Carrot and Poppy Seed Muffins
Start your day with the delightful combination of sweet and nutty flavors packed into these Carrot and Poppy Seed Muffins! Bursting with freshly grated carrots and the subtle crunch of poppy seeds, these moist and fluffy muffins are a healthier indulgence perfect for breakfast, snack time, or even dessert. Vibrant with hints of warm cinnamon and wholesome brown sugar, they’re as aromatic as they are irresistible. Ready in just 35 minutes from start to finish, this quick and easy recipe uses simple pantry staples and is perfect for a grab-and-go treat. Whether you’re enjoying them fresh out of the oven or saving them for later, these muffins are a crowd-pleasing favorite that can be stored for days without losing their tender texture.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1.5 cups Carrots, grated
- 2 tablespoons Poppy seeds
- 2 whole Large eggs
- 0.5 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
Fold in the grated carrots and poppy seeds, ensuring the carrots are evenly distributed throughout the dry mixture.
In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Using a spoon or an ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 339.3 g | 123% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 170.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 606 mg | 47% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1840 mg | 39% | |
*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.
