This Carrot Muffins recipe is the perfect snack for carrot cake lovers! Moist and fluffy muffins with fresh carrots, made in one bowl!
Table of contents
Carrot Muffins Recipe
If there’s one thing we love to bake here at The Busy Baker, it’s muffins. We’ve shared almost 50 muffin recipes with you, dear readers, over the last 8 years, and these Carrot Muffins are another stellar muffin recipe we just know you’re going to love as much as we do!
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Kitchen items you’ll need for this Carrot Muffin Recipe
Here are our favourite kitchen items for making muffins (affiliate links):
- a good mixing bowl
- a wooden spoon
- a silicone spatula
- measuring cups for dry ingredients
- measuring spoons
- muffin tins
- measuring cups for liquid ingredients
If you’re a more seasoned baker and you want to up your muffin game, we’d suggest picking up an ice cream scoop like this one for portioning out the batter evenly between the muffin cups. Good quality paper muffin liners are also nice to have for easy removal.
A cooling rack is also helpful for cooling the muffins, especially if you’re making multiple batches at once and need to re-use your pans. And although we recommend making muffins by hand, an electric hand mixer or stand mixer can also be helpful for big batches of muffins – but only if you’re a seasoned baker and know how to use an electric mixer without over-mixing (over-mixing is the cardinal sin of muffin baking!).
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Carrot Muffins Recipe Ingredients
To make these carrot cake muffins you’ll need:
- brown sugar
- shredded carrots
- buttermilk
- vegetable oil
- eggs
- all purpose flour
- baking soda
- baking powder
- salt
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
How to Make Carrot Muffins
Time needed: 30 minutes
Follow these steps for the BEST carrot cake muffins you’ll ever bake!
- Use paper liners.
Line your muffin pan(s) with paper liners for easy removal and easy clean-up!
- Mix the wet ingredients first.
Whisk together the sugar, carrots, buttermilk, oil and eggs very well until the mixture is smooth and combined.
- Add the dry ingredients on top.
Measure the flour, baking soda, baking powder, salt and spices and add them directly to the bowl. Mix them together gently without disturbing the wet ingredients below them, then mix everything together well.
- Don’t over-mix.
Once you’ve begun mixing the wet and dry ingredients together, mix only until the flour disappears. Over-mixing can cause the muffins to become tough and dry.
- Don’t overfill your muffin cups.
Fill the muffin cups only until they’re about 2/3 full. This will create a domed top and prevent the muffins from spilling over onto the top of the pan.
- Bake the muffins immediately.
Don’t let the muffins sit unbaked – place them in your preheated oven as quickly as possible after mixing. This will ensure they rise well in the oven as they bake.
How long do carrot muffins last?
These carrot muffins keep well at room temperature in an airtight container for up to 3 days.
How do you grate carrots for muffins?
Use a box grater or any standard grater to grate carrots for muffins. We don’t recommend using the pre-grated carrots that can be purchased at the grocery store as these often contain preservatives and anti-clumping agents that will affect the end result of the muffins.
Should you peel carrots before baking?
It’s not necessary to peel carrots before using them in baking recipes, however it’s a good idea to make sure the carrots are very clean before using.
Should you take muffins out of the pan right away?
No! Allow your muffins to cool in the pans for about 5-8 minutes before removing them from the pan to a wire rack to cool completely. Waiting for several minutes to remove them from the pan helps them keep their shape.
Can I freeze these muffins?
Yes! Freeze in an airtight container for up to 3 months. Defrost at room temperature until completely thawed before serving.
We hope you love this carrot cake muffins recipe as much as we do! Let us know in the comments below, what’s your favourite muffin flavour? We’d love to know!
Looking for more muffin recipes like this one? You’ll LOVE these:
Watch the video below to see exactly how we make this recipe. You can find many more deliciously simple recipe videos on our YouTube channel!
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Carrot Muffins
Recipe: Equipment
Recipe: Ingredients
- 1 cup brown sugar
- 1 1/2 cups shredded carrots
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the brown sugar, grated carrots, buttermilk, oil, and eggs to a large bowl and whisk together to combine.
- Add the flour, baking soda, baking powder, ginger (if using), cinnamon, nutmeg, cloves, and salt to the bowl and combine with a wooden spoon or rubber spatula just until the flour disappears.
- Divide the batter evenly between the prepared muffin cups, filling them each about 2/3 full.
- Bake at 350 degrees Fahrenheit for about 19-22 minutes or until golden brown.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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These muffins are delicious, and, like most muffins, very quick and easy to make. I got 16 muffins out of this recipe. thanks for this great recipe!
Can you make this in cake pan(s)? What size pans? Thank you
If you want to make this into a cake check out our other recipes https://thebusybaker.ca/classic-carrot-cake-with-cream-cheese-frosting/ or https://thebusybaker.ca/easy-carrot-cake/