Carrot Cake Muffins
These carrot cake muffins are soft, moist, and packed with warm spices, walnuts, and fresh carrots. They’re easy to make and perfect for breakfast or a snack—no frosting needed!
Equipment
- 1 Muffin pan
Ingredients
- 1 cup (120g) flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (45g) sugar
- 1/4 cup (45g) brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 egg
- 1/4 cup (60ml) oil
- 1/2 cup (125ml) milk
- 1 tsp vanilla extract
- 1 cup (100g) grated carrots
- 1/4 cup (25g) chopped walnuts
- zest of 1 orange or lemon
Video
Instructions
Step 1: Preheat the oven
- Preheat your oven to 430°F (220°C). Line a 6-cup muffin tin with paper liners or lightly grease it.
Step 2: Prepare carrots and walnuts
- Grate the carrots finely and chop the walnuts into small pieces. Set aside.
Step 3: Mix the dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, sugar, brown sugar, ginger, cinnamon, nutmeg, and orange (or lemon) zest until evenly combined.
Step 4: Mix the wet ingredients
- In a separate bowl, whisk the egg, oil, milk, and vanilla extract until smooth.
Step 5: Combine the batter
- Gradually pour the wet ingredients into the dry ingredients, stirring gently.
- When the batter is about halfway mixed, fold in the grated carrots and chopped walnuts. Mix just until combined—do not overmix.
Step 6: Fill the muffin tins
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Step 7: Bake the muffins
- Bake at 430°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for another 10 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the muffins
- Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!