Go Back
–+ servings

Moist Spiced Carrot Muffins

These moist, tender carrot muffins are fragrant with cinnamon, ginger, and cloves. They're perfect for breakfast, brunch, or an anytime snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Baking, Breakfast
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 1/2 cups peeled and grated carrots about 3 large carrots
  • 3 large eggs
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup avocado oil or other neutral oil
  • 2 teaspoons vanilla extract

Method
 

  1. Place a rack in the center of the oven and heat to 375°F. Butter or line a 12-well standard muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, ginger, salt, and cloves until evenly blended.
  3. Scatter the grated carrots into the flour mixture and toss with a rubber spatula until they're coated with flour.
  4. In a separate bowl or large liquid measuring cup, whisk the eggs, melted butter, avocado oil, and vanilla until smooth and well combined.
  5. Pour the wet mixture into the dry mixture and fold gently with the spatula just until no streaks of flour remain. Avoid overmixing to keep the texture tender.
  6. Spoon the batter into the prepared muffin cups, distributing evenly. Bake for 18 to 20 minutes, until tops are deep golden and a toothpick inserted in the center comes out clean.
  7. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes, then lift them out and let them cool fully on the rack.

Nutrition

Calories: 290kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 6gCholesterol: 67mgSodium: 260mgFiber: 1gSugar: 18g

Notes

For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free baking flour such as Bob's Red Mill.
You can cut the sugar in half if you prefer a less sweet muffin, but expect a less tender crumb.
Grate your carrots on the large holes of a box grater rather than buying pre-shredded carrots for the best moisture.
Any mild oil works here; melted coconut oil or canola oil are fine substitutes for avocado oil.
Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
To reheat a frozen muffin, microwave it for 40 to 60 seconds or thaw overnight in the refrigerator.
For extra flavor, stir in 1/2 cup of raisins or chopped walnuts when folding the wet and dry ingredients together.

Tried this recipe?

Let us know how it was!