These moist Carrot Muffins bake up perfectly every time with plenty of freshly grated carrots, pineapple, and walnuts. They are tall bakery-style muffins packed with flavor and just the right balance of spice from cinnamon and ginger.
This recipe is perfect for breakfast or as a snack and is sure to become a favorite. If you like it, try carrot bread, carrot cupcakes, carrot souffle, and carrot cake.
Are you looking for a delicious and easy carrot muffin recipe? Look no further! This recipe comes together in a little over 30 minutes. Enjoy these warm muffins slathered with butter and a hot cup of coffee. Bake a fresh batch today and freeze half for a quick on-the-go breakfast or snack in the weeks ahead.
What You’ll Need
- All-purpose flour
- Leaveners: baking powder and baking soda
- Salt: just a touch to enhance flavor
- Spices – ground cinnamon, ground ginger, and ground nutmeg
- Sugars: granulated and brown sugar
- Eggs: large ones
- Vegetable oil – or canola oil
- Vanilla extract: the pure stuff, please
- Crushed pineapple: for flavor and moisture
- Carrots
- Walnuts: substitute pecans, pumpkin seeds, or pistachio nuts
How to make Carrot Muffins
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, mix the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger in a medium bowl. Then, stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple in a large bowl. Add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the carrots and walnuts.
Fill a standard 12-count muffin pan with muffin cups. Then, fill the muffin liners just shy of the top with the batter. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Preparation Tips
- Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their little package. I like the unbleached chlorine-free baking cups.
- Do not overmix the batter for optimal texture, as it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
- I shred the carrots using the smaller side of a box grater. Grate the carrot at an angle to get pieces just a tad bit longer than straight on.
- Turn these tasty muffins into dessert with my cream cheese frosting.
Frequently Asked Questions
After 5 minutes, remove the muffins from the tin. Thoroughly cool them on a wire rack, but do not wash the muffin tin. When the muffins have thoroughly cooled, place them back in the tin.
Place the tin on a flat-level surface in the freezer. Once fully frozen, place them in a freezer zipper bag or sturdy container and freeze for up to 3 months. Thaw on the counter at room temperature.
Store them on the counter in an airtight container for up to 4 days unless you add a cream cheese frosting, and then you will need to refrigerate them in an airtight container.
More Muffin Recipes
Easy Moist Carrot Muffins
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs at room temperature
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 8 ounce can crushed pineapple (⅔ cup)
- 1 ½ cups finely shredded carrots
- ⅔ cup chopped walnuts
Instructions
- Preheat oven to 425 degrees. Line 12 count standard muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
- In a large mixing bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
- Add the dry ingredients to the wet ingredients mixing just until combined. Fold in the carrots and walnuts.
- Fill the muffin liners just shy of the top with the batter. Bake for 5 minutes at 425. Without opening the oven, reduce the temperature to 350 degrees. Bake for 15-17 minutes or just until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Notes
- Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I like the unbleached chlorine-free baking cups.
- Do not overmix the batter for optimal texture, as it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
- I shred the carrots using the smaller side of a box grater. Simply grate the carrot at an angle to get pieces just a tad bit longer than straight on.
Nutrition
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Archana Singh
I love carrot cake and these moist carrot muffins are just as deiicious and so much easier. We could not get enough of them!
Christiana
These were so yummy. Baked up high and moist. We loved the cream cheese frosting.
Marysa
I could see myself making a big batch of these to freeze and have on hand to bring to work. These are such a great idea for a quick breakfast item to go.
Melanie W
I completely love carrot cake so I knew these carrot muffins were a must make. Now my husband is asking me to make them again, already
Steph S
YUM! This are so darn good. Thank you so much for the recipe!
Beth Pierce
My pleasure, Steph.
Melody
I love these carrot muffins. I made them for my church choir group and they loved them.
Kristine
Yum! I love this quick and easy recipe for carrot muffins. Next time I am using the fresh carrots from my garden. They will be ready in a few weeks. Thanks for another great recipe.
Beth Pierce
My pleasure, Kristine!
pedja
These carrot muffins look so delicious! I can’t wait to try them out, especially with the idea of adding walnuts or raisins for an extra crunch – my family will love them with our evening chai! Thanks for sharing!
Beth Pierce
My pleasure, Pedja!
Audrey Smith
Please can you tell me what weight is a cup ?!
Beth Pierce
Per google the measurement equivalent of one cup of grated carrots can vary depending on the density and moisture content of the carrots. However, as a general estimate, 1 cup is around 110 grams or approximately 3.9 ounces.
Dorothy Wagner
Can you make them without the pineapple? (Allergies)-how would you adjust?
Beth Pierce
I a sure you can. I think I would sub about 1/2 to 2/3 cup shredded zucchini. If the batter seems a little thick I would add 1-2 tablespoons milk.
Rose Ann Sales
This looks absolutely delicious and tasty! I would really love to try this recipe! My family would love this for sure!
Ntensibe Edgar
Oohhh…these must be nice! I didn’t even think carrots can be utilised to make muffins! For a change from popcorns, I will make these for my chai in the evening.
Monidipa
Hi there! I stumbled upon your recipe for easy and moist carrot muffins and I must say, they look absolutely delicious! I’m thinking of making them this weekend for a family gathering. Just wanted to know, have you ever tried adding walnuts or raisins to the batter for some extra crunch? Thanks for sharing!
Beth Pierce
I have added walnuts, but raisins would also work and be delicious. I hope you enjoy the carrot muffins.
Fransic verso
So tasty and moist. I like to eat them as a snack after a big meal. Thank you for sharing! They freeze well too!
rosey
Carrot muffins are a favorite of my oldest granddaughter. She makes them with her mom all of the time.