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.
This post may contain affiliate links. Please read our disclosure policy.
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.
These were very easy to make & delicious
Made today!
Delicious.
Thought too much oil, but I was wrong.
Delish muffins, grand babies love them…just shared the recipe with an entire office of ladies who went crazy over them! Easy, super moist, healthy…I use less sugar than recipe.
They are moist and not too sweet, but too oily. 1 cup of oil for 12 muffins is crazy. I would do 1/2 cup.
Easy and good recipe. Moist; not too sweet; will definetly do it again.
Made this today and the muffins were good, however the muffins did not pull out of the muffin paper.
Oh no! Did you remove the muffins from the baking pan and let cool on a baking rack? Did you let the muffins cool before trying to pull them out of the paper? Both of these things should help avoid this happening.
I followed most of the recipe, Doubled the cinnamon and added, ,ginger, cloves and allspice. I used carrot baby food for half the oil amount and added chopped walnuts.
They were amazing and lots of fkavour. Will make again
Made these today for a small gathering of friends. They were a hit!
Super moist and delicious, we omitted the raisins and added an extra apple. I also substituted the vegetable oil with avocado oil. I made this with my 3-year-old grandson, who enjoyed mixing the ingredients and eating them once they were cool. Bookmarked your website and will be trying more recipes!
I am so glad you enjoyed these muffins! What a fun experience to be able to do with your grandson. I can’t wait for you to try more recipes!
Love it taste great
There are great muffins. I make them almost weekly! I get closer to 18 muffins…and when I happen to have cinnamon chips, I add a handful for fun. :) But the recipe is just perfect as is.
These were way too oily. I suggest using 1/2 cup oil. Too bland also I would double the spices. They were moist though. I got 16 muffins
Thank You, delicious.
I used chopped cooked carrots in these, because I had leftovers to get rid of. Came out great (I did reduce the amount of sugar). I’m going to make more this week.
Hi, I was thinking 1 cup of sugar for a dozen muffins was too much. How much did you add when you made yours. Thank you
I used apple sauce because I didn’t have any apples. turned out great
closer to 20 minutes for baking time
will make again
These were super yummy. My toddler had 2 (the second one he grabbed when I wasn’t looking). A tad sweeter than I’d have liked, so I think next time I’ll reduce the sugar by 1/4 cup.
I have a sister who lives in Sacramento CA with my older sister. My older sister makes these muffins for my sister Mary K. who takes one to her workshop everyday. I made these while staying with them, and they are ” THE BEST MUFFIN’S” I have ever had in my life!! No joke! The only exception is that a long with the apple,Coll puts a banana as well. They are so moist and delicious, that blue berry takes a back seat. Thank you Coll and Mary K. Star K.
I followed the directions fully and I have to say they were DELICIOUS! even the kids love them
Love it! I add a tablespoon of freshly ground ginger cause I love the taste and some walnuts for crunch!!