Description

Indulge in the warmth of Mother’s Day Carrot Cake Muffins, where aromatic spices and sweet carrots create a delightful treat. These soft, tender muffins are perfect for brunch or as a heartfelt gift for mom. Easy to make and bursting with flavor, each bite is a comforting hug on a chilly morning. Experience the joy of baking together and create lasting memories with every delicious morsel.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 large eggs (room temperature)
1 cup grated carrots (freshly grated)
1/3 cup unsalted butter (melted, cooled)
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat eggs and mix in grated carrots, melted butter, and vanilla extract until combined.
Gently fold wet ingredients into dry ingredients until just combined; do not overmix.
If using nuts, fold them into the batter and reserve some for topping if desired.
Fill muffin cups two-thirds full with batter and bake for 18–22 minutes or until a toothpick comes out clean.
Cool in the pan for five minutes before transferring to wire racks.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (65g)
Calories: 200
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: For added sweetness, consider mixing in raisins or crushed pineapple. Store leftovers in an airtight container at room temperature for up to three days or freeze for later enjoyment.