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
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