Easy Carrot Cake Muffins
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These easy Carrot Cake Muffins are packed with sweet, natural carrot flavors and rich with warm spices in an easy-to-make recipe. They’re delicious and perfect for the season, whether for breakfast, snacks, or teatime!
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What I Love About These Carrot Cake Muffins
I will always be a fan of muffins! And do have favorites throughout the seasons. In the fall, you will find me making our healthy pumpkin muffins; in the spring, lemon muffins for brunch and teatime, and in the summer I love lemon blueberry muffins.
These carrot cake muffins are on the menu all year! If you’re looking for a naturally sweetened muffin, be sure to try my healthy carrot muffins!
- Easy to make with simple pantry ingredients.
- Utterly delicious with a tender, soft crumb.
- Seasonal flavors that to me, are impossible to resist!
Carrot Cake Muffins Key Ingredients
Here are the key ingredients you will need to make these muffins. For a full list of ingredients, including measurements, see the printable recipe at the bottom of this post.
CARROTS: This simple muffin recipe is filled with shredded carrots that adds so much moisture and flavor!
FLOUR: You can use whole wheat, all-purpose, or gluten-free all-purpose flour.
SPICES: A combination of cinnamon and nutmeg or cardamom makes these treats taste like your favorite carrot cake!
GREEK YOGURT: We use Greek yogurt and cooking oil for a tender and soft crumb.
ADD-INS: These are optional, of course, but I like to add raisins (either dark or golden) and sometimes chopped walnuts or pecans.
How to Make Carrot Cake Muffins
- Gather wet and dry ingredients. Add the wet ingredients into one bowl and the dry ingredients into another.
- Combine into a batter. Mix both until just combined.
- Bake. Scoop the batter into a standard-size muffin tin (I love using a large ice cream scoop) and bake for 18-20 minutes.
Muffin Making Tips
- Line or grease a standard-size muffin tin. If lining the cups, use parchment muffin liners or lightly spray paper liners.
- Avoid overmixing the batter when combining the wet and dry ingredients.
- Check the muffins early to avoid overbaking. Ovens can vary, so I begin checking them early. If a toothpick comes out clean, they’re ready.
How to Shred Carrots for Muffins
For the best texture and flavor, I like to shred my own carrots instead of buying pre-shredded carrots at the market. While picking up a package of matchsticks is easy, they won’t give you a great texture and lack the moisture you will need for a delicious muffin.
Here are some tips for easily shredding carrots:
- Use large-size carrots. Grating baby carrots is just not fun!
- A food processor with a grating disc makes shredded carrots super easy.
- A box grater also makes it fairly quick to grate carrots. Use the finest grating option.
Storing Carrot Cake Muffins
Keep muffins at room temperature in an airtight container or zippered bag for 3-4 days. They also freeze well for a month or so. Be sure to let them cool completely before storing them in a freezer-safe zippered bag. Reheat gently in the microwave.
More Muffin Recipes
- Zucchini Spice Muffins
- Healthy Pumpkin Muffins with No Refined Sugar
- Morning Glory Muffins
- Banana Ginger Muffins
- Cranberry Orange Muffins (Refined-Sugar Free)
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Carrot Cake Muffins Recipe
Equipment
Ingredients
- 2 cups all-purpose flour (or 1 3/4 cup whole wheat flour)
- 1/2 cup granulated sugar
- 1 ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup raisins (brown or golden) optional
- 2 cups finely grated carrots from about 3 large raw carrots
- 1/2 cup cooking oil
- 1/2 cup plain yogurt
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ and grease or line muffin cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate small bowl, toss the raisins with 1 teaspoon of flour to prevent them from sticking together. Add the grated carrots and floured raisins to the dry ingredients.
- Mix the oil, yogurt, brown sugar, eggs, and vanilla in a separate bowl.
- Stir the wet ingredients into the dry ingredients just until combined. Divide the batter evenly into the prepared muffin cups– I like to use a large cookie scoop (affiliate link).
- Bake for 20-25 minutes or until the tops are golden and a toothpick comes out clean.
Notes
- Optional Ad Ins: I love to add raisins and chopped nuts like walnuts or pecans. If adding nuts, I add 1/2 cup and fold them into the batter at the end. The muffins are delicious without but very carrot cake-ish with them.
- To store: Add muffins to a zippered bag or an airtight container and store at room temperature for up to 3 days.
- To freeze: Let the muffins cool completely before adding them to a freezer-safe, airtight container or zippered bag. They will keep for up to a month.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.