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Moist Classic Carrot Muffins Recipe Easy Warm Spiced Homemade Treats

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These moist classic carrot muffins with warm spices are a quick and easy treat perfect for breakfast, snacks, or any occasion. They feature a tender crumb with a perfect balance of sweetness and spice.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (80 ml) vegetable oil (neutral oil like canola preferred)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150 g) finely grated fresh carrots
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)
  • Optional add-ins: raisins or shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it well.
  2. Grate the carrots finely using the small holes on your grater and set aside about 1 1/2 cups (150 g).
  3. In a medium bowl, whisk together dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  4. In a large bowl, combine wet ingredients: granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and slightly frothy, about 2 minutes.
  5. Gently fold the dry ingredients into the wet mixture just until combined; avoid overmixing.
  6. Fold in the freshly grated carrots and optional chopped nuts or other add-ins like raisins or shredded coconut.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use freshly grated carrots for best moisture and texture. Let muffins cool before removing from pan to avoid soggy bottoms. Rotate oven rack halfway through baking if uneven browning occurs. For gluten-free version, use 1:1 gluten-free baking flour and add an extra teaspoon of baking powder. For vegan version, replace eggs with flax eggs and oil with coconut oil or applesauce.

Nutrition

Keywords: carrot muffins, moist muffins, classic carrot muffins, easy muffin recipe, warm spices, homemade muffins, breakfast muffins, snack muffins

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