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–+ servings

Carrot Cake Muffins Recipe

Delicious and moist carrot cake muffins perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1.5 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 3 large eggs
  • 0.75 cup vegetable oil
  • 2 cups grated carrots
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat the eggs and mix in the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Stir in the grated carrots and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
  7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1.5mg

Keywords

Carrot Cake, Muffins
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