Carrot Cake Muffins Recipe: A Perfectly Spiced Treat
If you love the warm, spiced flavors of carrot cake but prefer a simpler, frosting-free treat, these carrot cake muffins are just what you need. They’re packed with finely grated carrots for natural sweetness, crunchy walnuts for texture, and a delightful blend of spices. Whether for breakfast, a snack, or a light dessert, these muffins are a delicious and wholesome option.
Carrots don’t just add natural sweetness and moisture to these muffins—they’re also packed with nutrients! Learn more about the health benefits of carrots in this article by Healthline.
Tips for Making Carrot Cake Muffins
- Grate the carrots finely: Finely grated carrots blend seamlessly into the batter, keeping the muffins moist and tender.
- Add carrots and walnuts at the right time: For even distribution, fold in the grated carrots and chopped walnuts when the batter is about halfway mixed. This prevents overmixing while ensuring they are evenly spread.
- Don’t overmix: Stir the wet and dry ingredients together just until combined—overmixing can lead to dense muffins.
- Toast the walnuts: Lightly toasting the walnuts enhances their natural flavor, adding a deeper, nuttier taste.
- Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready. Overbaking can dry them out.
- Domed top: Bake muffins at a slightly higher temperature for the first five minutes to create a domed top.
How to Store Carrot Cake Muffins
Store muffins in an airtight container at room temperature for up to three days. For longer freshness, refrigerate them for up to a week. They also freeze well—just wrap them in plastic or store them in a freezer-safe container for up to three months. Let them thaw at room temperature before enjoying.
Ways to Make These Muffins More Versatile
These muffins are easy to customize! Try adding:
- Raisins or dried cranberries for a touch of natural sweetness.
- Shredded coconut for extra texture and a tropical twist.
- Chopped pecans or almonds instead of walnuts for a different nutty flavor.
- Pineapple chunks for a hint of tropical sweetness and extra moisture.
Why You’ll Love These Carrot Cake Muffins
These muffins have all the comforting flavors of carrot cake but in a simple, no-fuss form—no frosting required! They’re easy to make, full of nutrients, and perfect for any occasion. Whether you enjoy them fresh or freeze them for later, they’re sure to become a new favorite.
This recipe makes 6 muffins. For 12 muffins, simply double the quantities.
Carrot Cake Muffins
Equipment
- 1 Muffin pan
Ingredients
- 1 cup (120g) flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (45g) sugar
- 1/4 cup (45g) brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 egg
- 1/4 cup (60ml) oil
- 1/2 cup (125ml) milk
- 1 tsp vanilla extract
- 1 cup (100g) grated carrots
- 1/4 cup (25g) chopped walnuts
- zest of 1 orange or lemon
Video
Instructions
Step 1: Preheat the oven
- Preheat your oven to 430°F (220°C). Line a 6-cup muffin tin with paper liners or lightly grease it.
Step 2: Prepare carrots and walnuts
- Grate the carrots finely and chop the walnuts into small pieces. Set aside.
Step 3: Mix the dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, sugar, brown sugar, ginger, cinnamon, nutmeg, and orange (or lemon) zest until evenly combined.
Step 4: Mix the wet ingredients
- In a separate bowl, whisk the egg, oil, milk, and vanilla extract until smooth.
Step 5: Combine the batter
- Gradually pour the wet ingredients into the dry ingredients, stirring gently.
- When the batter is about halfway mixed, fold in the grated carrots and chopped walnuts. Mix just until combined—do not overmix.
Step 6: Fill the muffin tins
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Step 7: Bake the muffins
- Bake at 430°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for another 10 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the muffins
- Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
If you love fruity muffins, check out my Pomegranate Muffins Recipe for a unique, juicy twist!