Description
These ultra moist carrot muffins with walnuts are soft, warmly spiced, and packed with shredded carrots and crunchy walnuts. They make a delicious breakfast, snack, or lunchbox treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup yogurt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together brown sugar, granulated sugar, eggs, vegetable oil, yogurt, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded carrots and chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Do not overmix the batter to keep the muffins tender.
- Store muffins in an airtight container for up to 3 days.
- You can substitute pecans for walnuts if preferred.
- Add raisins for extra sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 17 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
