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Delightful Carrot Cake Muffins

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Indulge in the warm, comforting flavors of freshly baked Carrot Cake Muffins. Bursting with spices, sweet carrots, and crunchy walnuts, these muffins are perfect for any occasion—whether it’s breakfast, brunch, or a midday treat. Their moist texture and delightful sweetness will transport you back to cherished moments filled with laughter and good company. Easy to make and irresistibly delicious, these muffins are a must-try!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup shredded carrots (about 2 medium carrots)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins or cranberries (optional)

Instructions

  1. 1. Preheat the oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
  2. 2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
  3. 3. In another bowl, beat eggs and oil together until smooth. Stir in the grated carrots along with any nuts or raisins you wish to add.
  4. 4. Gently fold the wet mixture into the dry ingredients using a spatula until just combined.
  5. 5. Fill each muffin cup about two-thirds full using an ice cream scoop or spoon.
  6. 6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Keywords: For added moisture, replace vegetable oil with unsweetened applesauce. Experiment with different add-ins like shredded coconut or pineapple for unique flavors. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.

Find it online: https://cookingwithruth.com/irresistible-carrot-cake-muffins-for-cozy-mornings/