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Quick & Easy Carrot Muffins

These perfect muffins are packed with the natural sweetness of shredded carrots and apples, warm cinnamon, and a hint of nutmeg!
Quick & Easy Carrot Muffins

Enjoy our Moist and Flavorful Carrot Muffins, a treat that’s perfect for any time of the year. Packed with the natural sweetness of shredded carrots and apples, warm cinnamon, and a hint of nutmeg, these soft and moist muffins are sure to become your favorite. Perfect for a cozy morning treat or a sweet afternoon snack, they’re effortless to prepare.

Quick & Easy Carrot Muffins

Why did my muffins come out dry?

There are several reasons why your muffins come out dry:

  • Adding too much flour or not enough liquid (vegetable oil, eggs). Always follow the recipe instructions and measure the ingredients.
  • Overmixing the batter can develop too much gluten, as a result, you will have dry and dense muffins. Mix ingredients just until combined.
  • Baking at the wrong temperature or overbaking. The right oven temperature for this recipe is 350ºF. Baking time 20-24 minutes.

Quick & Easy Carrot Muffins

Quick & Easy Carrot Muffins

How do I know when the muffins are fully baked?

You can check the readiness of carrot muffins after 20 minutes of baking. If they’re already raised and golden brown, you can check them with a toothpick inserted in the center, if they come out clean – they’re fully baked. Also, you can gently press the top of the muffin with your finger, if the top springs back and feels firm, they’re also fully baked.

How can I make the muffins less sweet?

You can reduce the amount of granulated sugar or light brown sugar to make the carrot muffins less sweet. Also, if you want to make these muffins healthier, you can use sugar replacement.

Quick & Easy Carrot Muffins

How can I store the muffins to keep them fresh?

Place leftover carrot muffins in an airtight container or a plastic bag. Store for up to 4-5 days at room temperature.

Quick & Easy Carrot Muffins

Quick & Easy Carrot Muffins

These perfect muffins are packed with the natural sweetness of shredded carrots and apples, warm cinnamon, and a hint of nutmeg!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 12 Servings
Calories: 368kcal


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • cup granulated sugar
  • ½ cup light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 cups carrots, peeled and grated
  • ½ cup apples, peeled, cored, and grated
  • ½ cup walnuts, chopped
  • ¼ cup raisins


  • Preheat the oven to 350ºF. Grease the muffin tin with non-stick cooking spray or line with 12 paper liners.
  • In a large mixing bowl, whisk together granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until combined. Stir in the grated carrots and apples.
  • In another bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg, and salt. Add the dry ingredients to the wet. Stir together.
  • Then, gently fold in the walnuts and raisins. Don’t overmix the batter.
  • Scoop the batter and divide between the prepared muffin tin or paper liners. Bake for 20-24 minutes or until the toothpick inserted in the center of the muffin comes out clean. Start checking for doneness at the 20 minute mark and every 2 minutes after that. Let them cool slightly before transferring to a cooling rack. Enjoy!


Calories: 368kcal | Carbohydrates: 38.3g | Protein: 4.7g | Fat: 22.7g | Saturated Fat: 2.1g | Cholesterol: 47mg | Sodium: 278mg | Potassium: 145mg | Fiber: 2g | Sugar: 20.6g | Calcium: 38mg | Iron: 1mg

Frequently Asked Questions

Can I make the muffins without eggs?

There are a few alternative ingredients that you can use instead of eggs. For example, mashed bananas, applesauce, or commercial egg replacer. You will need ¾ cup applesauce/mashed bananas for this recipe. Follow the instructions on the package if using a commercial egg replacer. The texture and flavor may change.

What can I use instead of vegetable oil?

You can use melted butter, canola oil, olive oil, melted coconut oil, or applesauce instead of vegetable oil.

Do I need to peel the carrots?

Yes, I recommend peeling the carrots. First of all, even if the carrot looks clean, the peel may still be dirty. Secondly, carrot peel can add a bitter taste to your muffins and make the texture less smooth.

Can I add nuts or other fruits?

Yes, you can add other nuts and fruit to enhance their flavor and texture. Enjoy experimenting with different combinations like pecans, almonds, dried cranberries, and sunflower seeds.

Quick & Easy Carrot Muffins

Quick & Easy Carrot Muffins

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