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Carrot Cake Muffins

Delicious and moist carrot cake muffins that combine the classic flavors of carrot cake in a delightful, portable form. Perfect for breakfast or snacks!
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Course: Dessert
Cuisine: American
Keyword: carrot cake muffins, baking, desserts, snacks
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 180kcal

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup grated carrots
  • 1/2 cup crushed pineapple drained
  • 1/2 cup chopped walnuts optional

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the grated carrots and crushed pineapple.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • If using, fold in the chopped walnuts gently.
  • Divide the batter evenly among the muffin liners, filling each about two-thirds full.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Nutrition

Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Fiber: 1g