Description

Carrot Muffins are moist, spiced, and slightly sweet muffins loaded with grated carrots, nuts, and warm spices — a wholesome treat perfect for breakfast or snacking.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/4 cup plain yogurt or applesauce
1 tsp vanilla extract
1 1/2 cups finely grated carrots (about 2 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk eggs, oil, yogurt (or applesauce), and vanilla until well combined.
Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in grated carrots, nuts, and raisins if using.
Divide batter evenly among muffin cups, filling about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra moisture, use applesauce instead of yogurt.
Add a streusel topping or a drizzle of cream cheese glaze for a bakery-style finish.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg