Introduction
Carrot muffins with walnuts are a delightful and nutritious treat that can be enjoyed at any time of the day. These moist and flavorful muffins are packed with the goodness of carrots and the crunch of walnuts. Whether you have them for breakfast, as a snack, or as a dessert, they are sure to satisfy your cravings. In this recipe, we will guide you through the steps to make these delicious carrot muffins with walnuts.
Ingredients
To make carrot muffins with walnuts, you will need the following ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 cup vegetable oil
– 1/2 cup unsweetened applesauce
– 3 large eggs
– 2 teaspoons vanilla extract
– 2 cups grated carrots
– 1 cup chopped walnuts
Steps
Follow these steps to make carrot muffins with walnuts:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the vegetable oil, applesauce, eggs, and vanilla extract. Mix well.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
5. Fold in the grated carrots and chopped walnuts.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Variations
There are several variations you can try to customize your carrot muffins with walnuts:
– Add raisins or dried cranberries for an extra burst of sweetness.
– Substitute some of the flour with whole wheat flour for a healthier option.
– Sprinkle the tops of the muffins with a cinnamon-sugar mixture before baking for a crunchy crust.
Tips
Here are some tips to ensure your carrot muffins with walnuts turn out perfect:
– Use freshly grated carrots for the best flavor and texture.
– Don’t overmix the batter; stir until just combined to avoid dense muffins.
– Fill the muffin cups about 3/4 full to allow room for the muffins to rise.
– Store the muffins in an airtight container at room temperature for up to 3 days.
Conclusion
Carrot muffins with walnuts are a delicious and nutritious treat that can be enjoyed by the whole family. With their moist texture, subtle sweetness, and crunchy walnuts, these muffins are sure to become a favorite. Whether you have them for breakfast, as a snack, or as a dessert, they are a delightful way to incorporate carrots into your diet. So go ahead and try this easy and flavorful recipe for carrot muffins with walnuts!
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that the texture and flavor of the muffins may be slightly different.
Q: How should I store the muffins?
A: Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze them for up to 3 months.
Q: Can I add other ingredients like raisins or cranberries?
A: Yes, you can add raisins or dried cranberries to the batter for an extra burst of sweetness and flavor.
Carrot Muffins with Walnuts 🥕🍞✨
Delightful and nutritious carrot muffins with the goodness of carrots and the crunch of walnuts. These moist and flavorful muffins can be enjoyed at any time of the day!
Ingredients
-
2 cups all-purpose flour
-
1 cup granulated sugar
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/2 cup vegetable oil
-
1/2 cup unsweetened applesauce
-
3 large eggs
-
2 teaspoons vanilla extract
-
2 cups grated carrots
-
1 cup chopped walnuts
Directions
-
Preheat the 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, salt, cinnamon, and nutmeg.
-
In a separate bowl, mix vegetable oil, applesauce, eggs, and vanilla extract.
-
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
-
Fold in grated carrots and chopped walnuts.
-
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
-
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
-
Cool the muffins in the tin before transferring to a wire rack to cool completely.
