The quickest Carrot Walnut Muffins
These are the perfect little treats to take on a picnic or to make for special celebrations like birthdays, Easter, or Mother's Day. We like:
- the exterior is soft and golden-brown
- the interior is delicious and made with chopped walnuts and fresh carrots
- it takes about 30 minutes to make this recipe
- kids and adults adore these
- serve them for breakfast, brunch, or dessert
- a simple recipe for beginner bakers or those more advanced
Essential ingredients
This recipe is part of our collaboration with Dolcela. We used their vanilla chocolate chip muffin mix to make these muffins quicker and simpler. Apart from the muffin mix, we will also need these ingredients.
Carrots - use freshly grated carrots. They will add a lovely flavor and add a subtle natural sweetness.
Walnuts - add crunchiness and a nutty flavor. Feel free to use pecans as well.
Buttermilk - makes the muffins light and soft. Feel free to use kefir and yogurt too.
Maple Syrup - adds that delicious sweetness that only maple syrup can add.
Oil - use vegetable oil like canola oil or sunflower oil. Olive oil would have a more intense flavor.
Storing and freezing
Feel free to store these Carrot Walnut Muffins in two ways.
Store the muffins in a bag or airtight container. Keep them at room temperature for up to 3 days.
You can transfer them to freezer bags and freeze them for up to 2 months. Defrost the muffins by placing them at room temperature for about 30 - 60 minutes or until soft and delicious again.
How to make Carrot Walnut Muffins at home (video)
Check this quick video to master making Carrot Walnut Muffins at home.
Next time try these muffin recipes
- Double Chocolate Muffins
- Blueberry Streusel Muffins
- Pumpkin Muffins
- Apple Pie Cupcakes with Yogurt Topping
- Brown Butter Cherry Muffins
METHOD
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preparation
Place a rack in the middle of the oven and preheat it to 180 °C / 350 °F. Line a muffin tray with paper muffin cases.
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carrot muffins
Mix buttermilk, oil, maple syrup, egg, allspice, and cinnamon powder in a large bowl. Stir in the grated carrots, chopped walnuts, and your vanilla muffin mix (or your favorite vanilla muffin dry ingredients). Stir in half of the chocolate chips.
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bake
Fill muffin cases with the batter. Sprinkle the rest of the chocolate chips on top. Place in the preheated oven on the middle rack and bake for 25 - 30 minutes at 180 °C / 350 °F. Transfer the baked muffins to a wire rack to cool to room temperature, then serve.
