Carrot Cake Muffins
These Carrot Cake Muffins are a delightful treat, combining grated carrots, chopped walnuts, and raisins for a moist and flavorful bite. Spiced with cinnamon and allspice, and sweetened with brown sugar, they're perfect for a wholesome breakfast or snack.
Equipment
- muffin cups
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup grated carrots
- 2 eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp allspice
- 1 tsp cinnamon
- 1 cup brown sugar
- 1/2 cup raisins
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 1/2 cup chopped walnuts
Instructions
- Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
- In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and allspice, whisking until evenly blended.
- In a separate bowl, combine the grated carrots, walnuts, raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract, mixing until well incorporated.
- Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Evenly distribute the batter into the muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
- For added flavor, top the muffins with chopped walnuts or drizzle with maple syrup before serving. Enjoy!
Tried this recipe?Let us know how it was!