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.
My whole family loved them. Moist and delicious but not too sweet. I added pecans as well as the raisins. Making again with just raisins tonight!
A perfect moist Fall Muffin. I did not have raisins so substituted chopped walnuts. Worked out great! This is a keeper.
Looking forward to trying this recipe. Sounds delicious!
I have made these muffins multiple times with great success. Today I was out of apples and substituted with zucchini. I have also made it with shredded coconut, walnuts and cranberry
love your website
Those sound delicious Lil! I am so glad you have been enjoying the recipes!
Substituted the grated carrot with grated papaya. Turned out great!
That sounds delicious Roseanne! Thank you for sharing!
These were great. I didn’t have an apple, but I was using some applesauce in measuring the oil. I did have a pear so I shredded half of that into the batter. I had more batter than for 12 muffins so I made the rest of the batter in mini muffin liners. :)
Hi. Holly.
I’ve got these muffins in the oven again, but this time I’ve added 2/3 cups of chopped walnuts as well.
I will let you know how they came out.
Love Hilary
That sounds like a great addition Hilary!
Haven’t made yet but need to know if I can substitute vegetable oil for canola. Also, best apple to use ? Thank you
Hi Marg! Any neutral oil will work, so canola oil should work just fine! Any apple will work, but I prefer granny smith because I find it holds up a little better. Enjoy!
I used canola oil just now and my muffins turned out fine!
These were great and a perfect solution for what to do with all of my carrots from the garden all at once. They also freeze super well as advertised.
I increased the cinnamon to 1 tablespoon and also added a tablespoon of Pensey’s baking spice, just because I wanted them to be really flavorful and thought my carrots might have started to bolt and wouldn’t be very sweet. That amount of spice was perfect in my opinion. Definitely making these again!
I was skeptical to make the muffins because of the amount of oil. I was totally wrong, the muffins are so moist and my family loves them. Will definitely make again.
Hi
The it looks yummy, but I don’t want to make 12 muffin but 6 muffins. I am kind of disappointed since its not adjustable, hence I cannot make it
regards
Melissa
The servings are adjustable in the print area. Click print and on the print page you can adjust the servings to 6 muffins. Enjoy!
Sorry. About the oil. I followed directions to a “t” and measured accurately. Muffins came out with oil leaking thru grease resistant liners. Muffins taste a bit of the vegetable oil and , I think , need a bit more spice.
Will try again with less oil and a little nutmeg/clove.
Muffins had a beautiful texture… was worried about all the comments concerning the oil, but I honestly don’t know what the fuss was about they are really light and moist. I omitted the rasins though and substituted 1 cup of pecans for my daughter. I did add 2tsp of vanilla essence… the flavour was a little bland so next time I’ll up the cinnamon and maybe use vanilla extract? Any other suggestions?
I think cinnamon and vanilla are great options, Mia. You could also add a little nutmeg for a warm fall-inspired flavor.
I haven’t made this recipe yet because I’m concerned about the one cup of vegetable oil it requires. How can I reduce that amount without ruining what sounds like a great recipe?
While I haven’t tried it with this particular recipe (so I cannot guarantee results), applesauce is a good substitute for some of the oil in baking. Let us know how it goes!
These muffins are amazing. Moist and tender. My husband couldn’t get enough of them.
Hi if I don’t have apples what would you recommend as a substitute?
While we haven’t made the recipe without the apples, you could try extra carrots Erzsi. Let us know how it goes if you try it!
Wish I’d realized this was strictly vegetable oil and not olive oil. I definitely thought it was a big amount and should have cut back. I’m sure they would have tasted really good. Mine mostly just have an oil taste.
Oh no, sorry to hear that Amanda, these turn out so delicious when made with vegetable oil. It doesn’t have to be vegetable oil but we do recommend a mild-flavored oil for that reason.
Girl it literally says vegetable oil. Nothing about olive oil. Plus if you used olive oil it would change the taste drastically. Apple sauce is always a good replacement of oil.
This recipe is excellent. The muffins are delicious and moist, but not greasy. I love them!
Can I use whole wheat flour?
We have only tried this recipe with all-purpose flour but other readers have had great results with whole wheat flour. We would love to hear how it turns out for you!
I don’t see anywhere how many cups of carrots or apples? Please help! Thank you! Suzanne
Hi Suzanne, you’ll find full ingredients and instructions if you scroll down or click the jump to recipe button at the top. This recipe takes 2 cups of shredded carrots and 1 apple. Enjoy!
Amazing recipe! Thank you, I have baked these 2xs now and am so pleased with how moist they turn out and they last! I am happy to have found your blog with this recipe. Now to find your blueberry muffin recipe this morning! Have A Good Day!!