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’s Thanksgiving morning and I made these muffins for breakfast. They are fantastic, so yummy!! I’m always happy when I find recipes that use fruits and/or veggies in them. I definitely will be making these again!!
Made these for me and my boyfriend a few months ago to great success! Making them again for our Thanksgiving feast. :)
These go amazing with a homemade cream cheese frosting as well!
These muffins were delicious! I made them with my 2 year old and we made a few adjustments. We swapped half the oil with apple sauce, reduced the sugar to 1/2 cup, swapped 1 cup of flour for whole wheat, and didn’t peel the apples. They were perfectly moist and sweet. We will add them too our recipe book to make again and again. Thank you for the recipe!
How wonderful that you are introducing your child to baking at such a young age. Cooking and baking are such important life skills. Having the confidence to vary up a recipe to one’s own taste is a wonderful feeling too!
THESE ARE SO GOOD! used coconut oil instead of vegetable.
Would an apple sauce work in place of the grated apple? I would love to try these muffins, but I realize that I use the last apple in my child’s lunch today.
Let me know your thoughts thank you
We have only made this recipe as listed, Lindsay, but other readers have substituted the apple with 3 tablespoons of applesauce and had good results. We would love to hear how it turns out for you!
Super muffins, most and delicious. This recipe is a keeper.
This is my new go-to recipe for a carrot muffin.
Great recipe! I made a few changes since I try to limit my sugar intake I replaced the cup of sugar by 1/2 cup of maple syrup and for the oil I used half olive oil and half avocado oil and they taste amazing light and definitely sweet enough . Thanks for the recipe, I will definitely make it again :)
What wonderful muffins to eat on our first snowy day here in Alberta, Canada!
These strike that perfect balance between fluffy/moist muffins.
I modified a few things to my liking:
reduced oil to 3/4 c, reduced sugar to 3/4 c, added 1 tsp vanilla, added 1 tsp pumpkin spice, added a couple tablespoons of molasses.
Love them and I already can’t wait to make them again!
Glad you enjoyed them, Pris!
A very moist and soft muffin that is delicious! Thank you! I topped mine with toasted coconut and I did add chopped walnuts to the muffin mix.
Good day. I baked the Carrot Muffins. It was the best carrot muffin I have ever eaten. Light and fragrant. I didn’t peel the apple. (Extra fiber) Thanks for sharing the recipe. The recipe now has a place in my recipe book.
Thank you for trying our recipe, Linda! I am so happy you enjoyed it.
These were great! I cut the sugar and only had white so also added molasses for some depth. I put in some plumped up raisins too. Saved this recipe for repeats!
Just made these muffins and it is unanimous by all they are fantastic!
I used a 00 Italian flour since I am gluten sensitive and although this flour is meant for pizza it worked very well in my muffins
Yummy muffins! Used whole wheat flour and apple sauce with maple syrup or honey instead of sugar. Loved the outcome!
Hi Janey! I’d also like to make a healthier version of the muffins with whole wheat flour, apple sauce, and maple syrup. What measurements did you use? :) Thank you!
I used the amount of baking powder shown in the recipe. The muffins have so much baking powder in the taste. Ruined the taste for me. Why so much?
I am sorry to hear that, Nadine. We use 3 teaspoons of baking powder and find it to be the perfect amount.
Maybe your baking powder is super expired?
Agree with Nadine – too much baking powder, left a slightly noticeable bitter taste in my muffins. Also not enough spice to flavour, so just came out a bit too oily and bland. Not bad, but wouldn’t make these again without adjusting the recipe.
These muffins were so yummy! So moist and falvourful without being too sweet release so cleanly from the liners (which is a huge plus for me) and my kids love them too! The addition of the raisins add such a nice little chew! Will 100% be making these again!
Thank you for sharing this recipe! I baked these today and they turned out perfectly. I even managed to get a small carrot loaf out of the recipe as well as a dozen muffins.
They turned out a bit flat but the taste was great. I used 1 cup cake flour with 1 cup wholemeal flour. They were light, fluffy and not as sweet as I anticipated.
I used lotus cups. Forgot to oil cups. sifting flour will make batter fluffy.
Cooking time 15 minutes
did not use apple. Muffins were awesome. I would use only 12 packets not 22 If using artificial sugar.