Description
Easy, moist carrot cake muffins made in one bowl and ready in 35 minutes. Perfect for a quick breakfast or snack with minimal cleanup.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups (150g) grated carrots
- ½ cup (60g) chopped walnuts or pecans (optional)
- ½ cup (75g) raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add the sugar, vegetable oil, eggs, and vanilla extract directly to the dry ingredients. Stir gently until just combined; do not overmix.
- Fold in the freshly grated carrots, and if using, the chopped nuts and raisins.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Do not overmix the batter to keep muffins tender and fluffy. Use freshly grated carrots for best moisture and texture. Muffins can be stored at room temperature for 3 days or refrigerated for up to a week. Freeze wrapped individually for up to 3 months. Optional add-ins include nuts, raisins, pineapple, or cream cheese frosting.
- Prep Time: 13 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 14
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
Keywords: carrot cake muffins, one-bowl muffins, easy muffins, moist muffins, quick breakfast, snack recipe, cinnamon muffins