Carrot Cake Muffins
I’ve always been a big fan of anything that tastes like dessert but is totally okay to eat for breakfast 🤭.
And that’s where these Carrot Cake Muffins come in.
They have all the cozy flavors of classic carrot cake, but they’re packed into soft, fluffy muffins you can grab and go.
I love baking these on a lazy Sunday morning or whipping up a batch during the week for a quick, easy breakfast.
They’re simple to make, super tasty, and loaded with good stuff like carrots, walnuts, and raisins.
Seriously, it’s one of my favorite muffin recipes because it just works every single time!
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1 cup brown sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Instructions for the Best Carrot Cake Muffins
- Set oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, cinnamon, and allspice in a large bowl.
- In another bowl, mix grated carrots, walnuts, raisins, brown sugar, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing to ensure light, fluffy muffins.
- Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack.
- Top with chopped walnuts or drizzle with maple syrup before serving.
Easy Variations and Swaps
- Healthier Muffins: Use whole wheat flour, replace brown sugar with maple syrup, or sub in applesauce for half the oil.
- No Nuts or Raisins: Leave them out or replace them with chocolate chips, shredded coconut, or chopped dates.
- Make it Vegan: Use flax eggs and swap the oil for melted coconut oil.
- Spice it Up: Add a pinch of nutmeg or ground ginger for extra warmth.
How to Store Your Carrot Muffins
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Lasts up to a week.
- Freezer: Freeze individually for up to 3 months. Just thaw overnight or warm in the microwave.
These Carrot Cake Muffins are one of those recipes I come back to again and again.
They’re cozy, flavorful, and just the right amount of sweet.
Whether you’re looking for an easy breakfast muffin, something to pack in a lunchbox, or a treat with your coffee, this simple muffin recipe will hit the spot.
Give them a try, and let me know how yours turn out!
Carrot Cake Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1 cup brown sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Set oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, cinnamon, and allspice in a large bowl.
- In another bowl, mix grated carrots, walnuts, raisins, brown sugar, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing to ensure light, fluffy muffins.
- Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack.
- Top with chopped walnuts or drizzle with maple syrup before serving.
Other Desserts
- Lemon Cake
- Cream Puffs
- Fruit Bouquet
