📖 Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. I find paper liners make removal easier, and you don't have to worry about bits of muffin sticking to the pan!
2. In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure there are no clumps; a whisk is your best friend here.
3. In a separate bowl, whisk together the eggs, oil, applesauce, and vanilla extract. Applesauce adds a delightful moistness, so don't skip it!
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing results in tough muffins, and nobody wants that!
5. Gently fold in the grated carrots and chopped walnuts. Distribute them evenly throughout the batter.
6. Fill each muffin liner about 2/3 full with batter. This leaves room for them to rise without overflowing. I always use an ice cream scoop for even distribution.
7. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 18 minutes; oven temperatures can vary!
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
9. If you're feeling fancy, make a simple cream cheese glaze by whisking together cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled muffins.
10. Enjoy! These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.