Moist and tender, Apple Carrot Muffins are a fall treat filled with the flavours of carrots and apples. Serve these muffins with tea, coffee, or hot chocolate for a fall afternoon snack. They also make a great breakfast on the go.
These muffins are a fall favourite that our family loves. We make apple carrot muffins after a day of apple picking. They are great for packing in school lunches.
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Ingredients For Apple Carrot Muffins
Making Apple Carrot Muffins is easy with these ingredients:
- Eggs.
- Brown Sugar.
- Vegetable oil.
- Milk.
- Sour cream.
- Vanilla extract.
- All-purpose flour.
- Baking powder.
- Cinnamon.
- Ground ginger.
- Salt.
- Carrots.
- Granny Apples.
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Substitutions For This Recipe
The sour cream in this recipe can be replaced with plain yogurt.
Replace the milk and sour cream with the same amount of buttermilk for a richer-flavoured muffin.
We use Granny Smith apples because they have a tart flavour that complements the sweetness of the carrots. Replace them with Honeycrisp or a similar apple. We recommend a firmer apple that can withstand the heat when baking.
Add-ins For This Recipe
If you would like to add some crunch to these muffins, add ¼-½ cup of chopped walnuts or pecans to the batter when you add the carrots and apples.
Raisins are also a great addition to the muffins to add a layer of texture.
Equipment For Making This Recipe
We don’t use any special equipment to make this recipe. Every item we use can be found in most kitchens. We do have our favourite products that we use to make all of our recipes, and this recipe does use some of those.
For mixing, we prefer glass mixing bowls over plastic, and Pyrex bowls are our go-to.
This recipe uses grated carrots, and we love the 6-sided box grater we bought at Costco Business Center. We haven’t found one like this anywhere else.
Storing Apple Carrot Muffins
Once cooled, apple carrot muffins should be stored in an air-tight container at room temperature. They will stay fresh for up to three days.
These muffins can also be frozen for up to three months. Thaw them at room temperature before serving.
Have you made this recipe for Apple Carrot Muffins? We would love to know what you think. Leave a comment below.
Apple Carrot Muffins
Ingredients
- 3 eggs
- 1 cup brown sugar
- ½ cup vegetable oil
- â…“ cup milk
- 3 Tbsp sour cream
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp salt
- 2 cups grated carrots
- 1 large Granny Smith Apple, peeled, cored and diced small
Instructions
- Preheat oven to 375℉ and line a muffin pan with papers or grease.
- In a large bowl, whisk eggs and sugar together.
- Whisk in oil, milk, sour cream, and vanilla. Set aside.
- In a separate bowl, whisk the flour, baking powder, cinnamon, ginger, and salt together.
- Add the dry ingredients to the wet, stirring until the flour is just combined.
- Fold in the grated carrots and diced apple.
- Divide batter evenly in the muffin tin.
- Bake in preheated oven for 22-25 minutes, or until just baked in the centers.
- Cool in pan for 3-4 minutes, then transfer to a cooling rack to finish cooling.
- Store cooled muffins in an air tight container.
