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Carrot Nut Muffins

Carrot Nut Muffins
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Carrot Nut Muffins

Carrot Nut Muffins

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Rich cinnamon-carrot muffins with a generous vanilla flavor and a crunchy walnut or pecan topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 18 muffins
Course: Muffins & Cupcakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar (400 g)
  • 3 large eggs
  • 1 cup oil (240 mL)
  • 2 cups all-purpose flour (240 g)
  • 1 1/3 tsp baking soda
  • 1 tsp fine salt
  • 1/4 tsp baking powder
  • 3 large carrots (finely grated (about 2 1/2 cups loosely packed))
  • 3 tsp vanilla extract (1 Tbsp; 15 mL)
  • 2 tsp ground cinnamon
  • about 1/2 cup crushed walnuts or pecans (for topping)

Equipment

  • Standard muffin pans for about 18 muffins
  • Paper liners
  • large mixing bowl
  • Medium bowl
  • whisk
  • Rubber spatula
  • Box grater or food processor
  • Cooling rack

Method
 

Method
  1. Preheat. Heat the oven to 350°F / 175°C and line the muffin pans.
  2. Prepare the carrots. Finely grate the carrots.
  3. Mix the wet ingredients. Whisk sugar, eggs, oil, and vanilla until smooth.
  4. Mix the dry ingredients. Whisk flour, baking soda, baking powder, salt, and cinnamon.
  5. Combine. Add the dry mixture to the wet mixture and stir gently until almost combined.
  6. Add carrots. Fold in the grated carrots just until evenly distributed.
  7. Fill the cups. Divide batter among muffin cups, filling about 2/3 to 3/4 full.
  8. Top with nuts. Sprinkle crushed walnuts or pecans generously over each muffin.
  9. Bake. Bake for 20-25 minutes.
  10. Cool. Let the muffins cool in the pan for about 5-10 minutes, then transfer to a rack.
What to Look For
  1. The nut topping should look lightly toasted, the muffin tops should be set, and a toothpick in the cake portion should come out clean or with a few moist crumbs.

Notes

Variations
  • Use walnuts for a more traditional flavor.
  • Use pecans for a sweeter, softer crunch.
  • Leave the nuts off for a nut-free variation; no other adjustment is needed.
Make Ahead, Storage & Freezing
  • Room temperature: Airtight for about 3 days.
  • Refrigerator: Up to 5 days.
  • Freezer: Freeze completely cooled muffins for up to 3 months.
Tip to Hand Down
The nuts belong on top, not hidden in the batter. That crunchy cap is what makes this carrot muffin feel different from the simpler cinnamon version.

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