Carrot Muffins
These delightful carrot muffins are a perfect blend of tender cake and sweet carrots, enhanced with warm spices. Ideal for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For a healthier version, use whole wheat flour or a gluten-free blend.
- 3 tsp baking powder Make sure it’s fresh for best results.
- 1.5 tsp cinnamon Choosing Ceylon cinnamon can elevate flavors.
- 0.5 tsp ground ginger
- 0.25 tsp salt
- 0.125 tsp ground nutmeg
Wet Ingredients
- 3 large eggs (room temperature) Helps for even mixing.
- 0.75 cup granulated sugar Brown sugar can be used for a deeper flavor.
- 1 cup vegetable oil Experiment with coconut oil for a subtle flavor twist.
- 1 tsp vanilla extract
Main Ingredients
- 2.5 cups shredded carrots (about 4 medium carrots) Use fresh carrots for best texture and sweetness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Line a muffin pan with paper cupcake liners.
Mixing
- In a large bowl, whisk together the flour, baking powder, cinnamon, ground ginger, salt, and nutmeg.
- In another bowl, beat the eggs and mix in the sugar until smooth, then gradually add the vegetable oil and stir in the vanilla.
- Combine the dry and wet mixtures without overmixing.
- Fold in the shredded carrots.
Baking
- Fill the muffin pan with batter and bake at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15 minutes.
- Cool the muffins in the pan for 5 minutes and then transfer to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to three days, in the fridge for up to a week, or freeze for up to three months.