Carrot Cake Muffins
Delicious and moist carrot cake muffins perfect for a quick snack or dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup shredded carrots packed
- 0.75 cup granulated sugar
- 0.5 cup vegetable oil or melted butter
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together sugar, oil, eggs, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded carrots.
- Divide batter evenly among muffin cups. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 1 month.