Description
Mother’s Day Carrot Cake Muffins are a delightful treat that blend the flavors of cinnamon, nutmeg, and fresh carrots into a moist, tender muffin. Perfect for brunch or dessert, they bring warmth and joy to any gathering. Picture your kitchen filled with their enticing aroma as you share these muffins with loved ones. Easy to make and visually appealing, they’re sure to impress.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup walnuts (chopped)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups grated carrots (fresh)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and chopped walnuts.
- Create a well in the dry mixture and add eggs, oil, vanilla extract, and grated carrots. Stir gently until just combined.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (68g)
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg