carrot cake muffins
Deliciously moist carrot cake muffins, perfect for breakfast or a snack. Easy to make and packed with flavor!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 0.5 cup chopped walnuts
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the carrots and walnuts.
- Fill the muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best served fresh but can be stored in an airtight container at room temperature for up to 3 days.