Moist and Aromatic Carrot Muffins
Nutritious Homemade Carrot Muffins Recipe
Introducing a carrot muffin recipe that’s loved by everyone, young and old, for its tender texture and rich nutrition. These muffins are perfect as a snack or a satisfying meal replacement! Packed with 230g of fresh carrots, they’re a top choice for both delicious taste and health benefits. My mother-in-law also raved, saying she’d never tasted such wonderful bread. Try making these delightful muffins at home!
Basic Ingredients
- Cake flour 280g
- Granulated sugar 200g
- Baking soda 1 tsp
- Baking powder 1 tsp
- Ground cinnamon 1 tsp
- Salt 1 tsp
- Grapeseed oil 220g
- Eggs 180g
- Fresh carrots 230g (finely grated)
- Vanilla extract or vanilla oil 2-3 drops
Cooking Instructions
Step 1
First, sift the cake flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt into a bowl at least twice. Add the grapeseed oil to the dry ingredients and mix with a spatula using a cutting motion until just combined. Be careful not to overmix.
Step 2
Lightly beat the eggs to remove the chalazae. Gradually add the beaten eggs to the mixture in 2-3 additions, gently folding them in with the spatula until just incorporated. Continue mixing gently until the eggs are fully incorporated.
Step 3
Wash, peel, and finely grate or shred the fresh carrots. Add the prepared carrots to the batter and gently fold them in with the spatula. Finally, add 2-3 drops of vanilla oil (or extract) and mix lightly one more time to complete the batter.
Step 4
Line a muffin tin with paper liners. Using a scoop or piping bag, fill each muffin liner about 80% full with the batter. Avoid overfilling, as the muffins will rise during baking.
Step 5
Bake in a preheated oven at 180°C (350°F) for approximately 28-30 minutes. Baking time and temperature may vary slightly depending on your oven. You can test for doneness by inserting a skewer into the center; it should come out clean. Alternatively, bake at 190°C (375°F) for 25-30 minutes.
