Ingredients (makes ~12 muffins)
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- ½ tsp salt
- ¾ cup (150g) sugar (white or brown)
- 2 large eggs
- ½ cup (120ml) vegetable oil (or melted butter)
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (about 2–3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins (optional)
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs and sugar until smooth. Add oil, milk, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the grated carrots, nuts, and raisins (if using).
- Divide batter evenly into muffin cups (about ¾ full).
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes, then transfer to a rack.
✨ Tips for the Best Muffins
- Don’t overmix—this keeps them soft and fluffy
- Use freshly grated carrots for better moisture and flavor
- Add a sprinkle of brown sugar on top before baking for a slightly crisp top
- For extra richness, swap half the oil with unsweetened applesauce
🧁 Optional Cream Cheese Glaze
Mix:
- 2 oz (60g) cream cheese (softened)
- ½ cup powdered sugar
- 1–2 tbsp milk
- Splash of vanilla
Drizzle over cooled muffins for a bakery-style finish.