Description
Delight in these moist and flavorful Carrot Cake Muffins, packed with grated carrots, pineapple, and warm spices. Perfect for a healthy breakfast or a satisfying snack, these muffins offer a balanced sweetness with optional nuts and coconut for added texture.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ¼ cup shredded coconut
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently just until the flour is moistened; avoid overmixing to keep the muffins tender.
- Fold in Carrots, Pineapple & Add-ins: Carefully fold in the grated carrots, drained crushed pineapple, and if desired, chopped walnuts or pecans and shredded coconut for added flavor and texture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake the Muffins: Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them onto a wire rack to cool completely before serving or storing.
Notes
- These muffins are delicious on their own or topped with a dollop of cream cheese frosting for extra indulgence.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate to keep them fresh longer.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Ensure pineapples are well drained to avoid soggy batter and muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
