Carrot Muffins

If you’ve never made carrot muffins before, you’re in for a treat! They’re so moist, fluffy, and delicious.

They’re packed with freshly grated carrots, warm spices like cinnamon and ginger, and a delightful hint of vanilla.

I also like to add nuts and raisins for extra flavor and texture.

And since they contain carrots, they’re practically vegetables, right? Think of them as a healthier, more portable version of carrot cake. 

I promise they’ll become a family favorite! 

Why You’ll Love These Carrot Muffins

Moist & Tender: Oil and applesauce combine to create an incredibly moist and tender crumb.

Perfectly Spiced: Cinnamon and ginger add a warm, cozy depth of flavor. Your kitchen will smell amazing as these muffins bake.

Quick & Easy: You can whip up a batch of these muffins in under an hour from start to finish.

Freezer-Friendly Treat: These muffins freeze beautifully, allowing you to enjoy fresh homemade goodness anytime.

Ingredients

• Carrots: The star of the show! They add natural sweetness, moisture, and a delightful texture to these muffins.
  
• All-Purpose Flour: The foundation of the muffins provides structure and a tender crumb.
  
• Granulated Sugar: It adds just the right amount of sweetness to complement the carrots and spices.
  
• Baking Powder and Baking Soda: The dynamic duo helps the muffins rise to fluffy perfection.
  
• Ground Cinnamon and Ground Ginger: They enhance the natural flavor of the carrots.
  
• Salt: A pinch balances the sweetness and brings out all the delicious flavors.
  
• Vegetable Oil: It keeps the muffins moist and tender.
  
• Unsweetened Applesauce: It adds moisture and a subtle fruity note to the muffins.
  
• Large Eggs: They hold all the ingredients together.
  
• Vanilla Extract: It adds a touch of warmth and depth to the muffins.
  
• Chopped Walnuts or Pecans (optional): For a delightful crunch and nutty flavor in every bite.
  
• Raisins (optional): They add a pop of natural sweetness and a chewy texture.

How to Make Carrot Muffins

Making these muffins is so easy, even for beginners! 

1. Prepare. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease with cooking spray.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.

3. Whisk the wet ingredients. In a separate bowl, whisk together the oil, applesauce, eggs, and vanilla until smooth.

4. Combine the wet and dry. Stir the wet ingredients into the dry ingredients, just until incorporated. Do not overmix.

5. Add the carrots, nuts, raisins. Fold in the grated carrots, nuts, and raisins (if using) until evenly distributed.

6. Portion into the pan. Divide the batter evenly between the prepared muffin cups, filling each about 2/3 to 3/4 full.

7. Bake the muffins. Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

8. Cool and serve. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Tips for the Best Carrot Muffins

These tips will make your carrot muffins the best they can be.

• Aim for grating perfection. Use the smallest holes on a box grater or food processor to finely grate the carrots. This will ensure they incorporate well into the batter.
  
• Don’t overmix! Gently fold the wet and dry ingredients together until just combined to avoid tough muffins.
  
• Bring in reinforcements. Use parchment paper muffin liners to prevent sticking, or grease the pan well if not using liners.
  
• Be super accurate. Spoon and level the flour when measuring, or ideally weigh ingredients for best results.
  
• Vary them up. Try mix-ins like raisins, coconut, pineapple, pecans, or walnuts. Sprinkle the tops with cinnamon sugar before baking.

How to Store

Keep your muffins nice and fresh by following these steps.

To Store: Keep carrot muffins at room temperature in an air-tight container for up to 3 days. For longer storage, refrigerate for up to 1 week.

To Freeze: Wrap each muffin tightly in plastic wrap or foil, then place in an air-tight freezer bag or container. Frozen muffins will keep for 2-3 months.

To Reheat: Wrap muffins in a damp paper towel and microwave for 15-20 seconds to restore moisture. Or, reheat in a 300°F oven for 5-10 minutes.

Carrot Muffins

Course: Snack, BreakfastCuisine: American

Servings

12

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

302

kcal

These carrot muffins are moist and bursting with delicious flavor! The addition of cinnamon, ginger, nuts, and raisins take them over the top.

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon salt

• 1/2 cup vegetable oil

• 1/2 cup unsweetened applesauce

• 3 large eggs

• 1 teaspoon vanilla extract

• 2 cups finely grated carrots (about 3-4 medium carrots)

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup raisins (optional)

Instructions

• Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or grease with cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.
• In a separate bowl, whisk together the oil, applesauce, eggs, and vanilla until smooth.
• Stir the wet ingredients into the dry ingredients, just until incorporated. Do not overmix.
• Fold in the grated carrots, nuts, and raisins (if using) until evenly distributed.
• Divide the batter evenly between the prepared muffin cups, filling each about 2/3 to 3/4 full.
• Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Be sure to finely grate the carrots for the best texture. Do not use pre-shredded carrots, as they’re too dry.
• For extra flavor, add 1/2 teaspoon of ground nutmeg or cloves.
• Applesauce helps keep the muffins moist. You can also substitute crushed pineapple.
• For a healthier version, replace half the all-purpose flour with whole wheat flour.