots, raisins, and chopped walnuts (if using) until evenly distributed.
Step 5
Sift the dry ingredients into the wet ingredients, and fold together using a rubber spatula until just combined. Do not overmix the batter.
Sift the dry ingredients into the wet ingredients, and fold together using a rubber spatula until just combined. Do not overmix the batter.
Step 6
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups.
Step 7
Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.