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Soft Moist Carrot Muffins

Soft Moist Carrot Muffins That Bring Cozy Happiness

These Soft Moist Carrot Muffins are fluffy and flavorful, perfect for breakfast or snacks, and can be customized to suit vegan or gluten-free diets.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg optional
  • 1 cup granulated sugar can be swapped for brown sugar for a richer taste
  • 0.33 cups vegetable oil can use melted butter
  • 2 large eggs for a vegan substitute, use 1 tbsp flaxseed mixed with 3 tbsp water per egg
  • 1 teaspoon vanilla extract
  • 0.5 cups milk or plant-based milk for vegan muffins
  • 1.5 cups finely grated carrots grate them finely for best results
  • 1 cup chopped walnuts or pecans optional
  • 1 cup raisins optional; try dried cranberries as a tasty alternative

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Soft Moist Carrot Muffins
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with paper liners or cooking spray.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg if desired.
  3. In another bowl, whisk together the wet ingredients: eggs, sugar, vegetable oil, vanilla extract, and milk until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Add grated carrots and any optional add-ins, folding gently into the mixture.
  6. Fill each muffin cup about three-quarters full with batter.
  7. Bake for 20-25 minutes until a toothpick inserted comes out clean and tops are golden.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 3000IUVitamin C: 1mgCalcium: 25mgIron: 0.7mg

Notes

Store your muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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