Carrot Cake Muffins

Why You’ll Love This Recipe

Carrot Cake Muffins bring all the cozy, spiced goodness of classic carrot cake into a convenient, portable form. Moist, fluffy, and filled with grated carrots and warm spices, these muffins are perfect for breakfast, snacking, or dessert. They’re easy to make, customizable, and pair beautifully with a cup of coffee or tea.

ingredients

this Recipe

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

all-purpose flourbrown sugarsugarbaking powderbaking sodaeggsvegetable oilvanilla extractgrated carrotsground cinnamonnutmegsaltchopped walnuts or pecans (optional)raisins or shredded coconut (optional)

directions

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

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

In another bowl, beat the eggs, sugars, oil, and vanilla extract until smooth.

Stir in the grated carrots.

Add the dry ingredients to the wet ingredients and mix just until combined.

Fold in nuts, raisins, or coconut if using.

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

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

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

Servings and timing

This recipe yields 12 muffins.Preparation time: 15 minutesBaking time: 18-22 minutesCooling time: 10 minutesTotal time: 45 minutes

Variations

Add crushed pineapple for extra moisture and flavor.

Top with a swirl of cream cheese frosting for a dessert-like finish.

Use whole wheat flour or a 50/50 mix for a heartier texture.

Swap oil for applesauce for a lighter option.

Add orange zest for a citrusy twist.

storage/reheating

Store carrot cake muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.To reheat, warm in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-10 minutes.Muffins can also be frozen for up to 2 months.

FAQs

Can I make these muffins ahead?

Yes, they store well and can be made a day or two in advance.

Are they very sweet?

They have a balanced sweetness with the option to adjust sugar to your taste.

Can I skip the nuts or raisins?

Absolutely—leave them out or substitute with your favorite mix-ins.

Can I use pre-shredded carrots?

Freshly grated carrots are best for moisture and texture.

Do these muffins need frosting?

Not at all, but cream cheese frosting is a delicious optional topping.

Can I make them gluten-free?

Yes, use a gluten-free flour blend designed for baking.

What oil works best?

Vegetable oil, canola oil, or melted coconut oil all work well.

Can I use almond or oat flour?

They may work in combination with all-purpose flour but not as a full substitute without adjusting the recipe.

Why are my muffins dense?

Avoid overmixing the batter and measure ingredients accurately.

Can I make mini muffins?

Yes, reduce the baking time to about 10-12 minutes.

Conclusion

Carrot Cake Muffins are a warm, comforting treat that combine wholesome ingredients with the indulgent flavor of classic carrot cake. Perfect for any time of day, they’re easy to make, adaptable, and sure to be a favorite with kids and adults alike. Make a batch and enjoy the cozy flavors in every bite.

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