Description
These Carrot Muffins with Nuts are soft, moist, and warmly spiced with cinnamon. Made with freshly grated carrots and crunchy walnuts or peanuts, they’re perfect for breakfast or snacking.
Ingredients
All-purpose flour – 2 cups (250g)
Grated carrots – 1½ cups (180g)
Granulated sugar – ¾ cup (150g)
Vegetable oil – ½ cup (120ml)
Eggs – 2 large
Milk – ¼ cup (60ml)
Baking powder – 1 teaspoon (5g)
Baking soda – ½ teaspoon (3g)
Salt – ¼ teaspoon
Ground cinnamon – 1 teaspoon (2.5g)
Vanilla extract – 1 teaspoon (5ml)
Chopped nuts – ¾ cup (90g)
Extra chopped nuts for topping
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Whisk flour, baking powder, baking soda, salt, and cinnamon.
3. Whisk eggs, sugar, oil, milk, and vanilla.
4. Combine wet and dry ingredients gently.
5. Fold in grated carrots and nuts.
6. Fill muffin cups ¾ full and top with extra nuts.
7. Bake 20–25 minutes until a toothpick comes out clean.
8. Cool slightly before serving.
Notes
Use freshly grated carrots for moisture.
Do not overmix batter.
Muffins freeze well.
Toast nuts for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg