Description
Indulge in the warmth of Mother’s Day Carrot Cake Muffins, a delightful blend of sweet carrots, crunchy walnuts, and aromatic cinnamon. These moist muffins are perfect for brunch or as a tasty afternoon treat, filling your home with an inviting aroma that brings everyone together. With their vibrant orange hue and rich flavor, they’re sure to create cherished memories on any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup shredded carrots (about 2 medium carrots)
- 2 large eggs
- 1 tsp ground cinnamon
- ½ cup chopped walnuts (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs with granulated sugar and vanilla extract until well combined. Stir in grated carrots.
- Gently fold the wet mixture into the dry ingredients until just combined—avoid overmixing.
- If using walnuts, fold them in now.
- Fill each muffin cup about two-thirds full and bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 185
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg