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Carrot Muffins Recipe

Author: Natalie Carter
These soft and moist carrot muffins are infused with delicious flavors of cinnamon and fresh carrots, making them a perfect snack or breakfast option.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 200 kcal

Ingredients
  

  • 2 cups All-purpose flour
  • 3 teaspoons Baking powder
  • 2 teaspoons Cinnamon
  • ½ teaspoon Salt
  • 1 cup Granulated sugar
  • 1 cup Vegetable oil
  • 3 pieces Eggs
  • 2 cups Shredded carrot
  • 1 piece Apple, peeled and shredded
  • ½ cup Raisins

Instructions
 

  • Preheat your oven to 375°F.
  • Grease or line muffin tins with paper liners.
  • In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
  • In a separate bowl, whisk together sugar, vegetable oil, and eggs.
  • Stir the wet mixture into the dry ingredients just until combined.
  • Gently fold in shredded carrots, shredded apple, and raisins.
  • Divide the muffin mixture evenly into prepared muffin tins, filling each cup about two-thirds full.
  • Bake for 25-29 minutes, or until tops are golden brown and a toothpick comes out clean.
  • Allow muffins to cool before transferring to a zippered bag or airtight container.

Notes

  • Use fresh ingredients for the best flavor.
  • Don't overmix to avoid tough muffins.
  • Store properly to maintain texture.

Nutrition

Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g
Keyword carrot muffins
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