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.
Made mine with whole wheat flour, grated fresh ginger along with the grated apple & carrot. Avocado oil works well with this recipe and I substituted the sugar with maple syrup, which I was worried would make it too moist but the dry and wet mixed well. Added a handful of fresh cranberries to the batter, substituted raisins for walnuts to fold in before the oven and then sprinkled the top with oats but otherwise stuck to the recipe. Thank-you for the majority of the measurements :) A very hearty, nutritious and on-the-go breakfast!
I made them but they are to greasy, is there a mistake with the 1 cup of oil.
Hi Sofie, it isn’t in error. We use 1 cup of vegetable oil in this recipe. I haven’t had an issue with them turning out greasy so I can’t say for sure what happened.
These were super delicious! Great texture and flavor! Definitely a keeper recipe.
Excellent recipe!!!! Easy to follow and they come out moist and delicious; thank you so much for sharing !!!!!
Amazing muffins. Moist and delicious.
Super nice!!
It was very tasty and all of my family and friends loved it so much! My dad ate 4 in a day! Some of the things I tweaked was 2 tablespoons of cinnamon because I love cinnamon (I still feel like it wasn’t enough and I should have added another table spoon to have more of a cinnamon taste) and I added two tablespoons of vanilla extract! The white sugar was too much in my opinion and I prefer the taste of brown more, so I added 1/2 white granulated sugar and 1/2 brown sugar. It was perfectly sweet and not super sweet like some of the comments were saying. I do think think I can do 3/4 sugar next time because the apples are sweet already. I saw some of the comments saying the muffins were bland so I think tweaking it a bit with cinnamon and vanilla would make the muffins more flavorful. I also noticed it was too much veg oil for my liking so i did 3/4 instead and the muffins still came out very moist, so don’t think we need to follow the oil amount to a T. I grated one big apple and two medium sized carrots. Reminder!!! Please soak raisins in hot water so it won’t be hard in the baked goods! For my batch, 20 minutes bake time was perfect (no need for more) and yielded 17 muffins!
Tweaked
– 1/2 brown 1/2 white granulated sugar
– 2 tablespoon cinnamon
– 2 tablespoon vanilla extract
– 3/4 veggie oil
– soak raisins in hot water
Thanks for sharing your tweaks, Britney. That sounds delicious!
This looks good, going to try making it.
I make this all the time and it’s soooo delicious and moist! My husband say they’re better than any bakery muffins. I will substitute the oil for applesauce and see if the flavour and texture is the same. Would like a healthier option!!
I was given a bunch of garden carrots to use so I found this carrot muffin recipe to try.
I looked at the calories and saw they were quite high, so I subbed in apple sauce instead of the oil at 1:1 ratio. My Lord these are delicious and easy to bake! I recommend to anyone making carrot muffins/cake.
I was delighted to try your recipe for these delicious Carrot cake muffins. I didn’t add the raisins because I did t have any but I had everything else. I loved them! I did add a cup of roasted walnuts and the touch of the apple added a nice subtle flavor. I used a golden delicious off my friends tree. They were perfect and filled them to the very top of the muffin pans yielded 12 nice sized bakery style muffins. I also sprinkled Demerara sugar on top before baking. Baked for 27 minutes and they were moist and delicious! I did not find them greasy at all by the way . I will be making them again and I need to look no to try another recipe. Thank you for sharing.
They were moist but agree with other reviewers that they weee really greasy. I do like the fact that they incorporate apple and carrot, so I’ll try these again but will choose a healthier oil and cut it back & see how it goes
I regret following the recipe, it needs more than just cinnamon, maybe nutmeg and ginger? Very bland
Not a fan of carrot cake, but these muffins are delicious.
A keeper!
Made these Carrot Apple muffins and they are delicious and will definitely be making these many more times.
I’m usually super picky about carrot cake and carrot bread, and I hate leaving reviews, but I had to leave a review for this one. It came out so good! I did the cinnamon in tablespoons instead of teaspoons and added a sprinkle of ginger (grabbed the wrong jar, oops!). Plus, no apple, so I subbed in half an additional cup of carrot. I loved this recipe! I’m definitely saving it. Added some cream cheese frosting for a tang, and I had to leave the kitchen to make sure I don’t eat the whole batch. Superb!
Hello Jared. I am so happy that you enjoyed the recipe. Have a great day!
My husband is a HUGE carrot muffin fan. Our local grocers have been out of the Quaker carrot muffin mix for so long that I decided to make them from scratch. I used this recipe, and if I could give it 6 stars I WOULD!
I prepared 1.5 x the recipe and ended up with 2 dozen large muffins. I also used all purpose whole wheat flour and they turned out great. Fun fact: I’m not a big carrot muffin (or cake) fan and I ate 2 of these bad boys hot out of the oven – yes, they’re THAT good!
Thank you for sharing this outstanding recipe!
Delicious. I didn’t have enough white sugar so I used 1/2 white sugar substitute and 1/2 brown sugar.
Thank you for this delicious and easy recipe!
My go too recipe! So moist and perfect!
Delicious!! I added sugar to dry ingredients by mistake and they still turned out great.