Carrot Muffins

Why You’ll Love This Recipe

Carrot Muffins are moist, fluffy, and warmly spiced treats packed with shredded carrots and just the right touch of sweetness. Perfect for breakfast, snacking, or brunch, these wholesome muffins come together quickly and can easily be customized with nuts, raisins, or a cream cheese swirl.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking soda baking powdersaltground cinnamonnutmegvegetable oil or melted buttersugarbrown sugareggsvanilla extractshredded carrotsmilk or yogurtwalnuts or pecans (optional)raisins (optional)

directions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In another bowl, mix oil or melted butter with both sugars, eggs, vanilla, and milk or yogurt until smooth.

Stir in shredded carrots.

Gradually add the dry ingredients to the wet, mixing just until combined.

Fold in nuts and raisins if using.

Divide batter evenly among the muffin cups, filling about ¾ full.

Bake for 20–25 minutes or until a toothpick inserted comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes: 12 muffinsPreparation time: 15 minutesBaking time: 20–25 minutesTotal time: 35–40 minutes

Variations

Add a swirl of cream cheese for a decadent twist.

Use whole wheat flour for a heartier muffin.

Mix in shredded coconut or pineapple for added moisture and flavor.

Top with a streusel or oat crumble for texture.

storage/reheating

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.Freeze for up to 2 months—thaw at room temperature or microwave for 20–30 seconds to reheat.

FAQs

Can I use pre-shredded carrots?

Freshly shredded carrots are best for moisture and texture.

Are these muffins very sweet?

They’re mildly sweet—perfect for breakfast. Adjust sugar to taste.

Can I make them vegan?

Yes, use plant-based milk, egg replacer, and oil instead of butter.

Can I double the recipe?

Absolutely—just use two muffin tins or bake in batches.

How do I keep them moist?

Don’t overmix the batter and don’t overbake—check for doneness early.

Conclusion

Carrot Muffins are a cozy, nutritious treat that’s easy to make and endlessly versatile. Whether you enjoy them plain or loaded with mix-ins, they’re a flavorful way to start your day or satisfy an afternoon craving.

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