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!
WANT TO SAVE THIS FOR LATER?
Tried this recipe?Let us know how it was!
