carrot muffins

Name: Carrot Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; 1/2 teaspoons baking soda; ½ teaspoon salt; 2 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ½ cup granulated sugar; ¼ cup brown sugar; 2 large eggs at room temperature; ¾ cup vegetable oil; 1 teaspoon vanilla extract; 1 (8 ounce) can crushed pineapple (⅔ cup); 1 ½ cups finely shredded carrots; ? cup chopped walnuts

These are sky-high Bakery style Carrot Muffins dotted with shredded carrots, crushed pineapple, and walnuts and spiced with ground cinnamon and ground ginger.

review

Recipe by

Beth Pierce

@smalltownwoman

Old Monroe, MO

These moist Carrot Muffins bake up perfectly every time with plenty of freshly grated carrots, pineapple, and walnuts. They are tall bakery-style muffins packed with flavor and just the right balance of spice from cinnamon and ginger. Bake a fresh batch today and freeze half for a quick on-the-go breakfast or snack in the weeks ahead.

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yield 12 Muffins

prep time 15 Min

cook time 20 Min

method Bake

Ingredients For carrot muffins

2 cups

all-purpose flour
1 ½

teaspoons baking powder
1/2

teaspoons baking soda
½

teaspoon salt
2 teaspoon

ground cinnamon
½

teaspoon ground ginger
¼

teaspoon ground nutmeg
½

cup granulated sugar
¼

cup brown sugar
2

large eggs at room temperature
¾

cup vegetable oil
1 teaspoon

vanilla extract
1

(8 ounce) can crushed pineapple (⅔ cup)
1 ½

cups finely shredded carrots
?

cup chopped walnuts

How To Make carrot muffins

1
Preheat oven to 425 degrees. Line 12 count standard muffin tin with paper liners.

2
In a medium bowl whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground netmeg, and ground ginger.
3
In a large bowl stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
4
Add the dry ingredients to the wet ingredients mixing just until combined. Stir in the carrots and walnuts.
5
Fill the muffin liners just shy of the top with the batter. Bake for 5 minutes at 425. Without opening the oven reduce the temperature to 350 degrees. Bake for 15-17 minutes or just until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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carrot muffins

Ingredients For carrot muffins

How To Make carrot muffins

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