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+ servings
carrot muffins stacked on top of each other

Carrot Muffins Recipe

Tender and moist muffins with just the right amount of carrot flavor. These carrot muffins make a perfect dessert, snack, or breakfast treat! They also keep very well and don't easily lose their freshness.
4.75 from 4 votes
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Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients

  • 1 & 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar * see notes
  • 2 large eggs
  • 1/2 cup vegetable oil (canola oil also works well here)
  • 1 teaspoon pure vanilla extract
  • 1 & 1/2 cups finely grated carrots ** see notes

Instructions

Preheat your oven to 350°F. Line a 12 count muffin tin with paper liners or grease well. Set aside.

  • In a large bowl, combine your flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine, and set aside to work on the wet ingredients.
  • In a medium bowl, add in your granulated sugar, brown sugar, and eggs. Whisk until well combined. Add in your oil, vanilla, and grated carrots. Whisk again until everything is incorporated.
  • Pour the wet ingredients over the dry ingredients. Mix everything together until you no longer see any dry ingredients in the batter. Take care not to over mix!
  • Divide the carrot muffin batter evenly into your prepared muffin cups. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on top and a skewer inserted into the center of a muffin comes out clean. Cool for 10 minutes in the muffin tin, then transfer the muffins to a wire cooling rack to cool to room temperature.

Notes

* You can use either light or dark brown sugar in this recipe. Dark brown sugar will give you a stronger molasses flavor while the light brown sugar will be more mild.
** If you like a stronger carrot flavor, you can add up to 2 cups of grated carrots. For the carrots, you can either grate them using the large side of a box grater or the finer side of the grater. If you like larger, crunchy pieces of carrot, use the large side. If you like finer carrot pieces that almost melt into the muffins, use the smaller side of the grater.
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