Carrot Muffins with Apple
Whip up a batch of these luscious Carrot Muffins with Apple for a delightful treat that’s as wholesome as it is delicious! Packed with finely grated carrots and naturally sweet grated apple, these muffins are infused with the warm spices of cinnamon and nutmeg, creating a cozy flavor perfect for breakfast or snack time. Lightly sweetened with a combination of granulated and brown sugar, and optionally studded with crunchy walnuts or pecans, these muffins strike the perfect balance between moist and slightly fluffy. Made in just under 40 minutes with simple pantry staples, this easy-to-follow recipe is a must-try for home bakers. Serve them warm for an irresistible bite of comfort, or store them for a grab-and-go snack all week long. Perfect for those searching for carrot apple muffin recipes, healthy baked goods, or spiced muffin ideas!
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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
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar, packed
- 1.5 cups Carrots, finely grated
- 1 medium Apple, grated (peeled if desired)
- 2 large Eggs
- 0.5 cups Vegetable oil
- 1.5 teaspoons Vanilla extract
- 0.25 cups Milk
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix the granulated sugar, brown sugar, oil, and eggs until smooth. Stir in the vanilla extract and milk.
Add the wet ingredients to the dry ingredients and mix gently until just combined. Be careful not to overmix.
Fold in the grated carrots and grated apple until evenly distributed. If using, stir in the chopped walnuts or pecans.
Fill the muffin cups about 3/4 full with the batter, distributing it evenly among the 12 cups.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 439.6 g | 160% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 242.8 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 400 mg | 31% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2158 mg | 46% | |
*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.
