Carrot Cake Muffins
My carrot cake muffins are the perfect balance of spice, sweetness, and crunch. Easy to make in under 30 minutes with carrots, walnuts, and raisins
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 cup carrots grated
- ½ cup walnuts chopped
- ½ cup raisins
- 1 cup packed brown sugar
- ⅓ cup neutral oil (such as vegetable or avocado oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice until evenly combined.
- In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, oil, eggs, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
Notes
- Grate fresh carrots for the best moisture and texture.
- Toast the walnuts beforehand for deeper flavor.
- Use room temperature eggs for smoother mixing.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze cooled muffins in an airtight container for up to 2 months.