Description
These moist and flavorful carrot cake muffins are made in one bowl with simple ingredients, perfect for quick homemade baking. They feature warm spices, shredded carrots, and optional walnuts for a satisfying crunch.
Ingredients
Scale
- 1 ½ cups (190 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams, packed) brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ⅓ cup (80 ml) vegetable oil
- ⅓ cup (80 grams) plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups (about 3 medium) finely shredded carrots
- ½ cup (60 grams) chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
- Grate the carrots finely using a box grater and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the eggs, vegetable oil, Greek yogurt, and vanilla extract to the dry ingredients. Stir gently with a wooden spoon or whisk until just combined, avoiding overmixing.
- Fold in the shredded carrots and chopped walnuts (if using) with a spatula, distributing evenly.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-22 minutes. Check at 18 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the muffins are done.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack.
Notes
Do not overmix the batter to avoid dense muffins. Finely shred carrots for even moisture distribution. Toast walnuts before chopping for deeper flavor. Rotate muffin tin halfway through baking if oven heats unevenly. Let muffins cool in the tin before transferring to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
Keywords: carrot cake muffins, one-bowl muffins, easy baking, moist muffins, homemade muffins, carrot cake, walnut muffins, quick muffins