How to make Moist, Tasty Carrot Cake Muffins

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots, crushed pineapple, and walnuts (if using).

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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