Carrot Cake Muffins

Indulge in the perfect blend of sweetness and spice with these Carrot Cake Muffins. Known for their moist texture and rich flavor, this easy carrot muffin recipe combines freshly grated carrots, chopped walnuts, and plump raisins.

Perfect for breakfast, snack, or dessert, these muffins offer the delightful taste of a classic carrot cupcake recipe in a convenient form. Whether you’re an experienced baker or a beginner, this recipe is simple to follow and sure to become a family favorite.

Why you’ll love this recipe♡

• Sweet enough to enjoy as a treat but not overly sugary.
• Make ahead and freeze for a quick snack or breakfast option.
• Customizable with nuts, dried fruits, or chocolate chips to suit individual preferences.

Ingredients you’ll need for this recipe

Servings: 8

Equipment

muffin cups

Step by Step Guide

1. Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.

2. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and allspice, whisking until evenly blended.

3. In a separate bowl, combine the grated carrots, walnuts, raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract, mixing until well incorporated.

4. Add the wet ingredients to the dry ingredients and stir gently until just combined.

5. Evenly distribute the batter into the muffin cups, filling each about three-quarters full.

6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

10. For added flavor, top the muffins with chopped walnuts or drizzle with maple syrup before serving. Enjoy!

Note:

Finely grated carrots distribute evenly in the batter, ensuring every bite is moist and flavorful without large chunks.

Recipe FAQ

Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, but the texture may be denser. Consider using half whole wheat and half all-purpose flour for a balanced texture.

Q: Can I make these muffins without nuts?
A: Absolutely! Omit the walnuts if you have allergies or prefer nut-free muffins.

Q: What can I use instead of raisins?
A: Dried cranberries, chopped dates, or chopped apricots are great substitutes.

Q: Can I use a different oil?
A: Yes, you can use melted coconut oil, canola oil, or even olive oil as alternatives.

Q: How do I store these muffins?
A: Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Q: Can I freeze the muffins?
A: Yes, wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 3 months.

Q: Can I add cream cheese frosting?
A: Definitely! Cream cheese frosting pairs wonderfully with these muffins.

Q: Can I make these vegan?
A: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based oil.

Q: How do I prevent the muffins from sticking to the liners?
A: Use non-stick liners or lightly grease the muffin cups with cooking spray.

Q: Can I add other spices?
A: Yes, nutmeg or ginger can enhance the flavor profile.

Q: What other add-ins work well?
A: Shredded coconut, crushed pineapple, or chocolate chips make great additions.

Q: Can I use pre-shredded carrots?
A: Freshly grated carrots are recommended for better moisture and flavor.