These scrumptious moist carrot muffins are the perfect way to start any day. The carrot muffin recipe is much like carrot cake, but without the sugary frosting. If you added some cream cheese frosting you could absolutely call these carrot cake muffins.
The delicious muffins are loaded with shredded carrots, chopped nuts and juicy raisins. It bound to become one of your favorite muffin recipes.
How to Make Carrot Muffins
Here I'll walk you through the steps of preparing these delicious homemade carrot muffins, complete with pictures to follow along. Jump down to the printable recipe card if you prefer.
The recipe makes a dozen muffins.
Prep Time: 10 minutes | Bake Time: 25 minutes
Ingredients for Carrot Muffin Batter
Here is everything you need to make the carrot muffins!
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger (optional)
- ½ teaspoon Kosher salt or sea salt
- 2 large eggs. preferably room temperature
- ½ cup vegetable oil (for a healthier oil choice, choose coconut oil, avocado oil or light olive oil you can also use melted butter if you like)
- ⅔ cup packed dark brown sugar
- ¾ cup plain yogurt
- 2 cups shredded carrot (from about 2 large, peeled carrots) Buy pre-shredded carrots to save time or use a box grater or food processor.
- ½ cup rolled oats
- ½ cup chopped walnuts or chopped pecans
- ⅓ cup raisins
Directions
Preheat oven to 400 degrees F (200 C). Line a standard size muffin pan (½ cup wells) with paper liners or grease it well.
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir to evenly distribute everything and set aside.
In a large bowl, whisk together the eggs and oil until smooth.
Add in the brown sugar and whisk until well incorporated.
Whisk in the yogurt until smooth.
Add the flour mixture to the wet ingredients and stir gently until mostly incorporated – some flour can still be visible.
Add the grated carrots, oats, walnuts, and raisins.
Stir the batter until everything is well distributed.
Scoop the muffin batter into the lined muffin tins to about ½”/12mm from the top. Divide batter evenly between the muffin cups.
Bake muffins for 20-25 minutes until golden brown at edges and a toothpick inserted in center pulls out clean.
Allow to cool in the pan for at least 10 minutes then transfer to wire rack to cool completely. The muffins are best enjoyed the same day.
Variations on the Recipe
- If you are trying to incorporate more fiber into your diet, use a blend of 1 cup all-purpose flour and ¾ cup whole wheat flour in place of the flour called for. This can also be done with oat flour.
- Toss in a tablespoon or two of flax, sunflower or chia seeds to boost the nutrition in the carrot muffins.
- Make mini muffins, by using a mini muffin tin and reducing the bake time.
- Want a quick bread instead of muffins, pour the batter into a greased loaf pan. Baking time will need a significant increase to at least 50 minutes, perhaps a bit longer.
- Make the recipe gluten free, by simply swapping in gluten free flour.
- For a burst of tartness add dried cranberries in place of the raisins.
Storing Carrot Muffins
While the fresher the better is certainly true of muffins, they can be stored in an airtight container for up to 2 days at room temperature or 3-4 days in the refrigerator. If chilled warm to room temperature before serving.
If you love muffin recipes, don't miss my Apple Oatmeal Muffins Recipe or Lemon Poppy Seed Muffins Recipe, either would provide a perfect contrast in a brunch muffin basket. My Cinnamon Sugar Donut Muffins would also be a great pairing.
For those looking for a bit of a twist on a carrot muffin, try my pumpkin carrot muffins, they are a great choice for fall! I also have a delicious Oatmeal Pumpkin Carrot Cake recipe, that's a family favorite.
Carrot Muffins
Equipment
- standard sized 12 cavity muffin tin (½ cup each)
Ingredients
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger optional
- ½ teaspoon Kosher salt or sea salt
- 2 large eggs. preferably room temperature
- ½ cup vegetable oil for a healthier oil choice, choose coconut oil, avocado oil or light olive oil you can also use melted butter if you like
- ⅔ cup packed dark brown sugar
- ¾ cup plain yogurt
- 2 cups shredded carrot from about 2 large, peeled carrots Buy pre-shredded carrots to save time or use a box grater or food processor.
- ½ cup rolled oats
- ½ cup chopped walnuts or chopped pecans
- ⅓ cup raisins
Instructions
- Preheat oven to 400 degrees F (200 C). Line a standard size muffin pan (½ cup wells) with paper liners or grease it well.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir to evenly distribute everything and set aside.
- In a large bowl, whisk together the eggs and oil until smooth.
- Add in the brown sugar and whisk until well incorporated.
- Whisk in the yogurt until smooth.
- Add the flour mixture and stir gently until mostly incorporated – some flour can still be visible.
- Add the grated carrots, oats, walnuts, and raisins. Stir until well distributed.
- Scoop the carrot muffin batter into the lined muffin tins to about ½”/12mm from the top. Divide batter evenly between the muffin cups.
- Bake muffins for 20-25 minutes until golden brown at edges and a toothpick inserted into the center pulls out clean.
- Allow to cool in the muffin tin for at least 10 minutes then transfer to wire rack to cool completely. Best the same day.
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