These moist and flavorful carrot muffins have a delicious carrot cake flavor with a hint of cinnamon. They're tender in the middle with perfect muffin tops.
Preheat the oven to 375F (190C or 180C on a fan forced oven). Line a 12-cavity muffin pan with muffin papers.
Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
In a large bowl whisk together the oil, sugars, eggs, vanilla extract, and milk until there are no lumps.
Gently whisk the dry ingredients into the wet ingredients. I typically do about ½ at a time. Whisk until smooth.
Stir the grated carrot and chopped walnuts into the batter until evenly mixed.
Spoon the batter into the lined muffin tin, dividing the batter equally between 12 muffin papers. They will be a little more than ¾ full.
Bake in the preheated oven for about 20-25 minutes, or until the tops are domed and an inserted toothpick comes out clean.
Cool in the pan for about 10 minutes, then transfer to a cooling rack.
Notes
Carrots: Make sure to use freshly grated carrot. Do not use pre-packaged julienned carrots, as they won't provide the flavor and moisture needed.
Walnuts: Feel free to use chopped pecans instead or simply leave them out.
Storage: Muffins will keep in an airtight container at room temperature for about 3 days. Muffins freeze well, just make sure they're fully cooled before freezing.
Nutrition: Nutrition information is an estimate only and based on 1 muffin (with walnuts), assuming the recipe yields 12 equal-sized muffins