These Carrot Muffins are perfect for breakfast, snack time, or grabbing on the go with coffee. Shredded carrots and apple keep them moist, while cinnamon and raisins add just the right touch of warm sweetness.
For more easy breakfast favorites, try blueberry muffins, banana chocolate chip muffins, or zucchini muffins.
Holly’s Recipe Highlights: Carrot Muffins
This carrot muffin recipe takes all the goodness from my carrot cake (which is my most requested recipe from friends and family) and turns it into a breakfast treat.
Flavor: Wholesome, mildly sweet flavor and moist texture in every bite.
Difficulty: It’s a great beginner recipe for young cooks in the kitchen; they bake up in just a few steps.
Technique: Combine wet and dry ingredients separately, then stir just until combined to keep the muffins light and moist.
Serving Suggestion: Delicious warm with butter, cream cheese, or peanut butter or just as a grab-and-go snack.
Freezing: Freeze beautifully for quick breakfasts.
Total Time: 45 Minutes Makes: 12 Muffins
Ingredient Notes
- Carrots and Apples: This recipe uses shredded carrots and shredded apples. Be sure to shred them finely so they blend evenly into the batter and make the muffins soft and flavorful.
- Dry Ingredients: Typical muffin ingredients like flour, baking powder, cinnamon, and salt hold the muffins together and produce a tender crumb.
- Wet Ingredients: Sugar, eggs, and oil help make these muffins moist. Use an oil (like vegetable oil) that has a mild flavor.
- Variations: Swap the raisins for dried cranberries, chopped dates, or chocolate chips. Add walnuts, pecans, or coconut for texture, and use nutmeg, ginger, cloves, or pumpkin pie spice for extra warmth. A little orange zest adds a fresh finish.
How to Make Carrot Muffins
- Combine Ingredients: Wet in one bowl, dry in another (full recipe below).
- Mix: Mix the wet and dry ingredients just until combined. Fold in carrots, shredded apples, and raisins.
- Bake: Scoop batter into prepared tins and bake until golden.
Carrot Muffin Storage
Keep cooled muffins in a zippered bag or airtight container at room temperature for up to 5 days.
To freeze, pop fully cooled muffins into a zippered bag, label the bag with the date, and freeze for up to 3 months.
Muffins and More…
Did you make these Carrot Muffins? Leave a comment and a rating below.
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Preheat oven to 375°F. Greased or line muffin tins.
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In a large bowl whisk together flour, baking powder, cinnamon, and salt.
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Whisk sugar, oil, and eggs in a separate bowl.
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Stir wet mixture into dry mixture just until combined.
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Lightly fold in carrots, apples and raisins.
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Divide the mixture into prepared muffin tins.
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Bake for 25 to 29 minutes or until tops are golden and a toothpick comes out clean.
Freeze when they are fully cooled by popping them in a zippered bag. They should keep about 3 months in the freezer.
Serving: 1muffin | Calories: 348 | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 266mg | Potassium: 174mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3633IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Muffins, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
