Carrot Muffins
Moist, lightly spiced carrot muffins made with grated carrots, a touch of cinnamon, and optional nuts or raisins — perfect for breakfast or a snack.
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Servings: 12 muffins (1 muffin per serving)
Calories: 230kcal
Ingredients
- 2 cups 250 g all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg optional
- 1/2 tsp salt
- 2/3 cup 135 g granulated sugar (or 1/2 cup brown sugar)
- 2 large eggs
- 1/2 cup 120 ml vegetable oil (or melted butter)
- 1/2 cup 120 ml plain yogurt or buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups 150 g finely grated carrots (about 2–3 medium carrots)
- 1/2 cup chopped walnuts or pecans optional
- 1/3 cup raisins or chopped pineapple optional
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In a separate bowl beat the eggs lightly, then whisk in sugar, oil, yogurt (or buttermilk), and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
- Fold in the grated carrots and, if using, chopped nuts and raisins or pineapple until evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full for a nice rise.
- Smooth the tops lightly and, if desired, sprinkle a few extra carrot shreds or chopped nuts on each muffin.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Optionally top with cream cheese frosting once fully cooled.
Nutrition
Calories: 230kcal | Carbohydrates: 29g | Protein: 3.5g | Fat: 11g | Sodium: 180mg | Fiber: 1.5g | Sugar: 12g