Spicy Carrot Muffins
Perfectly blending warm spices with a kick of heat, these Spicy Carrot Muffins are a flavorful twist on a classic baked treat. Packed with finely grated carrots, aromatic cinnamon and nutmeg, and optional chili powder for a subtle spicy edge, these muffins offer a moist texture and vibrant taste in every bite. A touch of brown sugar balances the spices, while rich vanilla extract adds depth to the batter. Optional chopped walnuts or pecans lend a delightful crunch, making these muffins irresistible for breakfast or as a snack. Ready in just 35 minutes, they’re ideal for anyone seeking a unique and bold take on carrot-based baking. Don’t forget to serve them warm for maximum flavor! Keywords: spicy carrot muffins, carrot recipes, baking with carrots, spiced muffins, breakfast recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground chili powder (optional, for heat)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots, finely grated
- 0.25 cup Milk
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and chili powder. Set aside.
In a separate bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until well combined.
Add the eggs and vanilla extract to the wet mixture, and whisk again until smooth.
Stir in the grated carrots and milk until evenly distributed.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix as this can make the muffins dense.
If using, gently fold in the chopped nuts at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
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 pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve slightly warm or at room temperature. Enjoy your Spicy Carrot Muffins!
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 178.7 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 436 mg | 34% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1999 mg | 43% | |
*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.
