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Soft & Moist Carrot Muffins

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Soft and moist carrot muffins made with freshly grated carrots and warm spices, creating a tender and flavorful baked treat perfect for breakfast or a snack.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/3 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)
  • 1/4 cup shredded coconut (optional)
  • 1 tsp orange zest (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease each cup.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Stir the finely grated carrots into the wet mixture.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  6. If using walnuts, raisins, coconut, or orange zest, gently fold them into the batter.
  7. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  8. Bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the pan for several minutes before transferring to a wire rack to cool completely.

Notes

  • Freshly grated carrots provide the best moisture and texture.
  • Avoid overmixing the batter to keep the muffins soft and tender.
  • Sprinkle a little brown sugar on top before baking for a lightly crisp topping.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Muffins can be frozen for up to 2 months and reheated before serving.

Nutrition

Find it online: https://thefamilycooking.com/soft-moist-carrot-muffins/