Description
Delicious and moist carrot muffins made with shredded carrot, apple, and raisins, spiced with cinnamon for a warm, comforting flavor. Perfectly tender with a golden top, these muffins are great for breakfast or a healthy snack.
Ingredients
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
Add-ins
- 2 cups shredded carrot
- 1 apple (peeled and shredded)
- ½ cup raisins
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare your muffin tins by greasing them or lining them with muffin cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until evenly combined to ensure consistent texture throughout the muffins.
- Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, vegetable oil, and eggs until the mixture is smooth and slightly fluffy, which helps incorporate air into the batter.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the muffins light and tender.
- Add Carrots, Apple, and Raisins: Fold in the shredded carrots, shredded apple, and raisins carefully to distribute them evenly without deflating the batter.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin tins, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tins in the preheated oven and bake for 25 to 29 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
- To keep muffins moist, avoid overbaking.
- Substitute raisins with nuts or dried cranberries for variation.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Allow muffins to cool before removing from the tin to prevent breakage.
