This recipe for Carrot Muffins is easy to make and has a ton of flavour in every bite. The muffins are moist and tender and make a great snack or breakfast on the go.
This muffin recipe is simple, yet it has a ton of carrot flavour and the warmth of cinnamon, nutmeg, and ginger to balance the sweetness.
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Ingredients For Carrot Muffins
To make this muffin recipe, you will need a total of 13 ingredients.
- All-purpose flour.
- White sugar.
- Baking powder.
- Baking soda.
- Salt.
- Cinnamon.
- Nutmeg.
- Ginger.
- Eggs.
- Carrots.
- Milk.
- Vegetable oil.
- Vanilla extract.
Alternatives and Add-ins
If you’d like muffins that are richer and more like bakery-style muffins, the vegetable oil can be replaced with melted butter.
For a little texture, raisins can be added to the batter.
Walnuts are also a good choice to add texture and flavour.
Whole wheat flour can be used in place of the all-purpose flour or a mixture of both flours.
Tips For Making Carrot Muffins
When shredding the carrots, we like to use the finest grate on a box grater. This allows the shredded carrots to blend into the batter evenly.
Using a scoop to distribute the batter into the muffin cups makes muffins that are evenly sized, and they bake better as well.
Turn the pan halfway through baking so that all the muffins bake evenly.
Don’t over-mix the batter for the best results. Also, only bake the muffins long enough to bake the center.
How To Serve Muffins
Serving these muffins warm is our favourite way to eat carrot muffins. Sometimes we add a small pat of butter.
Muffins make a great afternoon snack with a cup of tea or coffee. They are perfect with a glass of milk as well.
We like to add these to lunches for a mid-morning snack or pick-me-up. They also make a great part of an on-the-go breakfast.
Storing Muffins
After cooling, store muffins in an air-tight container for up to three days at room temperature.
Place these muffins in a freezer bag or in an air-tight container to freeze them for up to two months. Thaw at room temperature before serving.
If you’re looking for a sweeter carrot recipe, try our Homemade Carrot Cake recipe.
Have you made these carrot muffins? Leave a comment below to let us know.
Carrot Muffins
Ingredients
- 3 large eggs
- 1 cup white sugar
- ⅔ cup vegetable oil
- ¼ cup milk
- 2 Tbsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp fine sea salt
- 2 cups finely grated carrots
Instructions
- Preheat oven to 375℉ and line a muffin tin with papers or grease.
- In a large bowl, whisk together the eggs, sugar and vegetable oil until creamy and smooth.
- Stir in vanilla and milk until combined.
- Add flour, baking powder, cinnamon, baking soda, nutmeg, ginger, and salt. Stir until almost combined.
- Fold in carrots.
- Fill muffin pan with batter.
- Bake in preheated oven for 22-25 minutes or until just baked in the center.
- Remove from muffin tin immediately and place on a cooling rack to cool.
- Store cooled muffins in an air-tight container.
