These tasty muffins are extra moist and jam packed with flavor.
We love this recipe because carrot muffins are sweet and delicious. It’s a great beginner recipe for young cooks in the kitchen, and the results do not disappoint! Bake them up in just a few steps and have muffins all week long! These easy muffins have a wholesome, mildly sweet flavor with a moist texture that’s cake-like; this recipe is definitely a keeper!
Ingredients
CARROTS (& APPLE) Of course this recipe uses shredded carrots but we add in shredded apple too. It makes these muffins extra moist. DRY INGREDIENTS The typical muffin ingredients are here, flour, baking powder, cinnamon, and salt. Give them a stir with a whisk, this adds air in place of sifting. WET INGREDIENTS Sugar, eggs and oil combine to make these moist. Use an oil (like vegetable oil) that has a mild flavor.
How to Make Carrot Muffins
Tips for Perfect Muffins
Be sure to measure the flour by spooning flour into the measuring cup (not scooping it with the measuring cup). Combine wet & dry ingredients just until mixed, the batter should be a bit lumpy. Fill muffin wells about 2/3 full. Ovens can vary, check the muffins a bit early to see if they’re done so they don’t overcook. If a toothpick comes out clean, they’re ready.
Storage
Keep muffins in a zippered bag or airtight container at room temperature. They should keep about 4-5 days. Carrot muffins are also super easy to freeze! Simply freeze them when they are fully cooled by popping them in a zippered bag with the date labeled on the bag. They should keep about a month or so in the freezer.
Muffins & More
Blueberry Banana Muffins – full of fresh fruit Cranberry Orange Scones – perfect with coffee The Best Zucchini Bread – no fail recipe Banana Chocolate Chip Muffins – quick & delicious snack Classic Banana Bread – moist & flavorful
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