Super delicious, carrot muffins are the perfect breakfast or morning snack along with coffee!

These tasty muffins are extra moist and jam packed with flavor.

Carrot Muffins stacked with butter melted

We love this recipe because carrot muffins are sweet and delicious. It’s a great beginner recipe for young cooks in the kitchen, and the results do not disappoint! Bake them up in just a few steps and have muffins all week long!

These easy muffins have a wholesome, mildly sweet flavor with a moist texture that’s cake-like; this recipe is definitely a keeper!

ingredients to make Carrot Muffins

Ingredients

CARROTS (& APPLE) Of course this recipe uses shredded carrots but we add in shredded apple too. It makes these muffins extra moist.

DRY INGREDIENTS The typical muffin ingredients are here, flour, baking powder, cinnamon, and salt. Give them a stir with a whisk, this adds air in place of sifting.

WET INGREDIENTS  Sugar, eggs and oil combine to make these moist. Use an oil (like vegetable oil) that has a mild flavor.

batter for carrot muffins in a bowl and a pan

How to Make Carrot Muffins

  1. Combine ingredients. Wet in one bowl, dry in another (per full recipe below).
  2. Mix. Mix the wet and dry ingredients just until combined. Fold in carrots, shredded apple and raisins. The batter should be a bit lumpy.
  3. Bake. Scoop batter into prepared tins (and ice cream scoop works best for this).

Tips for Perfect Muffins

  • Be sure to measure the flour by spooning flour into the measuring cup (not scooping it with the measuring cup).
  • Combine wet & dry ingredients just until mixed, the batter should be a bit lumpy.
  • Fill muffin wells about 2/3 full.
  • Ovens can vary, check the muffins a bit early to see if they’re done so they don’t overcook. If a toothpick comes out clean, they’re ready.

close up of Carrot Muffins in a muffin tin

Storage

Keep muffins in a zippered bag or airtight container at room temperature. They should keep about 4-5 days.

Carrot muffins are also super easy to freeze! Simply freeze them when they are fully cooled by popping them in a zippered bag with the date labeled on the bag. They should keep about a month or so in the freezer.

Muffins & More

Did you make these Carrot Muffins? Be sure to leave a comment and a rating below! 

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
two Carrot Muffins stacked with one muffin with a bite taken out and a cinammon stick
4.93 from 426 votes↑ Click stars to rate now!
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Soft & Moist Carrot Muffins

These Carrot muffins are moist, flavorful, and full of warm spices!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
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Ingredients  

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups shredded carrot
  • 1 apple peeled and shredded
  • ½ cup raisins

Instructions 

  • Preheat oven to 375°F. Greased or line muffin tins.
  • In a large bowl whisk together flour, baking powder, cinnamon, and salt.
  • Whisk sugar, oil, and eggs in a separate bowl.
  • Stir wet mixture into dry mixture just until combined.
  • Lightly fold in carrots, apples and raisins.
  • Divide the mixture into prepared muffin tins.
  • Bake for 25-29 minutes or until tops are golden and a toothpick comes out clean.

Notes

Keep muffins in a zippered bag or airtight container at room temperature for up to 5 days. Put a slice of bread in the container to help absorb excess moisture.
Freeze when they are fully cooled by popping them in a zippered bag. They should keep about 30 days in the freezer.
4.93 from 426 votes

Nutrition Information

Serving: 1muffin | Calories: 348 | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 266mg | Potassium: 174mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3633IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Muffins, Snack
Cuisine American
Carrot Muffins stacked with a bite taken out with writing
Carrot Muffins with a title
close up of stacked Carrot Muffins with a title
Carrot Muffins in the muffin tin and stacked after cooking with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I followed almost the whole recipe except I put less oil(1/2 cup) and less sugar..( mix of monk fruit and coconut sugar)..
    came out good..had to adjust baking time to about 22 mn and lower oven temperature: 365 farh.4 stars

  2. You know when someone completely alters a recipe and then rates it poorly? I substituted 1 cup whole wheat flour, 1/2 cup all purpose flour, 1/2 cup unflavoured pea protein and I replaced 1/2 cup of the oil for apple sauce. I found I needed to cook them a little longer but they turned out quite tasty, I didn’t ruin the recipe.
    :D
    Because I like it, I also added 1/2 tsp ginger powder and 1/4 tsp nutmeg ;)

    I’ve tried a few of your recipes and am never disappointed.5 stars

      1. You can leave out the raisins or replace them with another dried fruit like dried blueberries or cranberries.

  3. We had a hankering for carrot muffins and since I had not baked in awhile I followed your recipe closely. It made 12 large muffins, they are very moist and hearty. I added chopped walnuts. Next time I will try using 1/2c. White sugar and 1/4 c. brown or maple syrup. I also will try 3/4 c. Oil, vanilla extract and a pinch of nutmeg for added flavour. It’s a good recipe, I will make the muffins again, thanks for sharing!