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Carrot-Muffins-Recipe

Carrot Muffins

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Enjoy these moist and flavorful Carrot Muffins packed with fresh carrots and warm spices. Perfect for a healthy breakfast or snack, these easy-to-make muffins will surely delight everyone at the table!

  • Total Time: 1 hour 18 minutes
  • Yield: 18 servings 1x

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup (198 grams) granulated sugar
  • 1/2 cup (99 grams) vegetable oil
  • 3 large eggs, room temperature
  • 3/4 cup (180 grams) applesauce
  • 1 teaspoons vanilla extract
  • 2 1/2 cups (247 grams) finely shredded carrots, about 4 large carrots

Instructions

  1. Preheat the oven to 375°F. Grease a muffin tin or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. In a large bowl, whisk together the eggs and sugar until smooth and slightly pale. Add the oil, applesauce, and vanilla extract, mixing until fully combined. Stir in the shredded carrots until evenly distributed; the batter will appear thick and textured.
  4. Combine the dry ingredients with the wet ingredients, mixing just until there are no streaks of flour remaining. The batter will be thick and slightly lumpy, so do not overmix. Let rest at room temperature for 20-30 minutes.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. For uniformity, a cookie scoop works well.
  6. Bake for 18-20 minutes, or until the tops are set, and a toothpick inserted comes out clean or with a few moist crumbs.
  7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Last Step:

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Notes

Feel free to add nuts or raisins for added texture and flavor.
Store muffins in an airtight container for up to 5 days at room temperature.
These muffins freeze well; wrap them individually to retain freshness.

  • Author: dani
  • Prep Time: 30 minutes
  • Cook Time: 48 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 170
  • Sugar: 8g
  • Sodium: 190mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://www.cookingrecipestasty.com/carrot-muffins/