Carrot Cake Muffins

Carrot Cake Muffins

Moist, warmly spiced, and packed with cozy carrot cake flavor—these muffins are the perfect grab-and-go treat! No glaze?

No problem. They’re deliciously sweet and tender all on their own.

How to Make It

Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.

1. Prep Your Ingredients
Grate the carrots (no need to peel unless you prefer to!), measure out your dry ingredients, and let your eggs and butter come to room temperature for the best texture.

2. Mix the Wet & Dry Separately
Whisk together the flour, spices, baking powder, and soda in one bowl. In another, beat the butter and sugar until fluffy, then add eggs, vanilla, and yogurt (or applesauce for extra moisture).

3. Combine & Fold in Carrots
Gently stir the dry mix into the wet ingredients—don’t overmix! Fold in the grated carrots until just combined for tender muffins.

4. Portion & Bake
Divide the batter evenly into a lined muffin tin (an ice cream scoop works great!) and bake until golden and a toothpick comes out clean. Let them cool slightly before devouring.

Pro Tips

• Grate carrots finely for even distribution and a smoother texture.
• Don’t overmix—lumpy batter = fluffy muffins!
• Add-ins? Toss in raisins, walnuts, or a pinch of coconut for extra flair.
• No yogurt? Substitute sour cream or applesauce for similar moisture.

Storage

• Room temp: Keep in an airtight container for up to 3 days.
• Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temp or microwave briefly.

Print Recipe

Carrot Cake Muffins

Cooking Method: Baking Cuisine: American Favorites Courses: Breakfast & Brunch, Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Servings: 12 Calories: 210

Best Season: Suitable throughout the year

Dietary:

Vegetarian

Description

These warmly spiced, ultra-moist muffins are packed with fresh carrots and just the right amount of sweetness—perfect for breakfast or a snack!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour
• 1 ¹⁄₂ tsp baking powder
• ¹⁄₂ tsp baking soda
• 1 ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp nutmeg
• ¹⁄₄ tsp salt
• ¹⁄₂ cup unsalted butter, softened
• ³⁄₄ cup brown sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• ¹⁄₂ cup plain yogurt (or applesauce)
• 2 cups finely grated carrots

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.

2. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a separate bowl, beat butter and brown sugar until fluffy (~2 mins). Add eggs one at a time, then vanilla and yogurt.

4. Gradually mix dry ingredients into wet until just combined. Fold in carrots.

5. Divide batter evenly into muffin cups. Bake 18–22 mins, until a toothpick comes out clean. Cool 5 mins before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 29g10%

Dietary Fiber 1g4%

Sugars 14g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For extra flavor, toast walnuts or pecans and fold them in.
• Vegan? Use plant-based butter, flax eggs, and dairy-free yogurt.
• Storage tip: Freeze muffins in a single layer before transferring to a bag to prevent sticking.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Carrot cake muffins, easy muffins, no-glaze muffins, spiced muffins