Description
These Carrot Cake Muffins are a delightful treat that perfectly balance sweetness and spice. Moist with a hint of crunch from nuts, they are a great option for breakfast or a snack.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Wet Ingredients:
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla until smooth.
- Incorporate Carrots and Pineapple: Stir in grated carrots and pineapple.
- Combine and Bake: Add the dry ingredients to the wet ingredients, stir until just combined. Fold in nuts if using. Divide batter into muffin cups and bake for 20–24 minutes until cooked through.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins freeze well for up to 2 months.
- For a sweeter variation, consider adding a cream cheese glaze or frosting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 17 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
