Carrot Walnut Muffins
Moist, spiced, and irresistibly nutty, these Carrot Walnut Muffins are the perfect blend of wholesome and indulgent. Packed with finely shredded carrots, warm cinnamon and nutmeg, and crunchy chopped walnuts, these muffins achieve a delightful balance of flavor and texture in every bite. Made with a combination of granulated and brown sugar for depth and just the right amount of sweetness, they bake up tender and golden in under 30 minutes. Perfect for breakfast, snack time, or a quick treat, these muffins are as versatile as they are delicious. Plus, with their easy prep and simple ingredients, this recipe is a must-try for anyone looking to add a cozy, homemade twist to their baking repertoire. Whether served warm from the oven or stored for on-the-go munching, these Carrot Walnut Muffins are a flavorful, satisfying treat you’ll come back to again and again!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 pieces Large eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots, finely shredded
- 0.75 cup Walnuts, chopped
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with cooking spray.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and milk. Whisk until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded carrots and chopped walnuts until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 22 to 25 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 5-10 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 for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 18.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 114 mg | 2% | |
*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.
