Soft & Moist Carrot Muffins Recipe
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.
- 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
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
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease or line your muffin tins with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, vegetable oil, and eggs together until the mixture is smooth and well blended.
- 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.
- Add Fruits: Lightly fold in the shredded carrots, shredded apple, and raisins to evenly distribute them without breaking down the batter.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin tins, filling each about 2/3 full to allow room for rising.
- 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.
- 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
Find it online: https://thedishspot.com/soft-and-moist-carrot-muffins-recipe/
