Classic Carrot Muffins Recipe

I have to admit, I’m not a fan of carrots and the ONLY time I eat them is when they’re in a bread, cupcake, cake or muffin batter. I don’t like them raw and in salads and I don’t like them in my soups/stews. Oh, I’ll put them in because the rest of the family enjoys them, but I always pick them out!

With that said, I absolutely LOVE this Classic Carrot Muffins Recipe that I got from my mom a few years ago. When I make these muffins, I will sometimes add-in a 1/4 cup of raisins or a 1/4 cup of milk chocolate chips. When I make them as-is, I like to drizzle melted honey butter over the top. YUMMY GOOD! This recipe will make approximately 12 muffins.

Classic Carrot Muffins Recipe

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup brown sugar, packed
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. ground cinnamon
1?4 tsp. ground nutmeg
2 large eggs, beaten
3/4 cup buttermilk
1/3 cup vegetable oil
1 1/2 cups carrots, finely grated
white granulated sugar

Preheat oven to 350 degrees F. Lightly grease a muffin pan or line with paper muffin cup liners.

In a large mixing bowl stir together the all-purpose flour, wheat flour, brown sugar, baking powder, baking soda, salt and ground cinnamon.

In a medium mixing bowl combine together the ground nutmeg, beaten eggs, buttermilk and vegetable oil. Pour this mixture into your first bowl, stirring to combine all of the ingredients together. Stir in the grated carrots until blended through your batter.

Spoon the batter evenly into 12 muffin cups. Sprinkle a little bit of granulated sugar on top.

Place muffin pan into a preheated 350 degree oven and bake for 17-20 minutes or until the center of each muffin springs-back. Remove from oven. Place muffins on a wire rack to cool. Store in an airtight container.

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