Description
Carrot Muffins
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
Directions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Combine the wet ingredients with the dry ingredients, mixing just until combined. Do not overmix.
Fold in grated carrots, nuts, and raisins (if using).
Scoop batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack and serve warm with butter or cream cheese spread.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins
Calories: 210 kcal per muffin
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Step-by-Step Guide
Follow these detailed instructions for perfect carrot muffins every time. Start by preheating your oven to 375°F (190°C) and lining a 12-cup muffin tin with paper liners. In a medium bowl, thoroughly whisk together the 2 cups of flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of leavening agents and spices. In a large mixing bowl, vigorously whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is completely smooth and slightly thickened. Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold the mixture together until just combined; a few streaks of flour are okay. Overmixing leads to tough muffins. Finally, fold in the grated carrots and your chosen mix-ins like walnuts or raisins. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20-22 minutes, rotating the tin halfway through, until the tops spring back and a toothpick comes out clean.
Serving Suggestions
These versatile muffins are delicious on their own but can be elevated with simple pairings. For a classic treat, serve them warm with a generous spread of softened butter or cream cheese. For a brunch-worthy option, top with a dollop of honey-sweetened Greek yogurt and a sprinkle of cinnamon. They also pair wonderfully with a cup of chai tea, black coffee, or a cold glass of milk. For a special dessert, consider drizzling them with a simple powdered sugar glaze or a smear of orange zest frosting.
How-to Summary
In brief: Whisk dry ingredients. Separately, mix wet ingredients and sugars. Combine wet and dry mixtures gently. Fold in grated carrots and optional nuts/raisins. Fill muffin liners 3/4 full. Bake at 375°F (190°C) for 20-22 minutes. Cool and enjoy.
Frequently Asked Questions
Can I make these muffins with whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture and added fiber. Using 100% whole wheat may result in a denser muffin.
How should I store leftover muffins?
Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.
Can I use pre-shredded carrots from the store?
It’s not recommended. Pre-shredded carrots are often too dry and thick. Freshly grating your own carrots provides more moisture and a finer texture that blends seamlessly into the batter.
What can I use instead of vegetable oil?
You can use an equal amount of melted coconut oil, canola oil, or even unsweetened applesauce for a lower-fat option. Note that applesauce may create a slightly denser crumb.
My muffins are dense. What went wrong?
The most common cause is overmixing the batter after combining the wet and dry ingredients. Mix only until no large flour streaks remain. Also, ensure your baking powder and soda are fresh for proper rise.
Common Mistakes to Avoid
- Overmixing the batter: This develops the gluten in the flour, leading to tough, dense muffins. Fold gently.
- Using coarse or dry carrots: Freshly grate your own for optimal moisture and texture.
- Overfilling the muffin cups: Filling more than 3/4 full causes batter to overflow and creates a messy “muffin top.”
- Not checking for doneness properly: Ovens vary. Use the toothpick test at the minimum bake time to avoid over-baking.
- Adding mix-ins like nuts or raisins without coating them in flour: Tossing them in a tablespoon of the measured flour helps prevent them from sinking to the bottom during baking.
Conclusion
These carrot muffins are a timeless bake, perfectly balancing sweetness, spice, and a wonderfully moist texture. By following the step-by-step guide and heeding the common mistakes, you’ll achieve bakery-quality results at home. They are a fantastic make-ahead breakfast, a satisfying snack, or a simple dessert. Feel free to customize them with your favorite add-ins, and don’t forget to enjoy one warm from the oven. Happy baking!