Print

Quick & Cinnamon Carrot Muffins

Close-up of three golden brown Quick & Cinnamon Carrot Muffins studded with visible shreds of orange carrot on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these moist carrot muffins fast. They feature a strong cinnamon flavor and are simple for any baker.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or raisins (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently until just combined. Do not overmix.
  5. Fold in the grated carrots and any optional nuts or raisins.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute 1/4 cup of the oil with applesauce.
  • If you want a stronger cinnamon flavor on top, mix 1 tablespoon of sugar with 1/2 teaspoon of cinnamon and sprinkle it over the batter before baking.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookerycourier.com/quick-cinnamon-carrot-muffins-recipe/