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.
I made these this morning with the following changes. Sorry, but I cannot put 1 c. oil in baked goods so I used 1/4 c. oil and 1/2 c. applesauce, reduced the sugar to 3/4 c. Results were still a very moist and yummy muffin! Not sure why, but I got 21 regular size muffins from this recipe. More for us!! I’ll freeze some. Thanks for a great breakfast muffin recipe. Or afternoon snack. Or evening…
Delicious. Can you help with conversion to mini muffins?
I haven’t tried mini muffins so I can’t say for sure Julie. I would expect about 36 mini muffins and would try baking them at the same temperature and bake until a toothpick comes out clean (check around 10 minutes). If you try it I would love to hear how it turns out!
These are to-die for. I substituted melted butter for oil and walnuts for raisins. I used an Ambrosia apple. They are so moist and the flavors are beautifully balanced. Delicious warm with a little cream cheese smeared on. This is a keeper.
can I substitute the apple for apple sauce instead?
Hi Andrea, 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!
Any one try coconut oil in?
I haven’t tried coconut oil so I can’t say for sure Fay, but I think it would be ok. If you try it I would love to hear how it turns out!
I am not a raisin lover so I substituted chopped pecans. I also had one egg white from a previous recipe so I used 2 eggs and one egg white. We enjoyed them.
Carrot muffins do not tell you the temperature to bake at. Why?
Hi Lillian, this information can be found in step 1: Preheat oven to 375°F. I hope this helps!
I used butter instead of oil, 1 cup each shredded carrot, apple, and crushed pineapple and added walnuts and 1 tsp vanilla. These muffins are delicious and have a crunchy top. Thank you!
How much butter did you use and what type of apple.
Tasty but the drier side. I probably didn’t need to bake them as long as the recipe indicated.
what is the measurement for 1cup please.?I live in the UK. my scales are in pounds and ounces and kilos.
1 cup is 250 mL. I would suggest using an online converter for accurate conversion amounts. I hope this helps!
Easy, as we have all ingredients on hand.
Very tasty, I’m sure the family will eat them all within 2 days !
Thank you for this great recipe!
You’re welcome Melanie!
I made them today January 21/2023 are very delicious. Thank you. I recommend them.
You’re very welcome Socorro!
Tasty, but too oily!
Delicious recipe. I made jumbo muffins, and had enough batter for 8! The apple was a great addition.
I added more spices, subbed butter for oil, and added about 1/4 cup milk, though it turned out to not be necessary. Maybe less sugar next time though, the pink lady apple added more sugar than expected.
I’ve left out the raisins (none to be had at 21:45) and added in some mixed spice and extra apple (mine are very small). Came out beautifully, thanks!
Absolutely delicious and easy to make! I only cook what we eat at one sitting and freeze the extra batter in a quart jar. Then use it to make them fresh when I want more.
These muffins are moist and delicious. Easy to make, this one is a keeper!
Delicious! Adding the carrot and apple made the muffin really moist. In addition to cinnamon I added nutmeg to the recipe. I put my muffins in for 25 mins, next time I will do 20 and then check them at 2 min intervals. I found 25 mins just a little over done for my oven.
Way too dry. Recipe has no liquid. Added about 1/2 cup milk.
I had the same issue and added some milk (didn’t measure quantity), just put enough to be able to keep mixing.
With that, the recipe came out perfect!
so yummy .. I added some extra spice, ginger, allspice and nutmeg.. I didn’t add apple because I had none on hand but did add a mashed banana per my toddlers request.. juat added a little less oil.. very good..