Carrot Apple Muffins
Moist and naturally sweet, these Carrot Apple Muffins are packed with fiber and optional nuts for a wholesome treat. Perfect for breakfast, snacks, or meal prep, they bake quickly and store well in the fridge or freezer.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 spatula
- 1 Grater
- 1 12-cup muffin tin
- 12 muffin liners or non-stick spray
- Toothpick for testing
Ingredients
- 1⅓ cups carrots peeled and grated
- 1 small apple peeled and grated
- 1⅓ cups all-purpose flour or 1-to-1 gluten-free flour
- ⅔ cup granulated sugar
- 2 eggs
- ½ cup vegetable oil canola, mild olive, or melted coconut
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup walnuts chopped (optional)
- ⅓ cup sweetened coconut optional
Instructions
- Preheat and Prepare Muffin Tin: Start by preheating your oven to 350°F (175°C) to ensure it reaches the ideal temperature while you prepare the batter. This helps the muffins bake evenly and rise properly. Line a 12-cup muffin tin with paper liners or lightly grease each cup with oil or non-stick spray. Proper preparation ensures the muffins release easily after baking.
- Mix Wet Ingredients: In a large mixing bowl, crack 2 eggs and whisk until the yolks and whites are fully combined. Add ½ cup vegetable oil and 1 tsp vanilla extract, whisking until the mixture is smooth and slightly frothy. This step creates a well-incorporated, moist base for your muffins.
- Incorporate Grated Carrot and Apple: Peel and grate 1⅓ cups of carrots and 1 small apple using a fine or medium grater. Add them directly to the wet mixture and fold gently with a spatula until evenly combined. The carrot and apple provide natural sweetness, moisture, and fiber to the muffins.
- Combine Dry Ingredients Separately: In a medium mixing bowl, combine 1⅓ cups all-purpose flour, ⅔ cup granulated sugar, ½ tsp baking soda, 1 tsp baking powder, 1½ tsp ground cinnamon, and ¼ tsp salt. Whisk thoroughly to break up any clumps and evenly distribute the leavening agents and spices, ensuring consistent flavor and texture.
- Fold Dry Ingredients Into Wet Mixture: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing; the batter should remain slightly lumpy and thick. Overmixing can create dense muffins instead of light and fluffy ones.
- Add Optional Nuts and Coconut: Fold in ½ cup chopped walnuts and ⅓ cup sweetened coconut, if using. These ingredients add texture, crunch, and subtle flavor. Gently incorporate them to maintain airiness in the batter.
- Portion Batter Into Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. Smooth the tops with the back of a spoon for even baking. Proper portioning ensures uniform muffins that rise evenly.
- Bake Until Golden and Firm: Place the muffin tin in the preheated oven and bake for 20-23 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs. The tops should be lightly golden and the muffins feel firm to the touch.
- Cool Before Serving: Allow the muffins to cool in the tin for 5-10 minutes. Then transfer them to a wire rack to cool completely. Cooling prevents soggy bottoms and ensures a perfectly set crumb.
- Store Properly for Freshness: Store cooled muffins in an airtight container at room temperature for 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat frozen muffins in the oven at 350°F for 5-7 minutes or microwave for 20-30 seconds to revive their soft texture. Proper storage preserves flavor, moisture, and freshness.
Notes
- Grating consistency matters: Use a fine or medium grater for both the carrot and apple to ensure the muffins stay moist without large chunks.
- Do not overmix: When combining wet and dry ingredients, fold gently until just incorporated. Overmixing can result in dense, tough muffins.
- Optional add-ins: Walnuts and coconut add texture and flavor but can be omitted or substituted with other nuts like pecans or almonds.
- Sweetness adjustments: You can swap granulated sugar with brown sugar for a deeper, caramel-like flavor. Honey or maple syrup can work too but slightly adjust the wet ingredients for consistency.
- Temperature check: Ensure your eggs and apple are at room temperature for smoother mixing and better muffin rise.
