Soft & Moist Carrot Muffins Recipe

Introduction

These soft and moist carrot muffins are a delightful treat perfect for breakfast or a snack. Packed with shredded carrots, apple, and raisins, they offer a naturally sweet and tender bite every time.

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

1. Step 1: Preheat your oven to 375°F and grease or line a muffin tin with paper cups.
2. Step 2: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until combined.
3. Step 3: In a separate bowl, whisk together the sugar, vegetable oil, and eggs until the mixture is smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined; be careful not to overmix.
5. Step 5: Lightly fold in the shredded carrots, shredded apple, and raisins, ensuring everything is evenly distributed.
6. Step 6: Divide the batter evenly among the prepared muffin cups.
7. Step 7: Bake for 25 to 29 minutes, or until the muffin tops turn golden and a toothpick inserted into the center comes out clean.

Tips & Variations

• For extra moisture, consider adding ½ cup of crushed pineapple or substituting some vegetable oil with applesauce.
• You can swap raisins for chopped walnuts or pecans for a nutty twist.
• Ensure not to overmix the batter to keep the muffins tender and light.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour in this recipe?

Yes, you can substitute whole wheat flour for all-purpose flour, although the muffins may be denser. Consider using half whole wheat and half all-purpose for a lighter texture.

How do I prevent the muffins from drying out?

Be careful not to overbake and avoid overmixing the batter. Adding ingredients like applesauce or crushed pineapple can also help maintain moisture.

Soft & Moist Carrot Muffins Recipe

Print Recipe

★★★★★

4.4 from 99 reviews

These soft and moist carrot muffins are a delightful treat packed with fresh shredded carrots, sweet apple, and plump raisins. Perfectly spiced with cinnamon and baked to golden perfection, they make a wholesome breakfast or a tasty snack any time of day.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt

Wet Ingredients

• 1 cup granulated sugar
• 1 cup vegetable oil
• 3 eggs
• 2 cups shredded carrot
• 1 apple, peeled and shredded
• ½ cup raisins

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease or line your muffin tins with paper liners to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, vegetable oil, and eggs together until the mixture is smooth and well blended.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir gently just until combined, being careful not to overmix to keep the muffins tender.
5. Add Fruits: Lightly fold in the shredded carrots, shredded apple, and raisins to evenly distribute them without breaking down the batter.
6. Fill Muffin Tins: Divide the batter evenly among the prepared muffin tins, filling each about 2/3 full to allow room for rising.
7. Bake: Bake in the preheated oven for 25-29 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Remove from oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• For extra moisture, substitute half of the vegetable oil with unsweetened applesauce.
• Feel free to add a handful of chopped nuts like walnuts or pecans for crunch.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• To make these muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Keywords: carrot muffins, moist muffins, cinnamon muffins, apple muffins, healthy muffins, baked muffins, raisin muffins, breakfast muffins