Carrot and Walnut Muffins
These irresistibly moist and flavorful Carrot and Walnut Muffins are the perfect way to indulge in a sweet yet wholesome treat. Packed with the natural sweetness of grated carrots, the crunch of chopped walnuts, and a warming blend of cinnamon and nutmeg, these muffins strike the perfect balance between cozy and refreshing. Easy to make with pantry staples like all-purpose flour, brown sugar, and vanilla, this recipe comes together in just 20 minutes of prep time and bakes to perfection in under half an hour. Ideal as a breakfast option, midday snack, or even a dessert, these muffins are deliciously versatile and stay fresh for days. Serve them warm straight from the oven to let their rich aroma fill your kitchen or enjoy them at room temperature with your favorite cup of coffee or tea. Perfect for carrot cake lovers and muffin enthusiasts alike, this recipe is a must-try!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots, grated
- 0.5 cups Walnuts, chopped
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a larger mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat the mixture until well combined.
Add the eggs one at a time to the wet mixture, beating well after each addition. Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the grated carrots, chopped walnuts, and milk. Gently mix until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 22–25 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 tin for 5 minutes before transferring them to a wire 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.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 462.4 g | 168% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 271.1 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 436 mg | 34% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2065 mg | 44% | |
*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.
