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Moist Carrot Muffins

These carrot muffins are made using overripe carrots to add natural sweetness and depth, resulting in a tender, moist crumb with a slightly earthy aroma. The baking process transforms simple ingredients into a comforting treat with a golden top and soft interior, perfect for breakfast or a snack. Their rustic appearance is complemented by warm spices and optional add-ins like nuts or dried fruit.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: baked goods
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Carrots finely grated, overripe preferred
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup brown sugar packed
  • 2 large eggs
  • ¼ cup neutral oil sunflower or canola
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 teaspoon vanilla extract optional
  • Optional nuts or dried fruit chopped, for mix-ins

Equipment

  • Muffin tin
  • Grater
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
  2. Finely grate the carrots using a box grater until you have about 2 cups. If the carrots are very soft or overripe, give them a gentle squeeze to remove excess moisture but keep them moist enough to add flavor and moisture to the batter.
  3. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents and spices.
  4. In another bowl, beat the eggs with a whisk until frothy. Add the brown sugar, oil, and vanilla extract, and mix until the mixture is smooth and slightly bubbly.
  5. Gently fold the grated carrots into the wet mixture, ensuring they are evenly coated and distributed, which will help infuse moisture and sweetness throughout the batter.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; a few streaks are okay.
  7. If desired, fold in chopped nuts or dried fruits for extra flavor and texture, distributing them evenly throughout the batter.
  8. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Gently tap the tin on the counter to settle the batter and release any trapped air bubbles.
  9. Bake in the preheated oven for 20–25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean. The muffins will have a slight spring when gently pressed.
  10. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely; this prevents sogginess and helps set the crumb.
  11. Once cooled, enjoy these moist, fragrant carrot muffins at room temperature or slightly warmed. They keep well in an airtight container for up to 3 days or can be frozen for longer storage. Serve with a pat of butter or a drizzle of honey if desired.

Notes

For a dairy-free version, substitute yogurt with coconut or almond yogurt. Feel free to add chopped nuts or dried fruit to customize your muffins. Using overripe carrots enhances sweetness and moisture, making these muffins particularly tender and flavorful.