Carrot and Cinnamon Muffins
Infused with warm spices and the natural sweetness of grated carrots, these Carrot and Cinnamon Muffins are the perfect balance of wholesome and indulgent. Soft, moist, and bursting with comforting flavors, this easy-to-make muffin recipe features pantry staples like all-purpose flour, baking powder, and eggs, along with aromatic ground cinnamon for a spice-filled kick. A touch of brown sugar adds richness, while finely grated carrots ensure every bite is tender and flavorful. For even more texture, toss in optional walnuts or raisins, making these muffins a customizable treat. Ready in just 35 minutes, these muffins make an irresistible breakfast, snack, or dessert option. Serve them warm with a smear of butter or enjoy as-is for a delightful, grab-and-go treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar
- 2 large eggs
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 2 cups carrots, finely grated
- 0.25 cups milk
- 0.5 cups optional walnuts or raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk to blend the dry ingredients together.
In another bowl, whisk the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry mixture and stir gently until just combined.
Fold in the finely grated carrots and milk. Mix until the ingredients are evenly distributed, but be careful not to overmix.
If using, fold in the optional chopped walnuts or raisins.
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 22.5 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
