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

25 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Dec 7, 2022

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.

Rate

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

prep time 15 Min

cook time 20 Min

method Bake

yield 12 Muffins

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

How To Make carrot muffins

Step 1

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

Step 2

In a medium bowl whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground netmeg, and ground ginger.
Step 3

In a large bowl stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
Step 4

Add the dry ingredients to the wet ingredients mixing just until combined. Stir in the carrots and walnuts.
Step 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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