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.
Outrageously Delicious Carrot Muffins
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. Perfect for breakfast or as a snack, this recipe is sure to become a favorite. If you like this recipe, try carrot bread, carrot cupcakes, carrot souffle, and carrot cake.
Ingredients for Carrot Muffins
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Spices – ground cinnamon, ground ginger, and ground nutmeg
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil – or canola oil
- Vanilla extract
- Crushed pineapple
- Carrots
- Walnuts
How to make Carrot Muffins
First, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger in a medium bowl. Then, in a large 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. 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 just until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Recipe 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 own little package. I like the unbleached chlorine-free baking cups.
- Use oat flour, almond flour, or gluten-free flour blend for gluten-free muffins.
- You can substitute coconut oil or canola oil for the vegetable oil.
- Do not overmix the batter for optimal texture, as it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
- For a change of taste and more protein, substitute pecan, pumpkin seeds, or pistachio nuts for the walnuts. Or add a handful of chocolate chips, raisins, apples, or some orange zest.
- 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.
- Turn these tasty muffins into cupcakes with my cream cheese frosting.
- Store on the counter in an airtight container for up to 4 days.
How to flash freeze muffins
Let the muffins fully cool by removing them from the pan about 5 minutes after they come out of the oven. Place the muffins on a cooling wire rack, but do not wash the muffin tin. When the muffins have fully cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Once they are 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. With this easy technique, you can reach into the freezer and take out just the amount of the muffins that you want and leave the rest frozen for another time.
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
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. 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.
- Use oat flour, almond flour, or gluten-free flour blend for gluten-free muffins.
- You can substitute coconut oil or canola oil for the vegetable oil.
- Do not overmix the batter for optimal texture, as it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
- For a change of taste and more protein, substitute pecan, pumpkin seeds, or pistachio nuts for the walnuts. Or add a handful of chocolate chips, raisins, apples, or some orange zest.
- 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.
- The muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Turn these tasty muffins into cupcakes with my cream cheese frosting.
- Store on the counter in an airtight container for up to 4 days.
- See more below about flash-freezing muffins.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Audrey Smith
Please can you tell me what weight is a cup ?!
Beth Pierce
Per google the measurement equivalent of one cup of grated carrots can vary depending on the density and moisture content of the carrots. However, as a general estimate, 1 cup is around 110 grams or approximately 3.9 ounces.
Dorothy Wagner
Can you make them without the pineapple? (Allergies)-how would you adjust?
Beth Pierce
I a sure you can. I think I would sub about 1/2 to 2/3 cup shredded zucchini. If the batter seems a little thick I would add 1-2 tablespoons milk.
Rose Ann Sales
This looks absolutely delicious and tasty! I would really love to try this recipe! My family would love this for sure!
Ntensibe Edgar
Oohhh…these must be nice! I didn’t even think carrots can be utilised to make muffins! For a change from popcorns, I will make these for my chai in the evening.
Monidipa
Hi there! I stumbled upon your recipe for easy and moist carrot muffins and I must say, they look absolutely delicious! I’m thinking of making them this weekend for a family gathering. Just wanted to know, have you ever tried adding walnuts or raisins to the batter for some extra crunch? Thanks for sharing!
Beth Pierce
I have added walnuts, but raisins would also work and be delicious. I hope you enjoy the carrot muffins.
Fransic verso
So tasty and moist. I like to eat them as a snack after a big meal. Thank you for sharing! They freeze well too!
rosey
Carrot muffins are a favorite of my oldest granddaughter. She makes them with her mom all of the time.