Deliciously Nutty Carrot Muffins
These Deliciously Nutty Carrot Muffins blend the wholesome goodness of whole wheat flour with the natural sweetness of freshly grated carrots. Enhanced with warm spices and crunchy walnut pieces, these muffins are perfect for breakfast, an afternoon snack, or even dessert. They're not only tasty but also packed with nutrients, making them a guilt-free treat. Enjoy them fresh from the oven or save them for later – they stay moist and delicious! Share the love by making a double batch; these muffins are always a hit!
22
Servings
N/A
Calories
13
Ingredients
Ingredients
Whole Wheat Flour
1 1/2 cups (measured)
Sugar
1 cup (granulated)
Baking Soda
1 1/2 teaspoons (sifted)
Baking Powder
1 teaspoon (sifted)
Ground Cinnamon
1 teaspoon (freshly ground)
Ground Cloves
1/2 teaspoon (freshly ground)
Freshly Grated Nutmeg
1/2 teaspoon (freshly grated)
Ground Allspice
1/2 teaspoon (ground)
Salt
1/2 teaspoon (kosher)
Canola Oil
2/3 cup (measured)
Eggs
3 (slightly beaten)
Carrots
1 3/4 lbs (grated (about 5-6 cups))
Walnut Halves
3 cups (chopped (optional))
Instructions
1
Preheat your oven to 350°F (175°C). Prepare your muffin pans by lining them with muffin papers or greasing them lightly.
2
In a large mixing bowl, combine the whole wheat flour, sugar, baking soda, baking powder, ground cinnamon, ground cloves, grated nutmeg, ground allspice, and salt. Mix well until evenly distributed.
3
Add the canola oil and slightly beaten eggs to the dry mixture. Stir until the batter is smooth and well combined.
4
Fold in the grated carrots, ensuring each piece is coated with batter. The mixture may look more like a pile of carrots than a batter, which is perfectly normal. If desired, add in the chopped walnuts and fold gently to incorporate.
5
Spoon the batter into the prepared muffin cups, filling each one all the way to the top since these muffins don't rise significantly during baking.
6
Bake in the preheated oven for 17-19 minutes, or until the tops are starting to brown. For best results, lower the oven temperature to 325°F (163°C) and bake for an additional 3-5 minutes to ensure the centers are cooked through.
7
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. It's best to let them cool for about 20 minutes before enjoying to achieve the perfect moist texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Deliciously Nutty Carrot Muffins?
They are a wholesome treat made with whole wheat flour, freshly grated carrots, warm spices, and crunchy walnuts.
How many muffins does this recipe make?
This recipe yields approximately 22 muffins.
What type of flour is used in this recipe?
This recipe specifically uses whole wheat flour for a more nutritious muffin.
What spices are included in the batter?
The muffins are flavored with ground cinnamon, ground cloves, grated nutmeg, and ground allspice.
How much carrot do I need?
You will need 1 3/4 lbs of carrots, which is about 5 to 6 cups when grated.
Are the walnuts optional?
Yes, the 3 cups of chopped walnut halves are listed as optional.
What is the initial oven temperature?
The oven should be preheated to 350°F (175°C).
How long is the first baking phase?
The muffins should bake at 350°F for 17 to 19 minutes.
Is there a temperature change during baking?
Yes, after the initial bake, lower the temperature to 325°F (163°C) for the final few minutes.
Why is the oven temperature lowered at the end?
The temperature is lowered for an additional 3 to 5 minutes to ensure the centers are cooked through without over-browning the tops.
Should I use muffin liners?
You can either use muffin papers or grease the pans lightly.
What type of oil is recommended?
The recipe calls for 2/3 cup of canola oil.
How many eggs are required?
This recipe requires 3 eggs, slightly beaten.
How much sugar is in the recipe?
The recipe uses 1 cup of granulated sugar.
Do these muffins rise a lot?
No, they do not rise significantly during baking.
How much should I fill the muffin cups?
Because they don't rise much, you should fill each cup all the way to the top.
What should the batter look like after adding carrots?
It is normal for the mixture to look more like a pile of carrots than a traditional batter.
How long should the muffins cool?
Allow them to cool in the pan for a few minutes, then transfer to a wire rack for about 20 minutes.
What type of salt is best for this recipe?
The ingredient list specifies 1/2 teaspoon of kosher salt.
Is the nutmeg fresh?
The recipe recommends using 1/2 teaspoon of freshly grated nutmeg.
What category of food is this?
These are categorized as Quick Breads.
Can these muffins be eaten for breakfast?
Yes, they are perfect for breakfast, snacks, or dessert.
Are these muffins moist?
Yes, the description notes they stay moist and delicious even if saved for later.
Is it okay to double the batch?
Yes, the recipe suggests making a double batch because they are always a hit.
What leavening agents are used?
The recipe uses both baking soda (1 1/2 teaspoons) and baking powder (1 teaspoon).
How should I prepare the dry ingredients?
Combine the flour, sugar, leavening agents, and spices in a large bowl and mix until evenly distributed.
When should I add the oil and eggs?
Add the oil and slightly beaten eggs to the dry mixture after they are well-mixed.
How do I incorporate the carrots?
Fold in the grated carrots ensuring each piece is coated with batter.
Can I use different nuts?
While the recipe calls for walnuts, you could potentially swap them, though walnuts are the signature nut for this version.
What is the preparation for the carrots?
The carrots should be grated, yielding about 5-6 cups.