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.
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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
- 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.
How to Make Carrot Muffins
- Combine Ingredients: Wet in one bowl, dry in another (full recipe below).
- Mix: Mix the wet and dry ingredients just until combined. Fold in carrots, shredded apples, and raisins.
- Bake: Scoop batter into prepared tins and bake until golden.
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.
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
Nutrition Information
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.
it actually worked and the muffins taste incredible! and now i will be using this recipe forever
made these and loved them. super moist and not too sweet, just perfect. Used applesauce instead of the grated apple.
These were delicious! My entire family loved the mini muffin version, even my toddler!
I’ll definitely be making these again!
These came out so good! I added Chai Masala spice from Spicewalla and chopped pecans as well. Drizzled with some hot honey when serving, and perfection!
Super very tasty will be making some again.
I made a double batch & it made 10C. made for a bake sale 2c. each in sm foil pans
Can apple sauce be substituted for the shredded apple? If so, what’s the equivalent?
I have never personally tried, but shredded apples are not as moist as applesauce so I worry the recipe wouldn’t turn out as expected. I would love to hear how it turns out for you!
Just made these. Absolutely delicious. My aunt and uncle (who i am taking care of) lived them. Is there a possible sugar substitution?
All the family loves these! What an easy tasty recipe.
I will definitely make them again.
Hi there. Do you have a way to replace the sugar in this recipe with honey or maple syrup?
I’ve only tried this as written so I can’t say for sure. Let us know how it works out for you!
Holly, might I suggest you try when asked such questions? It would help with sales of your cookbook and improve your website and social media (next edition could have notes that help (i.e., lure in) potential customers! People these days want options: gluten-free, no white sugar or white flour, applesauce (in food deserts, where canned or packaged applesauce is only option), vegan (no eggs) and more. Your delicious recipes could reach many more of our US population!
Thanks for the suggestion! My goal isn’t to lure readers in or sell more books, but to make sure the recipes I share work perfectly. I can’t test every recipe with every substitution suggested, but I’ve definitely tried out many of them. If I find something that works, I’ll be sure to let readers know!
I did 1/2 cup coconut sugar and 1/2 cup maple syrup. I also did 1/2 cup applesauce and 1/2 cup oil. Added 2 Tbsp chia seeds. Turned out nicely.
I made a half batch and used some flax meal & water for the 1/2 egg (3 eggs for full). The flax really thickened the wet ingredients and I wanted to add walnuts and coconut so I added some yogurt to make sure there was enough liquid. Delish! Reminded me of how easy it is to make a tasty, healthy muffin without much effort with ingredients that are always in my pantry/fridge. The walnuts and coconut took this recipe to the texture and protein I was looking for. I scaled back the sugar a bit. Thanks for a great basic recipe to play with!
If you want to impress someone with carrot muffins, this is it! My toddler really liked them. They are fairly sweet.
I am so happy that I found this recipe. we have an extremely discerning (translation: picky) almost 4 year old. make donuts and muffins with this recipe and he eats every bite
My oven is a bit off, I modified the time (not the temp) I bake the donuts for 13 minutes and the muffins fir 20 minutes. They came out perfectly baked and moist.
I tried this recipe before at the published temperature. They were edible but a bit dried and dense.
thank you again, my grandson ‘s tummy also thanks you!
Delicious! My kids loved these muffins. I’ve made two batches so far, first with only half of the sugar instructed, and the second time with a full cup of sugar. I think the best quantity is probably 3/4 of a cup! Lol I’ve also substituted raisins for pecans.
Delicious!! I substituted 1/2 cup plain yogurt and 2/3 cup coconut oil and cut back on the sugar slightly. Will definitely make these again!!
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.
I substituted half of the oil for unsweetened applesauce to cut some fat and they came out great!
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.
What adjustments would I make to bake this recipe in a loaf pan.
I haven’t tried this recipe in a loaf pan but I might recommend this carrot bread recipe.
is there anything you can substitute id you have no raisins? or just eliminate raisins all together?
You can leave out the raisins or replace them with another dried fruit like dried blueberries or cranberries.
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!