Super delicious, carrot muffins are the perfect breakfast or morning snack along with coffee!
These tasty muffins are extra moist and jam packed with flavor.
We love this recipe because carrot muffins are sweet and delicious. It’s a great beginner recipe for young cooks in the kitchen, and the results do not disappoint! Bake them up in just a few steps and have muffins all week long!
These easy muffins have a wholesome, mildly sweet flavor with a moist texture that’s cake-like; this recipe is definitely a keeper!
Ingredients
CARROTS (& APPLE) Of course this recipe uses shredded carrots but we add in shredded apple too. It makes these muffins extra moist.
DRY INGREDIENTS The typical muffin ingredients are here, flour, baking powder, cinnamon, and salt. Give them a stir with a whisk, this adds air in place of sifting.
WET INGREDIENTS Sugar, eggs and oil combine to make these 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 (per full recipe below).
- Mix. Mix the wet and dry ingredients just until combined. Fold in carrots, shredded apple and raisins. The batter should be a bit lumpy.
- Bake. Scoop batter into prepared tins (and ice cream scoop works best for this).
Tips for Perfect Muffins
- Be sure to measure the flour by spooning flour into the measuring cup (not scooping it with the measuring cup).
- Combine wet & dry ingredients just until mixed, the batter should be a bit lumpy.
- Fill muffin wells about 2/3 full.
- Ovens can vary, check the muffins a bit early to see if they’re done so they don’t overcook. If a toothpick comes out clean, they’re ready.
Storage
Keep muffins in a zippered bag or airtight container at room temperature. They should keep about 4-5 days.
Carrot muffins are also super easy to freeze! Simply freeze them when they are fully cooled by popping them in a zippered bag with the date labeled on the bag. They should keep about a month or so in the freezer.
Muffins & More
- Blueberry Banana Muffins – full of fresh fruit
- Cranberry Orange Scones – perfect with coffee
- The Best Zucchini Bread – no fail recipe
- Banana Chocolate Chip Muffins – quick & delicious snack
- Classic Banana Bread – moist & flavorful
Did you make these Carrot Muffins? Be sure to 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 ok but I personally found them a little bland and the batter was quite thick even for carrot muffins
Sorry these muffins didn’t quite turn out as expected, Amber!
Hello, great recipe, I substituted chopped walnuts for the raisins, my preference. Thank you for sharing.
Made these yesterday and they came out perfectly moist and decadent. Definitely making them again. Kids had it as snacks at home and even carried to school for munch break.
I didn’t make the muffins yet, but before I do, I have a question. Are the carrots shredded thinly or thick?
Thank you very much in advance.
The carrots are shredded using the thicker side of the grater. I would love to hear how they turn out for you!
Best,delicious soft yummmmy ever I try it goes my family like
This is my new favorite muffin recipe, so much so that I shared it with a cooking group that I’m a member of. It also received great reviews by the other members. So simple to make, so flavorful, so moist, so delicious!
So happy to hear that, Florence. Thank you for sharing our recipe!
Delicious AND easy. I doubled the recipe and added pumpkin seeds and they are great in it. I baked on convection at 360 degrees, the first batch for 20 min the second for 18 min. The first batch are a little dry and the second are pretty good. I think next time I make them, and there will be a lot of next times, I will only bake them for 17 min. Thanks for sharing this recipe! We all love them!
My go too every time
Good muffins, I have made them twice already.
Hi! Can we leave out the raisins? If so, do we need to add or subtract anything from the recipe?
Hi Momo, you can omit the raisins if you’d like, you don’t need to add or subtract anything else from the recipe. We would love to hear how they turn out for you!
My granddaughter and I made these muffins together and they were delicious. Would certainly make them again.
So delicious. Like eating carrot cake. Very tender and moist.
I make these yummy muffins again and again! Have had to share recipe by request!!
We made the 24 count of muffins. they turned out delicious. I am not a big sugar person, so I used 1 and a half cups of sugar and it was perfectly sweet and not over sweet, or under sweet.
Thank you for this recipe!
So happy you enjoyed it!
Will make later today. My kind of recipe
Can I use melted butter instead of oil
Will it make a difference
Hi Wendy, I have never tried but other readers have used melted butter instead of oil with great results!
Just made these. They were amazing!
hi, can you use walnuts in this recipe how would you incorporate them into the ingredients?
Hi Joyce, you can add about ¼ cup of chopped walnuts in step 5 when you’re stirring in the carrots, raisins, etc. Please let us know how they turn out!
Hi Holly!
I love this recipe for carrot muffins and have it bookmarked on my computer.
When I examined the recipe while trying to decide among many, I liked the simple ingredients EXCEPT the vegetable oil. By now I think most people try to avoid the damaging oils like corn, soybean, cottonseed,etc. so I substituted melted butter for the vegetable oil.
I also add 1/2 cup crushed pineapple (drained) and chopped pecans to the mixture. What a winning recipe for muffins that are rich, tasty AND nutritious!
I
That sounds delicious, thank you for sharing your alterations Mary Lynn!
Best muffins I have made!