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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AscendingButterfly
I have never had carrot muffins before and had never thought of combining it with pineapple and walnuts before! Sounds like a great thing to grab for breakfast on the go.
Debbie
I love an easy, and moist muffin, and carrot is a favorite. These were the best! Thank you for the recipe!
Luna S
I bet these are amazing, I’ve actually been craving carrot cake/bread so I will have to try this out.
Linda Rippetoe
Wow! I love having muffins for breakfast or a snack when friends and family drops by. These are so good, very moist and a change from cake. Thank you for the recipe. I love getting them in my email….I read everyone and add many to my recipe box.
Beth Pierce
Thanks, Linda! I am so happy that you like my recipes. I love muffins too!
Robin Coco
Do you drain pineapple
Beth Pierce
Sorry about the delay. I have had a crazy virus that just keeps lingering on and on. No, do not drain it.
Catalina
These are my new favorite carrot muffins! So flavorful and delicious!
Sam
So moist and tasty, these muffins are an amazing breakfast!
Heidy
Outstanding carrot muffin recipe. I was blown away by the flavor. This muffin recipe is a keeper.
Beth Pierce
Thanks so much Heidy!
Gen
I love the warm spices you used here – delicious! Thank you for the great recipe.
Beth Pierce
The pleasure is all mine!
Aimee Mars
This is the perfect way to sneak more veggies into my kids! They absolutely loved these muffins so much that I’m making them again next week.
Beth Pierce
Thanks, Aimee! I am so happy that the kids enjoyed them!
Mirlene
Adding pineapples to the carrot muffins was a great idea! These muffins came out moist and was perfect with my afternoon coffee!
Beth Pierce
Thanks, Mirlene! I am so glad that you enjoyed them!
Kathleen
Carrots, pineapple and walnuts, yummy! These super moist muffins are going on my “must bake” list right now.
Beti
My kids loved these carrot muffins! They were incredibly delicious!!
Beth Pierce
Thanks, Beti! Glad that the kids liked them!
katerina
These carrot muffins were a huge hit at our house! Everyone loved them!! SO yummy!
Sandra
I made these and it was a hit! My kids are requesting for me to make them again! So good!
Beth Pierce
Thanks, Sandra! Glad that they liked them!
Dorothy Reinhold
I feel like I have been missing out because I have never had carrot muffins! I love the carrot and pineapple combo!