Carrot Cake Muffins
These carrot cake muffins are soft, moist, and perfectly spiced with cinnamon and nutmeg. Perfect for breakfast, snacks, or dessert.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla bean paste
- 2 cups shredded carrots
- Optional: 1/2 cup walnuts raisins, shredded coconut, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, oil, and vanilla. Combine with dry ingredients.
- Fold in shredded carrots and optional add-ins.
- Fill muffin cups 2/3 full. Bake for 18-22 minutes until a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Freeze muffins for up to 3 months. Thaw before serving.
- Freeze muffins for up to 3 months. Thaw before serving.