Description
These carrot muffins are soft, moist, and bursting with flavor! Perfect for breakfast, brunch, or an afternoon snack, they combine shredded carrots, sweet apple, and warm spices for a wholesome treat. The addition of raisins gives a subtle chewiness, making each bite perfectly satisfying. Easy to make and family-friendly, these muffins are guaranteed to disappear fast!
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups shredded carrot
- 1 apple, peeled and shredded
- ½ cup raisins
Instructions
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Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with parchment liners.
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In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
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In a separate bowl, whisk together the sugar, oil, and eggs until smooth.
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Stir the wet mixture into the dry ingredients just until combined; do not overmix.
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Gently fold in the shredded carrots, shredded apple, and raisins.
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Divide the batter evenly among the prepared muffin cups.
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Bake for 25-29 minutes, or until the tops are golden and a toothpick inserted comes out clean.
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Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serving Tips
- Serve warm with a pat of butter or cream cheese spread.
- Pair with a hot cup of coffee, tea, or milk for breakfast or snack.
- Add a drizzle of honey or a dusting of powdered sugar for extra sweetness.
Storage Tips
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week.
- Freeze for up to 3 months; thaw at room temperature or warm in the microwave for 15-20 seconds.