These carrot muffins are bakery style made right at home. They are moist, flavorful and loaded with shredded carrots, coconuts and walnuts.
It’s not springtime without blossoms and a carrot cake, at least for me. This year, I came up with these carrot muffins that have all the flavors of carrot cake that you love, but in grab and go size. Not overly sweet, super moist, with a hint of warm spices and perfectly fluffy and light texture.
Seriously, these muffins taste just like carrot cake, without the cream cheese frosting. They do not require any special equipment to make them. You can just grab a whisk and do it with your hands, the old fashioned way. I love the smell of something freshly baked with warming spices wafting from the kitchen to the whole house, the moment you open the oven.
HOW TO MAKE CARROT MUFFINS
- Combine the dry ingredients. In a large bowl, sift together flour, baking soda, baking powder, salt, and the spices. Set aside.
- Whisk the eggs, oil and sugar together. In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, vanilla extract and oil until combined. Then whisk in greek yogurt followed by grated carrots.
- Pour in dry ingredients. Gently mix in the dry ingredients, whisk well to combine but do not overmix. Fold in the nuts and shredded coconut.
- Bake. Divide the batter between muffin liners, filling each muffin about 3/4 full. Bake for 18-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
TIPS TO MAKE PERFECT CARROT MUFFINS
Measure the flour properly. Make sure to measure the flour by spooning flour into the measuring cup, then level it off. Adding too much flour will result in a dry and crumbly texture. We want them moist and soft.
Don’t over mix the batter. Overmixing can deflate the eggs and make the muffins tough and dense. Mix until everything combines, and the batter should be a bit lumpy.
Don’t over bake. Remove them out of the oven as soon as a toothpick inserted into the center comes out clean.
Use mild-flavored oil. Vegetable oil, canola or even coconut oil works well in this recipe. Olive oil is not recommended due to its strong flavor, but if you love it, go for it.
Shredded Carrot: Use whole carrots if you can and grate freshly. Pre-shredded carrots are too dry.
If you make this Carrot Muffins recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below. I love to share your photos! Happy Easter baking!
For More Carrot Recipes:
Carrot Muffins
Ingredients
- 1 1/2 cup (195g) all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (120ml) vegetable or canola oil
- 1/3 cup (70g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120g) Greek yogurt or sour cream
- 1 1/2 cups (165g) finely freshly grated carrots
- 1/4 cup (55g) pecans or walnuts, coarsely chopped
- 1/4 cup (20g) dry sweetened shredded coconut, optional
Instructions
- Preheat oven to 375ºF/190ºC. Line 12 muffin cups with liner papers or grease well.
- Grate the carrots using the fine grate side of a box grater. Set aside.
- In a large bowl, sift together flour, baking soda, baking powder, salt, and the spices. Set aside.
- In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, vanilla extract and oil until combined. Then whisk in Greek yogurt followed by grated carrots.
- Gently mix in the dry ingredients, whisk well to combine but do not overmix. Fold in the nuts and shredded coconut, optional.
- Divide the batter evenly between muffin liners, filling each muffin about 3/4 full. All the batter should be used up. Bake for 18-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Muffins are best the same day they are made but can be stored in an airtight container at room temperature for 2-3 days. Muffins can also be frozen for up to 2 months.
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