Description
Delightful muffins packed with shredded carrots and optional walnuts or pecans, perfect for cozy mornings or as a tasty grab-and-go snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup melted butter
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups shredded carrots
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Fold in the shredded carrots and walnuts or pecans.
- Scoop the muffin batter into the prepared muffin cups, filling them two-thirds full. Bake for 18-20 minutes.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
For an extra moist muffin, use half yogurt or sour cream in place of some of the milk. Muffins can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg