Easy Pecan Carrot Muffins

The perfect moist and tender carrot muffins studded with pecans and perfectly spiced are a true treat, any time of the day.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Flour. I used cake flour but all purpose will also work.
• Baking powder. 
• Baking soda.
• Salt. 
• Brown sugar. 
• Granulated sugar. 
• Eggs. 
• Oil.
• Buttermilk.
• Cinnamon.
• Ground ginger.
• Nutmeg.
• Ginger.
• Cloves.
• Carrots.
• Pecan nuts. 

How to make carrot muffins

1. Make the batter: In a large mixing bowl, whisk together all the dry ingredients. In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla. Pour the wet ingredients into the dry and mix until well combined. Fold in the grated carrots and pecan nuts.
2. Bake: Line muffin pans with paper liner then fill each liner with the batter. Top with a sprinkle of chopped pecans (optional). Place the pans in a preheated oven and bake for 20-25 minutes until a skewers inserted comes out clean. Remove from the oven and allow to cool before serving.

How long do carrot muffins last?

Kept covered at room temperature, these muffins will last 3-4 days. They freeze very well too and can be frozen for up to 3 months.

Can I add icing to these muffins?

You absolutely could. A simple cream cheese icing will be delicious or make a simple orange glaze by mixing icing/powdered sugar, milk and a little orange juice then drizzle over the warm muffins.

 

Muffin recipes

1. Healthyish double chocolate muffins
2. Cinnamon brown sugar pumpkin muffins
3. Easy healthy blueberry muffins