Easy Moist Carrot Muffins

These are sky-high Bakery style Carrot Muffins dotted with shredded carrots, crushed pineapple, and walnuts and spiced with ground cinnamon and ground ginger.

Course muffins

Cuisine American

Keyword carrot cake muffins, carrot cake muffins recipes, carrot muffin recipes

Prep Time 15

Cook Time 20

Servings muffins

Calories 346kcal

Author Beth Pierce

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
1/2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup granulated sugar
¼ cup brown sugar
2 large eggs at room temperature
¾ cup vegetable oil
1 teaspoon vanilla extract
1 8 ounce can crushed pineapple (⅔ cup)
1 ½ cups finely shredded carrots
⅔ cup chopped walnuts

Instructions

Preheat oven to 425 degrees. Line 12 count standard muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
In a large mixing bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
Add the dry ingredients to the wet ingredients mixing just until combined. Fold in the carrots and walnuts.
Fill the muffin liners just shy of the top with the batter. Bake for 5 minutes at 425. Without opening the oven, reduce the temperature to 350 degrees. Bake for 15-17 minutes or just until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Notes

For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I like the unbleached chlorine-free baking cups.
Use oat flour, almond flour, or gluten-free flour blend for gluten-free muffins.
You can substitute coconut oil or canola oil for the vegetable oil.
Do not overmix the batter for optimal texture, as it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
For a change of taste and more protein, substitute pecan, pumpkin seeds, or pistachio nuts for the walnuts. Or add a handful of chocolate chips, raisins, apples, or some orange zest.
I shred the carrots using the smaller side of a box grater. Simply grate the carrot at an angle to get pieces just a tad bit longer than straight on.
The muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Turn these tasty muffins into cupcakes with my cream cheese frosting.
Store on the counter in an airtight container for up to 4 days.
See more below about flash-freezing muffins.

Nutrition