The Muffins Carrot Apple
Moist, fluffy, and packed with flavor, The Muffins Carrot Apple recipe brings together the natural sweetness of grated carrots and apples with the warm spice of cinnamon and nutmeg. These easy-to-make muffins are made with a blend of granulated and brown sugar for a perfectly balanced sweetness, while a rich splash of vanilla and buttery texture elevate their taste to bakery-worthy perfection. Optional additions like chopped walnuts or raisins add a delightful crunch and chew, making these muffins a versatile treat for breakfast, brunch, or an afternoon snack. With just 15 minutes of prep time and yielding 12 muffins, this recipe is ideal for busy mornings or meal prepping. Best of all, they store beautifully, so you can enjoy the delicious taste of homemade muffins anytime! Perfect keywords: carrot apple muffins, easy muffin recipe, wholesome baking, breakfast ideas, kid-friendly snacks.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted and cooled
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Grated carrots
- 1 cup Grated apple (peeled and cored)
- 0.5 cup Milk
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the grated carrots, grated apple, and milk until evenly distributed. If using walnuts or raisins, gently fold them in at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 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 about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 513.3 g | 187% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 288.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 481 mg | 37% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2101 mg | 45% | |
*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.
