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carrot muffins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These moist Carrot Muffins bake up perfectly every time with plenty of freshly grated carrots, pineapple, and walnuts. They are tall bakery-style muffins packed with flavor and just the right balance of spice from cinnamon and ginger. Bake a fresh batch today and freeze half for a quick on-the-go breakfast or snack in the weeks ahead.

yield 12 Muffins
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For carrot muffins

  • 2 cups
    all-purpose flour
  • 1 ½
    teaspoons baking powder
  • 1/2
    teaspoons baking soda
  • ½
    teaspoon salt
  • 2 teaspoon
    ground cinnamon
  • ½
    teaspoon ground ginger
  • ¼
    teaspoon ground nutmeg
  • ½
    cup granulated sugar
  • ¼
    cup brown sugar
  • 2
    large eggs at room temperature
  • ¾
    cup vegetable oil
  • 1 teaspoon
    vanilla extract
  • 1
    (8 ounce) can crushed pineapple (⅔ cup)
  • 1 ½
    cups finely shredded carrots
  • ?
    cup chopped walnuts

How To Make carrot muffins

  • 1
    Preheat oven to 425 degrees. Line 12 count standard muffin tin with paper liners.
  • 2
    In a medium bowl whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground netmeg, and ground ginger.
  • 3
    In a large bowl stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
  • 4
    Add the dry ingredients to the wet ingredients mixing just until combined. Stir in the carrots and walnuts.
  • 5
    Fill the muffin liners just shy of the top with the batter. Bake for 5 minutes at 425. Without opening the oven reduce the temperature to 350 degrees. Bake for 15-17 minutes or just until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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