Carrot Muffins
- Preparation 15 min
- Cooking 20 to 25 minutes
- Servings 12 muffins
- Freezing Absolutely
Ads
🥕 Carrot Muffins: Soft, Flavorful, and the Perfect Excuse for a Second One
Hold onto your hat (or apron), because these carrot muffins are about to make you forget everything you thought you knew about homemade muffins! Perfectly soft, spiced with cinnamon, and just sweet enough, they’re ideal for breakfast, a snack, or even an impromptu dessert for the kids.
Here, you won’t find dry muffins that crumble at the first bite. Oh no, sir. We’re talking about the perfect blend of freshly grated carrots, applesauce for that extra softness, and a good dose of spices to wake up your taste buds. And while we’re at it, let’s throw in a handful of crunchy pecans because life’s too short for boring muffins.
Easy to make, quick to bake, and even quicker to disappear… These little gems are the kind of recipe you’ll make again and again, just for the joy of saying, “Yeah, I made that!” So, grab your whisk (the good one) and get ready to receive some compliments. 🔥
Ads
Ads
✅ Tips & Tricks for Even More Decadent Carrot Muffins!
🔪 Efficient Preparation
- Finely grate the carrots so they blend well into the batter and add maximum moisture.
- Use room temperature eggs for a smoother texture and better rise during baking.
- Don’t overmix the batter—just stir enough to incorporate the ingredients, or the muffins may turn out too dense.
🔥 Perfect Baking
- Preheat the oven to the right temperature before baking to ensure even cooking.
- Check doneness with a toothpick—it should come out clean or with a few moist crumbs, but no raw batter.
🥕 Customization & Substitutions
- Want more crunch? Add walnuts, slivered almonds, or even sunflower seeds.
- Love fruit? Mix in raisins, chopped dates, or dried cranberries.
- For extra indulgence, add a pinch of nutmeg and cardamom for a flavor explosion.
- Reducing sugar? Cut the brown sugar to ½ cup (125 ml) and replace it with 1 tbsp (15 ml) of maple syrup for a more natural sweetness.
- Gluten-free? Swap all-purpose flour for a 1:1 gluten-free flour blend.
🧊 Storage & Meal Prep
- At room temperature: Store muffins in an airtight container for up to 3 days.
- In the fridge: Keep them for up to 5 days, well-wrapped to prevent drying out.
- Freezing? Yes, it works great! Muffins can be frozen for up to 3 months in a sealed bag. To enjoy, thaw at room temperature or reheat in the microwave for a few seconds to bring back their softness.
With these tips, your carrot muffins will always be a hit—whether for brunch or a quick snack! 🧁🔥
Ads
Ads
Ingredients
Carrot muffins
- 1 1/2 cups (375 ml) all-purpose flour
- 1/2 cup (125 ml) whole-wheat flour
- 3/4 cup (180 ml) brown sugar
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) baking soda
- 2 tsp (10 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground ginger
- 1/2 tsp (2.5 ml) salt
- 1/2 cup (125 ml) vegetable oil
- 1/2 cup (125 ml) unsweetened applesauce
- 3 eggs
- 1 tsp (5 ml) vanilla extract
- 2 cups (500 ml) finely grated carrots (about 3-4 medium)
- 1/2 cup (125 ml) chopped pecans
Ads
Preparation
- Preheat the oven to 190°C (375°F). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
- In another bowl, whisk together the oil, applesauce, eggs, and vanilla until smooth.
- Incorporate the wet ingredients into the dry ingredients, mixing just enough until the batter is combined (avoid overmixing).
- Gently fold in the grated carrots and pecans.
- Divide the batter evenly among the muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Don’t over-mix the batter! Just fold in the ingredients until they’re well blended, without insisting.
If you prefer an egg-free version, you can use :
– 1 tbsp (15 ml) ground flax seeds + 3 tbsp (45 ml) water (let stand 5 min)
– 1 mashed banana
– 60 ml (¼ cup) applesauce
Absolutely! Walnuts, pecans, slivered almonds, raisins, dried cranberries or date pieces add great texture and a touch of sweetness.
Ads
Ads
Ads
Ads