These carrot muffins are perfect for breakfast, snack time, or grabbing on the go with coffee. Shredded carrots and apple keep them moist, while cinnamon and raisins add just the right touch of warm sweetness.

Carrot Muffins with a bite taken out and butter

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Holly’s Recipe Highlights

  • Flavor: Wholesome, mildly sweet flavor and moist texture in every bite.
  • Difficulty: It’s a great beginner recipe for young cooks in the kitchen; they bake up in just a few steps.
  • Technique: Combine wet and dry ingredients separately, then stir just until combined to keep the muffins light and moist.
  • Serving Suggestion: With a touch of cinnamon and additions like sweet raisins, they’re perfect for breakfast or anytime snacking.
ingredients in bowls to make Carrot Muffins

Ingredients

  • Carrots and Apples: This recipe uses shredded carrots and shredded apples. Be sure to shred them finely so they blend evenly into the batter and make the muffins soft and flavorful.
  • Dry Ingredients: Typical muffin ingredients like flour, baking powder, cinnamon, and salt hold the muffins together and produce a tender crumb.
  • Wet Ingredients: Sugar, eggs, and oil help make these muffins moist. Use an oil (like vegetable oil) that has a mild flavor.
mixing Carrot Muffins ingredients in a bowl
adding Carrot Muffins batter to a muffin tin

How to Make Carrot Muffins

  1. Combine Ingredients: Wet in one bowl, dry in another (full recipe below).
  2. Mix: Mix the wet and dry ingredients just until combined. Fold in carrots, shredded apples, and raisins.
  3. Bake: Scoop batter into prepared tins and bake until golden.

Holly’s Tips for Perfect Muffins

  • Be sure to measure the flour by spooning flour into the measuring cup.
  • Combine wet & dry ingredients just until mixed to keep the muffins light and moist. The batter should be a bit lumpy.
  • Fill muffin wells about ⅔ full (an ice cream scoop makes scooping the batter so easy!).
  • Ovens can vary, so check the muffins a bit early to see if they’re done. If a toothpick inserted in the center comes out clean, they’re ready.
close up of Carrot Muffins in a muffin tin

Storage

Keep cooled muffins in a zippered bag or airtight container at room temperature for up to 5 days.

To freeze, pop fully cooled muffins into a zippered bag, label the bag with the date, and freeze for up to 30 days.

Muffins and More…

Did you make these Carrot Muffins? Leave a comment and a rating below. 

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
a carrot muffin
4.93 from 445 votes
Author Holly Nilsson

Carrot Muffins

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

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 to 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 445 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

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Carrot Muffins in a stack with a bite taken out of the top one with a title
sweet and moist Carrot Muffins with a title
Carrot Muffins on a wooden board with writing
fluffy Carrot Muffins on a wooden board and some in a stack 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. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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4.93 from 445 votes (292 ratings without comment)

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Comments

  1. has the sugar been eliminated from this recipe? I see it crossed out but no further mention of it. i dont want to leave it out if it is required

    Reply

  6. These were great. I used 1 cup rye flour and 1 cup AP because that’s what I had on hand. I also swapped out the grated apple for applesauce and the raisins for walnuts and added a pinch of nutmeg and a pinch of ginger.5 stars

    Reply

  7. These are so good, and I made them with gluten-free flour. I used Bob’s Red Mill 1 to 1 in the blue bag. Exact same process but when I first made them, I didn’t have any apples so I just used extra carrots and I substituted Craisins for the raisins. They’re still absolutely delicious and moist.5 stars

    Reply

  10. these muffins are excellent!! alittle too sweet becausei like to sprinkle w raw sugar before baking, wonder if I could use half the amount without messing up the dough during baking.. Help!

    Reply

    1. I have only made this recipe as listed, but other readers have used reduced sugar with good results. I would love to hear how it turns out for you.

      Reply