If you're a fan of both carrot cake and muffins, then you'll love this recipe for carrot cake muffins. These muffins are filled with warm spices, shredded carrots, and a hint of vanilla. They're perfect for a quick breakfast or a sweet snack.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Stir in the grated carrots and chopped walnuts (if using).
- Line a muffin tin with paper liners and fill each liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions:
These muffins are delicious on their own, but you can also serve them with a dollop of cream cheese frosting for a more decadent treat. They're also great with a cup of coffee or tea.
