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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!
Soft & Moist Carrot Muffins
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 25-29 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.
Love these muffins!
These muffin came out perfect. This will be my second time making them. I didn’t have vegetable oil on hand so I used the grape seed oil I had and it came out good. Perfect for breakfast.
Just made these muffins – absolutely delicious I might have been a wee bit heavy handed with the sugar might use a slightly smaller cup … We also having it for dinner (The joys of just being two in the house!)
Didn’t have an apple, so used crushed pineapple instead. Added toasted walnuts as well. Great recipe!
Made them today. was looking for a recipe that didn’t use baking soda, so that I could use my no sodium baking powder. Left out the apple, added copped pecans, they were great. Maybe next time I’ll try reducing the oil a littl
I made the carrot muffins, very nice and moist…but taste like too much baking powder.
Next time I would rather put 1 and half tsp.
Thank you for the recipe.
I tried this recipe, minus the raisins, for the first time. The muffins are absolutely delicious. They are incredibly moist. I didn’t have the full 2 tsp of cinnamon so I added some nutmeg to mine. I will try with the raisins the next time I make it but didn’t have any in my pantry and decided to try the recipe anyway. I loved them! Thanks
Very moist and absolutely delicious! I did add about 1/4 cup of cream, and dinner vanilla
Made these today with Bob’s Mill cup for cup gluten free flour, organic carrots from my weekly veggie box and used a granny smith apple. Turned out beautiful but needed more time in the oven.
Will definitely be making these again.
So glad you enjoyed it, Cheryl!
These are my favorite muffins! I skip the raisins and top the muffins with a lemon icing (just powdered sugar with lemon juice and zest)
I made these muffins just now and added 1 cup of walnuts, everything else as your recipe called for them. Delicious! I will make these on a regular basis, adding bananas maybe next time. This is a keeper recipe for me!
These are delicious. I almost followed the recipe to a T. I read ahead and saw all dry ingredients and all wet ingredients together so I added the sugar to it. Then I saw where I was suppose to add the sugar with the oil and eggs so I added a 1/2 more cup of sugar to it. Still taste delicious. Next time I may add 1/4 cup of crushed walnuts for a nutty taste. However, this is perfect for my family due to nut allergies. Thank you.
So I tried this recipe. It really taste good. I used a healthier sugar if there’s such thing, lol.
Thank you, thank you, thank you :) I am a new mum and a new baker. I made dozen muffins with zero success so far, so I was soooo surprised when those muffins tuned out great. nice shape, moist and tender and delicious. My daughter loves them. I will try to reduce sugar next time, I used 1/2 brown sugar 1/2 white sugar and they are quite sweet to my liking.
So happy they turned out well for you, Maja!
wonderfully soft and moist, it was gone in 5 seconds
Subbed the oil for melted ghee, & raisins for cranberries. Topped with cranberries and flaky salt before baking. I don’t have a muffin pan, so threw in a glass cake pan for 25 min…. Could have been pulled out a few minutes earlier.. WOW. Incredible, moist and flavorful! Love the cranberries with the slight tang :) Too easy, will freeze the other half and make another batch next week.
These were delicious. I gave 4 stars because despite sprayino the paper baking liners the muffins still stuck to lining
this muffins was soft like cake. ( but crumbly) I added 1/4 grated pineapple
instead of apple.
I made these this morning, with a few ‘tweaks’, and they were delicious!
Instead of the full cup of oil, I used 1/4 of unsweetened apple sauce and 3/4 cup of avocado oil.
I also added a bit of shredded, unsweetened coconut, as well as adding a handful of pecans with the raisins.
The muffins turned out moist and delicious! I will definitely make these again! Thanks for your recipe!
I liked the taste, but thought the muffins were a bit greasy.