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Carrot Cake Muffins

Freshly baked carrot cake muffins on clean counter
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Moist and flavorful carrot cake muffins packed with grated carrots and warm spices, perfect for a wholesome breakfast or snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat eggs with granulated sugar and brown sugar until combined.
  4. Add vegetable oil, Greek yogurt, and vanilla extract to the egg mixture and mix thoroughly.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Fold in grated carrots, and if using, walnuts and raisins.
  7. Divide the batter evenly among the muffin cups, filling about 3/4 full.
  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra richness, top muffins with a dollop of cream cheese frosting or sprinkle with powdered sugar before serving.

Find it online: https://thefoodieplanner.com/carrot-cake-muffins-delicious/