Soft & Moist Carrot Muffins

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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! 

two Carrot Muffins stacked with one muffin with a bite taken out and a cinammon stick
4.85 from 53 votes
Review Recipe

Soft & Moist Carrot Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
These Carrot muffins are moist, flavorful, and full of warm spices!

Ingredients

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

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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 egg mixture into dry ingredients just until combined.
  • Lightly fold in carrots, apples and raisins.
  • Divide the mixture into prepared muffin tins
  • Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

Recipe 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 a month in the freezer.

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
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating




Comments

    1. Hi Claire, I have only made this recipe as listed but another reader substitute the apple with 3 tablespoons of applesauce and had good results. We would love to hear how it turns out for you!

  1. I’m looking at this recipe today for the first time and I ‘m confused. The Ingredients list says to use baking powder but the instructions says baking soda. Which is correct?

    1. Sorry for the confusion Carolyn, this recipe has recently been updated for improved flavor, baking powder is correct.

  2. I would like to make the carrot muffins. Can I use olive oil instead of vegetable? Due to my not having vegetable oil at present.

    1. You’ll just want to make sure it is a light flavored oil. If it’s a deeper darker oil, it may have a bit of a bitter flavor.

  3. I used half a cup of sugar. And instead of a whole cup of oil, I used half cup pureed banana and half cup coconut oil. They are sweet and moist!

    1. I have only made this recipe as listed so I can’t say for sure. Maybe another reader has tried it and has a suggestion.

  4. Would it work to use applesauce instead of an apple? If so, how much and would this change the cooking time or anything else? Thanks!

    1. Hi Claire, I have only made this recipe as listed but another reader substitute the apple with 3 tablespoons of applesauce and had good results. We would love to hear how it turns out for you!

  5. I made this using the pulp of the carrot and pears I juiced. I used a triple amount of baking powder instead of baking soda. It turned out really well. Moist and yummy. Thanks for this recipe. Will do this again

  6. I use this recipe often and it always turns out. To avoid dry muffins I always use a large apple to shred and if the batter looks too dry I add an extra drizzle of oil. I tend to leave out the raisins and add walnuts, coconut, and chocolate chips and they’re delicious! The nice thing is you can customize them to to your liking and they will still turn out great :) They make awesome mini muffins too! I also find that the additions help dampen the baking soda taste that some comments mention, I never notice it!5 stars

  7. Followed the recipe to the letter,but substituted the raisins for c-chips and added an additional 1/2c of sweetened shredded coconut.
    These are my go to muffins!

  8. These were delicious! I reduced the calories and fat (for health reasons) by using sugar substitute, egg substitute, and 1/4 cup canola oil plus 1/4 cup applesauce in place of 1/2 cup canola oil and the recipe still worked very well. Thank you for posting this.3 stars

    1. So happy it still turned out delicious for you Lizzie! Thank you for sharing those substitutions.

  9. These were good! I baked them for no more than 22 minutes. I thought the batter tasted too sweet but when they came out of the oven they were just about right. Maybe next time I’d use a smidge less sugar. I understand the comments about the baking soda…I thought I could smell it when they came out of the oven, but I didn’t actually find that they had that overpowering baking soda taste. I’m curious to try using half oil, half yogurt, and then seeing if I can get away with just 1 tsp of baking soda. Anyways, I’d make these again, thank you!4 stars

  10. I doubled the recipe and there were great !
    there was too much baking soda when I doubled the recipe so I was wondering if you know how much baking soda for a doubled recipe5 stars

    1. So happy to hear that you love these muffins Dasiy! I have only made the recipe as written, so can’t say for sure. You could try doubling the recipe in two separate bowls to keep the measurements exact.

    2. I have made these a few times recently and my kids, 5 and 8 years old, love them. So do I. I add shredded coconut and have tried replacing half the oil with a puréed ripe banana. Delicious as written or with the banana! It’s a very forgiving recipe.5 stars