Description
These Mother’s Day Carrot Cake Muffins are a heartwarming blend of moist cake and tender carrots, spiced with cinnamon and nutmeg, and topped with crunchy walnuts. Perfect for celebrating that special day, these muffins are easy to make and promise to fill your kitchen with an irresistible aroma. Enjoy them fresh from the oven or as a sweet treat any time of year!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup vegetable oil (or applesauce)
- 1 cup grated carrots (fresh)
- 1/2 cup chopped walnuts (or pecans)
- 1/3 cup raisins or crushed pineapple (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and mix in vegetable oil until smooth. Add grated carrots and nuts if desired.
- Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Fill each muffin cup about two-thirds full and sprinkle extra nuts on top if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for about 5 minutes before transferring to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg