Maple-Glazed Carrot and Walnut Muffins
Moist muffins sweetened with maple syrup and studded with crunchy walnuts and grated carrot for a nutritious breakfast or snack. This american-inspired breakfast (vegetarian) ready in about 37 minutes pairs all-purpose flour, baking powder, baking soda for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/3 cup maple syrup
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- Step 2: In a large bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp salt.
- Step 3: In another bowl, beat 2 large eggs with 1/3 cup maple syrup, 1/3 cup vegetable oil, and 1 tsp vanilla extract until smooth.
- Step 4: Stir wet ingredients into dry ingredients until just combined. Fold in 1 cup grated carrots and 1/2 cup chopped walnuts.
- Step 5: Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 20-22 minutes until a toothpick inserted comes out clean and tops are golden.
- Step 6: Cool muffins in pan 5 minutes then transfer to wire rack to cool completely.
Frequently asked questions
How long does Maple-Glazed Carrot and Walnut Muffins take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Glazed Carrot and Walnut Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Maple-Glazed Carrot and Walnut Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Glazed Carrot and Walnut Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Maple-Glazed Carrot and Walnut Muffins vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
