Good-Sized Carrot Muffins
Total time: 
Serves: 12
Perfect big, fluffy carrot muffins.
  • 3 cups all purpose flour (can use up to half whole wheat)
  • ⅓ cup granulated sugar
  • ½ cup lightly packed brown sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp cloves (optional)
  • ½ tsp salt
  • 2 eggs, lightly beaten
  • 1 cup vegetable oil
  • ½ cup milk
  • 1 Tbsp lemon juice
  • 1½ tsp vanilla extract
  • 2 cups shredded carrots (2 large carrots)
  • Optional: 1 cup chopped walnuts or pecans
  1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray with baking spray.
  2. In large bowl, combine flour, sugars, baking soda, cinnamon, ginger, cloves and salt.
  3. In separate large bowl, whisk eggs, oil, milk, lemon juice, vanilla and carrots.
  4. Pour wet ingredients into dry and stir just until completely combined (it's best to do this with a spoon by hand to avoid over-mixing and tough muffins).
  5. Fold in nuts if using.
  6. Divide batter over 12 muffin cups - they will be full! Bake for 23-26 minutes, until tops are golden and toothpick comes out clean from centres. Let sit in pan 3-5 minutes before removing to rack to cool completely.
  7. Best served fresh, or freeze extras, individually wrapped and then stored in an airtight container. Reheat as needed.
Recipe by Hidden Ponies at