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Carrot Muffins

Tender carrot muffins with brown sugar, cinnamon, grated carrots, and crunchy walnuts.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts
  • 1 tsp ground cinnamon

Equipment

  • 12-cup muffin pan
  • Large mixing bowl

Method
 

  1. Whisk the flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
  2. Add the eggs and oil, then stir until nearly combined before folding in the carrots and walnuts.
  3. Divide the batter among a lined 12-cup muffin pan, filling each cup about three-quarters full.
  4. Bake at 350°F for 20 to 24 minutes, until the centers are set and a toothpick comes out with a few moist crumbs.
  5. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack.

Notes

  • Do not overmix the batter, or the muffins may become dense.
  • Use freshly grated carrots for the best moisture and texture.
  • Store cooled muffins in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.