Delicious Carrot Cake Muffins
Moist, fluffy, and bursting with cozy spices, these Delicious Carrot Cake Muffins are the perfect handheld treat for breakfast, snack time, or dessert. Made with freshly grated carrots, a touch of Greek yogurt for added moisture, and an aromatic blend of cinnamon and nutmeg, these muffins deliver all the classic flavors of a carrot cake in a convenient and portable form. Optional mix-ins like crunchy walnuts or sweet raisins elevate their texture and flavor, making them irresistibly satisfying. Ready in under 40 minutes, these muffins are easy to whip up and ideal for meal prep, staying fresh for days in an airtight container. Whether you’re looking for a quick grab-and-go option or a delightful homemade baked good, these carrot cake muffins will become a favorite in no time!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Vegetable oil
- 0.25 cups Plain Greek yogurt
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Grated carrots
- 0.5 cups Chopped walnuts or pecans (optional)
- 0.25 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. Set aside.
In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract until the mixture is smooth and creamy.
Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are fine.
Fold in the grated carrots, ensuring they are evenly distributed throughout the batter. If using, gently stir in the chopped walnuts or pecans and raisins.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the muffins warm, or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 373.4 g | 136% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 208.7 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 364 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1494 mg | 32% | |
*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.
