Description
Soft & Moist Carrot Muffins are a delightful treat, perfect for breakfast or as an afternoon snack. With their tender texture and rich flavors of carrots, cinnamon, and nutmeg, these muffins evoke cozy memories and are packed with wholesome goodness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional, but highly recommended!)
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup plain yogurt or buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots (about 3 medium carrots), finely grated
- Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup raisins or dried cranberries
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with liners
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt
- In another bowl, whisk the eggs, granulated sugar, brown sugar, melted butter, yogurt, and vanilla extract until smooth
- Pour the wet ingredients into the dry ingredients and mix until just combined
- Gently fold in the grated carrots and any optional mix-ins
- Divide the batter evenly among the muffin cups, filling each about two-thirds full
- Bake for 5 minutes at 400°F, then reduce the temperature to 375°F (190°C) and bake for an additional 15-18 minutes
- Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely
Notes
Ensure all ingredients are at room temperature for best results.
Don’t overmix to keep muffins tender.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240 kcal
- Sugar: 20g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg