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Carrot Muffins Recipe

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These carrot muffins are moist, tender, and spiced to perfection with cinnamon and nutmeg. Loaded with freshly grated carrots and customizable mix-ins like walnuts or raisins, they make a wholesome breakfast or snack that’s easy to bake and full of flavor.

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat eggs with granulated sugar, brown sugar, oil (or butter), and vanilla until well combined.
  4. Stir the wet ingredients into the dry mixture until just combined—do not overmix.
  5. Fold in grated carrots and any optional add-ins like nuts, raisins, or coconut.
  6. Spoon batter into muffin cups, filling each about 3/4 full.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

  • For added moisture, mix in 1/4 cup applesauce or crushed pineapple.
  • Swap some all-purpose flour with whole wheat flour for a heartier muffin.
  • Top with a simple cream cheese glaze for a sweeter, dessert-style version.
  • Freshly grated carrots are best—pre-shredded ones can be too dry.
  • Freeze extra muffins individually wrapped for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/carrot-muffins-recipe/