I’m always down for carrot cake, especially when it comes in a better-for-you, perfectly portioned muffin form! These easy carrot muffins are light, tender and deliciously moist. They are great for breakfast or a quick grab and go snack, and kids love them!

Muffins are probably my favorite thing to bake! They’re the perfect portable breakfast or snack option. My family requests buttermilk blueberry muffins, applesauce muffins and these fabulous carrot muffins often.

carrot muffins stacked on a blue plate

I know I’m not alone when I tell you that I’ve been baking up a storm! My daughter and I have made this coffee cake twice (it’s her favorite). My son and I also recently made his favorite easy lemon pound cake. And I’ve been baking muffins like they’re going out of style. Actually, this carrot muffin recipe will never go out of style! It turned out SO delicious! I’m such a fan of carrot cake and these muffins hit the spot! They are OUTSTANDING, vibrant and so perfect for springtime. They’re everything we need right now!

How Do You Make Carrot Muffins?

Like most muffin recipes, these are very easy to whip up! Get out a muffin pan and spray it with cooking spray or line it with parchment paper liners. Now, let’s cook up some yummy muffins!

  1. Start the batter by whisking together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt.
  2. Stir in eggs, olive oil, and orange zest without over-mixing. Fold in shredded carrots and buttermilk.
  3. Evenly, spoon batter into the muffin pan cups, filling two-thirds full.
  4. Bake 20 to 22 minutes or until golden brown and toothpick inserted comes out clean.
  5. Allow muffins to cool completely on a wire rack. Enjoy with a smear of butter or a drizzle of honey!
ingredients for carrot muffins

Tips For Making Carrot Muffins

  • When baking, it’s best to start with ingredients that are at room temperature. This helps everything mix together evenly without over mixing.
  • Measure the flour correctly. Too much flour can cause muffins to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top.
  • Stir the batter by gently folding it with a spoon or spatula. Do not use a whisk. Be sure not to over mix the batter, as that can produce tough muffins.
  • Be careful not to bake the muffins for too long. The muffins are done baking when you insert a toothpick into a muffin and it comes out clean or with a few moist crumbs.
  • You can either bake muffins in a greased muffin tin or with paper liners.
  • These muffins stay fresh in an airtight container at room temperature for 2-3 days, or in the refrigerator for about 5 days. If you choose to refrigerate your muffins, I recommend heating them in the microwave for about 15 seconds before serving.
  • Use either a box grater or a food processor (this is mine) to grate the carrots. (affiliate links) You can also make the grated carrot even smaller, by chopping it a bit with a knife.

Variations 

These carrot cake muffins are fabulous as-is, but feel free to customize them to your liking by adding other ingredients to the mix.

  • Chocolate: You can add about a cup of chocolate chips to the batter for a little extra decadence.
  • Fruit: Dried fruit such as dried cranberries, raisins or apricots would be delicious in these muffins.
  • Mix-Ins: Try stirring in other ingredients such as chopped nuts, toasted coconut, or crystallized ginger.
  • Topping: Sprinkle a bit of coarse sugar over the top (before baking) for a little crunch and sparkle. You can also make a cream cheese glaze to spread over the muffins after baking. Follow the glaze recipe for my Flourless Carrot Muffins.
pouring carrot muffin batter into a muffin pan

Can You Freeze Carrot Muffins?

These muffins, like most, freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.

Helpful Tools For Making Muffins

Mixing Bowl – Any mixing bowl will do the trick. I love this stainless steel, nonslip mixing bowl set from Target.

Nonstick Muffin Pan – This is where quality matters! I was given this muffin pan from Williams Sonoma and LOVE it. I don’t have to use paper liners and my muffins always come out so easily. As an added plus, there’s never cooked muffin left stuck to the pan, so it’s super easy to clean.

Cooling Rack – I wouldn’t say a cooling rack is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.

cooked carrot muffins in a muffin pan

You guys are going to LOVE these carrot muffins! They have all of the amazing flavors and textures of a classic carrot cake into one yummy handheld bite!

Looking for other muffin recipes? Try these favorites!

Banana Nut Protein Muffins

Flourless Carrot Cake Banana Muffins

Banana Chocolate Chip Power Cakes {video}

If you try these carrot muffins, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re baking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

carrot muffin cut in half in a muffin baking cup
carrot muffins stacked on a blue plate
Print
4.91 from 10 votes
Nutrition Facts
Carrot Muffins
Amount Per Serving (1 muffin)
Calories 191 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 28mg9%
Sodium 188mg8%
Potassium 184mg5%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 3611IU72%
Vitamin C 2mg2%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 muffins
Carrot Muffins
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
 

I'm always down for carrot cake, especially when it comes in a better-for-you, perfectly portioned muffin form! These easy carrot muffins are light, tender and deliciously moist. They are great for breakfast or a quick grab and go snack, and kids love them!

Ingredients
  • 1 1/2 cups all-purpose flour or whole wheat pastry flour
  • 3/4 cup firmly packed dark brown sugar (light works too)
  • 1 tablespoon poppy seeds*
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 5 tablespoons olive oil (can also use melted coconut oil or butter)
  • 1 tablespoon firmly packed orange zest
  • 2 cups shredded carrots (about 3 large carrots)
  • 3/4 cup low-fat buttermilk
Instructions
  1. Preheat oven to 375°F. and prepare a 12-cup muffin pan with paper baking cups or spray with nonstick cooking spray.
  2. In a large mixing bowl, whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt.
  3. Stir in eggs, olive oil, and orange zest without over-mixing. Fold in shredded carrots and buttermilk.
  4. Evenly, spoon batter into the muffin pan cups, filling two-thirds full. Bake 20 to 22 minutes or until golden brown and toothpick inserted comes out clean.
  5. Allow muffins to cool completely on a wire rack. Muffins will keep in an airtight container for 2-3 days at room temperature or in the fridge for about a week.
Recipe Notes

*I love the addition of poppy seeds in these muffins, but the muffins work fine without them.

Storage Recommendations: Muffins will keep in an airtight container for 2-3 days at room temperature or in the fridge for about a week. To freeze muffins, simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.

Photos by Danielle from Our Salty Kitchen. Recipe from January 2014 Southern Living.

Author: Kim
Course: Breakfast
Cuisine: American
Keyword: carrot cake muffins, carrot muffins

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