Carrot Cake Muffins are a moist, spiced treat packed with grated carrots, warm cinnamon, and a hint of vanilla. With a tender crumb and optional mix-ins like walnuts or raisins, these muffins offer all the comforting flavors of classic carrot cake in a convenient, handheld form—perfect for breakfast or snacking.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourbaking powderbaking sodasaltground cinnamonnutmegbrown sugarsugareggsvegetable oilvanilla extractgrated carrotscrushed pineapple (drained)chopped walnuts or pecans (optional)raisins (optional)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, beat together the brown sugar, sugar, eggs, oil, and vanilla extract until smooth.

Stir in the grated carrots and crushed pineapple.

Gradually mix the dry ingredients into the wet mixture until just combined.

Fold in nuts and raisins if using.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 15 minutesBaking time: 20–25 minutesCooling time: 15 minutesTotal time: 50–55 minutes

Variations

Add shredded coconut for extra texture and flavor.

Top with a dollop of cream cheese frosting for a dessert-like finish.

Swap crushed pineapple for applesauce if desired.

Use whole wheat flour for a healthier twist.

Add a pinch of ground ginger or cloves for deeper spice.

storage/reheating

Store Carrot Cake Muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.To reheat, microwave for 10–15 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes.Muffins can also be frozen for up to 2 months; thaw at room temperature or gently reheat.

FAQs

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Can I use pre-shredded carrots?

Freshly grated carrots work best for moisture and texture, but pre-shredded can be used in a pinch.

Do I need to squeeze the moisture out of the carrots?

No, the moisture helps keep the muffins soft and moist.

Can I make these muffins vegan?

Yes, substitute eggs with flax eggs and use a plant-based oil.

Can I omit the nuts and raisins?

Absolutely, they are optional and can be left out or replaced with other add-ins like chocolate chips.

Why did my muffins sink?

Overmixing or underbaking can cause sinking—mix until just combined and check doneness with a toothpick.

Can I add cream cheese inside?

Yes, add a spoonful of sweetened cream cheese to the center before baking for a gooey surprise.

Can I make mini muffins?

Yes, reduce the baking time to about 12–15 minutes and monitor closely.

Are these muffins healthy?

They contain carrots and can be made healthier with ingredient swaps, but they are still a sweet treat.

What oil is best?

Neutral oils like vegetable or canola work well; you can also use melted coconut oil.

Conclusion

Carrot Cake Muffins are a flavorful and satisfying option for anyone craving the warmth of carrot cake in a more casual, easy-to-eat form. Whether for breakfast, brunch, or a midday snack, these muffins are sure to become a cozy favorite in your kitchen.