Description
These Ultimate Carrot Muffins are moist, flavorful, and perfectly spiced, featuring freshly grated carrots, crushed pineapple, and crunchy walnuts. Ideal for breakfast or a snack, they offer a delightful balance of sweetness and spice with a tender crumb.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, at room temperature
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple (about ⅔ cup)
- 1 ½ cups finely shredded carrots
- ⅔ cup chopped walnuts
Instructions
- Preheat oven to 425°F (220°C). Line a 12-count muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, combine granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in carrots and walnuts.
- Spoon batter into muffin liners, filling each about ¾ full.
- Bake at 425°F (220°C) for 5 minutes. Reduce temperature to 350°F (175°C) and bake for 15-17 minutes until a toothpick inserted comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Scoop flour with a spoon and level off for accurate measurement.
- Use paper liners to prevent sticking and simplify cleanup.
- Avoid overmixing to keep muffins tender.
- Grate carrots at an angle for finer shreds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Keywords: Easy Moist Carrot Muffins