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.

Carrot Muffins with a bite taken out and butter

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: With a touch of cinnamon and additions like sweet raisins, they’re perfect for breakfast or anytime snacking.

Ingredients

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.

adding Carrot Muffins batter to a muffin tin

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

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 30 days.

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 30 days 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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