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Moist Carrot Muffins

Moist Carrot Muffins: Irresistibly Soft and Flavorful Treats

These Moist Carrot Muffins are a deliciously soft breakfast treat with sweet carrots and spices, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1 cup Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk or Buttermilk
  • 2 cups Finely Grated Carrots
  • 1/2 cup Chopped Walnuts or Pecans optional
  • 1/2 cup Raisins optional

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare your muffin tin.
  2. Whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
  3. In another bowl, combine the eggs, granulated sugar, vegetable oil, vanilla extract, and milk. Whisk until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Fold in the grated carrots and optional mix-ins like walnuts or raisins.
  6. Fill each muffin cup about three-quarters full with the batter.
  7. Bake for 20-25 minutes, checking for doneness with a toothpick.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 450IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

For best results, avoid overmixing the batter and use finely grated carrots for an even texture.

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