Name: Carrot Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; 2 cups grated carrots; Optional: 1/2 cup chopped walnuts; Optional: 1/2 cup raisins; Optional: 1/4 cup shredded coconut

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Carrot muffins are moist, tender, and packed with warm spices and freshly grated carrots. They make a wholesome and satisfying breakfast or snack that’s easy to prepare and even easier to love.

Why You’ll Love This Recipe

I love how these carrot muffins strike the perfect balance between sweet and hearty. They’re soft and flavorful with just the right amount of spice, and they’re a great way to sneak in a serving of vegetables. Whether I’m enjoying one with my morning coffee or packing it for an afternoon pick-me-up, these muffins always hit the spot. Plus, they’re super customizable with nuts, raisins, or coconut if I want to switch things up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Eggs
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Vanilla extract
Grated carrots
Optional add-ins: chopped walnuts, raisins, shredded coconut

Directions

I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, I beat the eggs with the granulated sugar, brown sugar, oil, and vanilla until well combined.
I stir the wet mixture into the dry ingredients just until combined—being careful not to overmix.
Then I fold in the grated carrots and any optional add-ins I’m using.
I spoon the batter into the muffin cups, filling each about 3/4 full.
I bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Once done, I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard-sized muffins. It takes me around 15 minutes to prep and 20–25 minutes to bake, so the total time is approximately 40 minutes.

Variations

I sometimes mix in chopped pecans or walnuts for a nutty crunch, or add shredded coconut for extra texture. Raisins or chopped dates add natural sweetness, and when I want a richer muffin, I top them with a simple cream cheese glaze. For a healthier version, I’ll swap part of the all-purpose flour with whole wheat flour and reduce the sugar slightly.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. They also freeze beautifully—just wrap them individually and freeze for up to 3 months. To reheat, I microwave one muffin for about 20–30 seconds or warm them in a low oven.

FAQs

Can I make these carrot muffins gluten-free?

Yes, I sometimes substitute a gluten-free all-purpose flour blend. Just make sure it includes a binder like xanthan gum for the best texture.

Do I need to peel the carrots before grating?

I usually peel them for a smoother texture, but it’s fine to leave the skin on if the carrots are well-washed.

Can I use pre-shredded carrots?

I prefer grating fresh carrots because they have more moisture, which keeps the muffins tender. Pre-shredded carrots can be a bit too dry.

How do I make these muffins more moist?

Adding a bit of applesauce or crushed pineapple to the batter can boost moisture without making the muffins heavy. I’ve had great results with both.

Can I add a frosting or glaze?

Absolutely. I like to top them with a light cream cheese glaze for a dessert-like twist, especially when serving them for brunch or a special occasion.

Conclusion

Carrot muffins are one of those go-to recipes I always come back to. They’re easy, delicious, and adaptable to whatever I have on hand. Whether I’m making them for breakfast meal prep or as a cozy afternoon snack, they’re a comforting classic I can count on every time.

Carrot Muffins Recipe