Moist Carrot Cake Muffins
These Moist Carrot Cake Muffins are my family's favorite snack or breakfast along with coffee. They have a wholesome, mildly sweet flavor with a moist texture, just the perfect amount of spice and crunch of walnut.
Ingredients
- 1 cup all-purpose flour (120g )
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon powder
- ⅛ tsp salt
- ½ cup chopped walnuts (50gr)
- 1 cup grated carrot
- ⅔ cup canola oil or melted butter (150ml)
- ¼ cup caster sugar (50gr)
- 2 medium-sized eggs
Instructions
- Preheat oven to 350 Fahrenheit (or 180 Celsius)
- In the large bowl, whisk well together the sugar and eggs
- Add little by little the oil and whisk frequently until well combined (Watch me do this in the video below.)
- Add grated carrot and chopped walnut and mix well.
- Combine flour, baking soda, baking powder, salt, and ground cinnamon.
- Pour the wet ingredients into the dry and stir until everything is just combined and you have a nice thick batter.
- Then fill muffin tins 3/4 full and top with chopped walnut.
- Bake for 20 to 25 minutes or until set through and a toothpick comes out clean. Let cool on a wire rack.
- Serve and enjoy!
Watch How to do it
Zoe's Notes
- Vegan muffin recipe? You can replace the egg with some chia eggs. Watch more here how to make Chia Eggs.
- Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy.
- All ingredients should be used at room temperature for best results. Room temperature ingredients will make fluffier carrot muffins. Cold ingredients don't incorporate as well as when they are at room temperature.
- Don’t over-bake. Just bake 20 to 25 minutes or until set through and a toothpick comes out clean.
- Don't open the oven door during the first half of cooking time as this can cause the temperature in the oven to be unstable and your muffins to sink.
- Store: Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. Freeze muffins for up to 3 months.