Moist Carrot Walnut Muffins. These muffins are super moist, sweet, lightly spiced with the added crunch of walnuts.
My one rule for a muffin is that it has to be moist, I personally cannot stand a dry muffin. You know the kind I am talking about, they look so pretty in their muffin wrapper, they have crumbles on top, maybe even a drizzle or frosting. The anticipation builds as you unwrap anxiously awaiting the first bite and bam it hits you, the muffin has absorbed all moisture in your mouth. Trying to act like nothing is the matter you start looking for your cup of coffee hoping its not too hot to drink because you need to wash this down! In comes the muffin, this muffin, the Moist Carrot Walnut Muffin. These are so good, yummy, delicious, mouth watering, can’t have just one, moist, carrot deliciousness. These Moist Carrot Walnut Muffins are the very opposite from what I just described above. The secret to helping this muffin retain thier moisture? Canola oil. I also emulsified the wet ingredients for about 4 minutes, this really made sure that each was mixed in perfectly and it lightened the mixture before the dry ingredients were added. If you didn’t know muffins should not be over mixed. So once the wet ingredients were whipped up I added in the dry and mixed just until the ingredients were mixed and the batter formed. When it came time to add in the carrots and walnut pieces I folded these in by hand with a spatula.
Lets talk topping because you probably noticed I didn’t do anything fancy here, just a sprinkling of shredded carrots. This is because my personal favorite pairing for a muffin is salted butter. I really love the savory spread on a muffin, especially for breakfast. Each bite is moist with hints of carrot, the warmth of cinnamon, cloves and ginger and the nuttiness of walnuts.
This would be a welcomed addition to any breakfast or brunch.
Moist Carrot Walnut Muffins
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 cinnamon
- 1/4 tsp powdered ginger
- 1/8 tsp cloves
- 2 tsp vanilla bean paste
- 3/4 cup canola oil
- 2 large eggs room temp
- 1 cup sugar
- 1 3/4 cup grated carrots
- 3/4 cup chopped walnuts
- Preheat oven to 350 degrees
- Line 12 muffin cups with liners
- Put all dry ingredients in a medium bowl and set aside (flour, cinnamon, cloves, baking powder)
- In the bowl of mixer put in the eggs, sugar, vanilla, oil.
- Mix on high speed for 4 minutes until mixture is lightened in color and emulsified.
- Add in the dry ingredients and mix until just combined (do not over mix it will produce a tough muffin).
- By hand fold in the carrots and walnuts using a spatula.
- Pour mixture evenly into the 12 muffin cups, you can fill these almost to the top as this muffin does not rise very much.
- Bake for 20 minutes or when toothpick inserted into center comes out clean.
- Optional - you can garnish with grated carrots.
- Serve with salted butter.
Cheyanne @ No Spoon Necessary says
OMG, I can’t with a dry muffin either! You shouldn’t need a fire hose to wash a muffin down, right?! These look perfectly moist and delicious, Stacey! And I love the carrot and walnut combo – I do love a little crunch in my muffin! I can tell there isn’t such a thing as just having one of these magnificent muffins! I’ll take a dozen. 😉 Cheers, friend!
Thanks Cheyanne! Exactly! So glad you like the muffins, I wish I had another dozen to share but I ate them all, lol. Take care.
sue | theviewfromgreatisland says
This is pure heaven — I actually just made a carrot walnut bread, but seeing these muffins makes me want to head right back into the kitchen, LOVE the color!
Hi Sue! Agreed, the color was one of my favorites things about these muffins. So glad you like them. Take care.
Karen @ Seasonal Cravings says
Yum, love the combo of walnuts and carrots. They are so bright and pretty!
Hi Karen! Thanks, the two flavors together are really wonderful. Take care.
I would love to make these for school. What do you think of emitting the walnuts? Maybe add raisins instead? Would love some advice – The school is nut free.
Hi Melody! I understand, I think all schools are now, same with my daughters. You could definitely do a switch from walnuts to raisins, you can keep the measurement the same (3/4 cup). Happy baking! Take care.
Marcia Bennett says
I found the flavor to be a little bit understated as is. I bet that if you did use butter with them, that would do the trick. But since I wanted to serve these to a group without needing butter, I added salt, about 3/4 teaspoon. That helped a lot! I also added more spice for additional flavor, I doubled the spices. THe texture is very nice and I appreciate having the recipe!
Hi Marcia! I’m so glad you tried this recipe and provided feedback. Thanks for the added tips as well! Take care 🙂 .
Switched the oil for salted butter and quadrupled the cinnamon and these are quite the delicacy!
Hi Jessica! Thanks for sharing your tweaks to the recipe 😉 . I am so happy to hear you liked the muffins. Take care.
Khursten Cornwall says
What would you do if you didn’t have vanilla bean paste? (As I do not).. but I really want to make these!
Hi Khursten, you can use vanilla extract, the same measurement, 2 tsp. Enjoy! Take care.
Moist and delicious as stated. Left out the nuts and used vanilla extract. Easy to make and easier to eat!
Moist and delicious as stated. I left out the nuts and used vanilla extract. Easy to make and easier to eat!
Hi Cat! Thank you so much for letting me know! Im thrilled you like the recipe! They are really yummy muffins. Take care.
Idalie Wolfaardt says
I can’t wait to bake these muffins. They look to be exactly what I’m looking for.
Just a question…? No milk? Or am I missing something?
Thank you so much for this recipe!
I will let you know what the outcome is. 🙂
Hi Idalie, so happy you are going make these. No milk in this recipe 🙂 . Enjoy! Take care.
I have no ginger or gloves grrrrrr
Hi Carol, I hate when that happens. Next time you are at the store stock up ;-). Take care.
Sandi Templeton says
These were wonderful! My husband loves Carrot Cake and I thought these would make a great breakfast treat. I added some golden raisins to the batter before baking since he likes his cake that way. They turned out great. This is my new go-to for when we have overnight company. Thank you for sharing.
Hi Sandi! Thank you so much for letting me know you liked the recipe. I love how moist these are and the golden raisins were are great addition. Happy baking 🙂
I found them to have too strong vanilla taste; next time will halve the vanilla extract. Also bumped up the spices to counter the vanilla sweetness.
Thank you for letting me know. I’m glad the spices helped balance things out for you 😉 . Happy baking.