Carrot Muffins

These Carrot Muffins are perfect for breakfast, snack time, or grabbing on the go with coffee. Shredded carrots and apple keep them moist, while cinnamon and raisins add just the right touch of warm sweetness.

For more easy breakfast favorites, try blueberry muffins, banana chocolate chip muffins, or zucchini muffins.

Carrot Muffins with a bite taken out and butter

Holly’s Recipe Highlights: Carrot Muffins

This carrot muffin recipe takes all the goodness from my carrot cake (which is my most requested recipe from friends and family) and turns it into a breakfast treat.

Flavor: Wholesome, mildly sweet flavor and moist texture in every bite.

Difficulty: It’s a great beginner recipe for young cooks in the kitchen; they bake up in just a few steps.

Technique: Combine wet and dry ingredients separately, then stir just until combined to keep the muffins light and moist.

Serving Suggestion: Delicious warm with butter, cream cheese, or peanut butter or just as a grab-and-go snack.

Freezing: Freeze beautifully for quick breakfasts.

Total Time: 45 Minutes Makes: 12 Muffins

Ingredient Notes

ingredients in bowls to make Carrot Muffins

Carrots and Apples: This recipe uses shredded carrots and shredded apples. Be sure to shred them finely so they blend evenly into the batter and make the muffins soft and flavorful.
Dry Ingredients: Typical muffin ingredients like flour, baking powder, cinnamon, and salt hold the muffins together and produce a tender crumb.
Wet Ingredients: Sugar, eggs, and oil help make these muffins moist. Use an oil (like vegetable oil) that has a mild flavor.
Variations: Swap the raisins for dried cranberries, chopped dates, or chocolate chips. Add walnuts, pecans, or coconut for texture, and use nutmeg, ginger, cloves, or pumpkin pie spice for extra warmth. A little orange zest adds a fresh finish.

mixing Carrot Muffins ingredients in a bowl

How to Make Carrot Muffins

Combine Ingredients: Wet in one bowl, dry in another (full recipe below).
Mix: Mix the wet and dry ingredients just until combined. Fold in carrots, shredded apples, and raisins.
Bake: Scoop batter into prepared tins and bake until golden.

Be sure to measure the flour by spooning flour into the measuring cup.
Combine wet & dry ingredients just until mixed to keep the muffins light and moist. The batter should be a bit lumpy.
Fill muffin wells about ⅔ full (an ice cream scoop makes scooping the batter so easy!).
Ovens can vary, so check the muffins a bit early to see if they’re done. If a toothpick inserted in the center comes out clean, they’re ready.

close up of Carrot Muffins in a muffin tin

Carrot Muffin Storage

Keep cooled muffins in a zippered bag or airtight container at room temperature for up to 5 days.

To freeze, pop fully cooled muffins into a zippered bag, label the bag with the date, and freeze for up to 3 months.

Muffins and More…

Did you make these Carrot Muffins? Leave a comment and a rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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.

Keep muffins in a zippered bag or airtight container at room temperature for up to 5 days. Put a slice of bread in the container to help absorb excess moisture.
Freeze when they are fully cooled by popping them in a zippered bag. They should keep about 3 months in the freezer.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Muffins, Snack

Cuisine American

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