Easy Moist Carrot Muffins

Instructions

• Preheat oven to 425 degrees.  Line 12 count standard muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
• In a large mixing bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
• Add the dry ingredients to the wet ingredients mixing just until combined. Fold in the carrots and walnuts.
• Fill the muffin liners just shy of the top with the batter. Bake for 5 minutes at 425. Without opening the oven, reduce the temperature to 350 degrees. Bake for 15-17 minutes or just until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Notes

• Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
• Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I like the unbleached chlorine-free baking cups.
• Do not overmix the batter for optimal texture, as it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
• I shred the carrots using the smaller side of a box grater. Simply grate the carrot at an angle to get pieces just a tad bit longer than straight on.

Nutrition

Calories: 346kcal | Carbohydrates: 42g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 204mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2759IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 2mg