Description
These moist and flavorful carrot muffins are perfect for breakfast or a snack. Made with freshly grated carrots, warm spices like cinnamon and nutmeg, and wholesome add-ins such as raisins and pecans, these muffins offer a delightful texture and natural sweetness. They are easy to prepare and baked to a tender crumb, making them a crowd-pleaser for any time of day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- â…› teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- â…” cup sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 2 ½ cups freshly grated carrot
- ½ cup raisins
- ¼ cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Heat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners. Gather all your ingredients to have them ready for mixing.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a large measuring jug or bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Add Mix-ins to Wet Ingredients: Stir the freshly grated carrots, raisins, and chopped pecans into the wet ingredients until evenly distributed.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together just until the flour is incorporated. It’s important not to overmix; some lumps are fine to keep muffins tender.
- Divide Batter into Muffin Cups: Using a cookie scoop or ice cream scoop for even sizing, evenly distribute the batter among the 12 muffin cups.
- Start Baking at High Heat: Place the pan in the oven and bake at 400°F (200°C) for 5 minutes to get an initial rise.
- Lower Oven Temperature and Finish Baking: Without opening the oven door, reduce the heat to 360°F (180°C) and continue baking for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 5 to 10 minutes, then transfer them to a cooling rack to cool completely before serving.
Notes
- Do not overmix the batter to avoid dense muffins; folding just until combined is key.
- If you prefer, substitute pecans with walnuts or omit nuts for a nut-free version.
- For added moisture, consider adding ¼ cup of crushed pineapple (drained) or applesauce.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Make sure to grate the carrots finely for best texture.
