Carrot and walnut muffins

Carrot and walnut muffins are a wholesome and tasty treat that combine sweet, grated carrots with crunchy walnuts. Easy to prepare, these muffins make for a perfect breakfast or snack option.

30 Dec 2025
Cook time 18 min
Prep time 30 min

Ingredients:

2 cups self-raising flour
1 tsp baking soda
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup walnuts
2 carrots
1 cup milk (1% fat)
2 eggs
2 tbsp canola oil

Carrot and walnut muffins are a delightful, wholesome treat perfect for breakfast or a snack. The natural sweetness of the carrots combined with the crunchy texture of walnuts creates a beautiful harmony of flavors. Rich in nutrients and easy to make, these muffins are sure to become a favorite in your household.

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease the cups with cooking spray.

2. Mix the Dry Ingredients:
- In a large mixing bowl, sift together the self-raising flour and baking soda.
- Add the brown sugar and cinnamon, stirring until evenly combined.

3. Prepare the Add-ins:
- Grate the carrots finely and chop the walnuts into small pieces.
- Add the grated carrots and chopped walnuts to the dry mix, stirring through to make sure they’re well distributed.

4. Combine Wet Ingredients:
- In a separate bowl, whisk together the milk, eggs, and canola oil until smooth and well combined.

5. Mix Wet and Dry Ingredients:
- Create a well in the center of the dry ingredients.
- Pour the wet mixture into the well and gently fold the ingredients together until just combined. Be careful not to overmix; the batter should be moist but not smooth.

6. Fill the Muffin Tin:
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

7. Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool:
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9. Serve:
- Enjoy your carrot and walnut muffins warm or at room temperature. They’re perfect for breakfast, a snack, or a dessert!

These carrot and walnut muffins are an easy-to-make, deliciously healthy treat that can be enjoyed any time of the day. With simple ingredients and a straightforward method, they are perfect for both novice and experienced bakers. Enjoy them warm or at room temperature for a delightful burst of flavor and texture in every bite.

Carrot and walnut muffins FAQ:

How long do I bake the carrot and walnut muffins?

Bake the muffins in a preheated oven at 350°F (175°C) for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.

What should I do if my muffins are not rising?

If your muffins are not rising, ensure that your baking soda is fresh and that you're using self-raising flour properly. Also, be cautious not to overmix the batter, as this can prevent proper rising.

Can I substitute the walnuts with another nut or seed?

Yes, you can substitute walnuts with pecans, almonds, or sunflower seeds, depending on your preference or dietary needs.

How do I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them, wrapped individually, for up to 3 months.

Can I use whole wheat flour instead of self-raising flour?

Yes, you can use whole wheat flour but you’ll need to add baking powder to mimic the self-raising flour. For every cup of whole wheat flour, add about 1.5 teaspoons of baking powder.

Cooking Tips:

- Make sure to finely grate the carrots to ensure they integrate well into the batter.

- Lightly toast the walnuts before chopping to enhance their flavor.

- Mix the dry ingredients and wet ingredients separately before combining for a smoother batter.

- Don’t overmix the batter; mix just until the ingredients are combined to keep the muffins tender.

- Fill the muffin cups evenly to ensure uniform baking.

- Test the muffins by inserting a toothpick into the center; if it comes out clean, they are done.

- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

10 Servings
Calories 280kcal
Protein 8g
Carbohydrates 36g
Fiber 2.17g
Sugar 13g
Fat 12g

Carrot and walnut muffins