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Carrot Cake Muffins

Soft, moist carrot cake muffins with warm spices and a tender crumb.Perfect for breakfast, snacking, or sharing with family and friends.
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Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 ½ cups finely grated carrots
  • ½ cup chopped walnuts or pecans optional
  • ¼ cup raisins optional

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  3. In a separate bowl, whisk eggs, sugar, oil, and milk until smooth.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Fold in grated carrots and optional add-ins.
  6. Divide batter evenly among muffin cups.
  7. Bake for 18–22 minutes, until a toothpick inserted comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days
  • Refrigerate for longer storage, up to 5 days
  • Add a cream cheese glaze for a dessert-style version