This Easy Carrot Muffins Recipe is the perfect quick breakfast or snack! An Easy Carrot Cake Muffins Recipe that everyone will love!
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Enjoy these delicious spiced Carrot Muffins for breakfast or a quick snack!
They're perfect on the go, or as a treat when topped with a fluffy cream cheese frosting. I love carrot cake muffins warmed with a cup of coffee.
While perfect for fall, you can enjoy these carrot cake muffins all year round! Enjoy with brunch with your girlfriends, or a holiday party.
why we love these Carrot Muffins
- Delicious - Deliciously moist, deliciously fall, and deliciously carrot!
- Quick to make - Mix up quickly in one bowl, and pour into a muffin tin. Two dishes at least!
- Sneaky Veggies - When your kiddos taste this muffin, they won't even remember they're called carrot muffins!
Carrot Cake Muffin Ingredients
To make Carrot Cake Muffins you'll need:
- all purpose flour
- white sugar
- ground cinnamon
- baking soda, salt
- shredded fresh carrots
- olive oil, eggs
- whole milk
- vanilla extract
How to Make Easy Carrot Cake Muffins
To make Easy Carrot Cake Muffins:
- Preheat oven to 350 degrees and grease a muffin tin.
- In a bowl add shredded carrots, olive oil, eggs, milk and vanilla extract. Mix well.
- Stir in flour, sugar, cinnamon, baking soda and salt.
- Fill the muffin tin cavities ¾ of the way.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Allow to cool and enjoy!
How to Bring Eggs to Room Temperature:
A quick way to bring eggs to temperature is to fill a mug or glass with warm water (should be warm to the touch, but not boiling!)
Place the eggs in the warm water for 3-5 minutes and the eggs will quickly come to room temperature/cool down if they have been in the refrigerator.
How do you shred carrots for muffins?
Vegetable peeler: Using a vegetable peeler you'll likely end up with thinner shavings of carrot. Depending on how fine you'd like the carrots, running a knife through the carrot shreds to make them smaller may be necessary.
Box grater: Peel the carrots, and using the largest holes on the box grater, start shredding. This should be a perfect size of freshly grated carrots for this carrot cake muffin recipe.
Food Processor: Firstly, peel the carrots and chop off the ends. Cut the carrots into 2-3 inch chunks. Attach the grater attachment and pulse until the carrots are grated. This is the fastest option!
Carrot Cake Muffin Tips
- Add walnuts - Crave a little crunch in your carrot cake muffin? Add chopped walnuts to the batter before pouring it into the muffin pan. Try chopped pecans as well.
- Add fruit - Try adding golden raisins, pineapple chunks, or chopped dates to your carrot cake muffins.
- Add more spices - In addition to cinnamon add ground ginger and ground nutmeg for an even spicer cake.
- Give them a filling - Hallow out the center of the carrot cake muffin and fill it with a cream cheese filling.
- Icings for Carrot Cake Muffins - A carrot cake muffin isn't complete without a cream cheese frosting! Alternatively, whipping up a quick vanilla glaze or cream cheese glaze to dip your carrot cake muffins in will be just as delicious. Feeling ambitious? Try a brown butter frosting!
- Make mini muffins- Check out this Mini Carrot Cake Muffins recipe!
Storing Easy Carrot Muffins
Storing: Store carrot cake muffins in an airtight container for 4-5 days at room temperature.
Store muffins in the refrigerator for 2-7 days in an airtight container.
Can you freeze carrot muffins? : Allow freshly baked muffins so cool completely before prepping for the freezer.
Wrap each muffin in plastic wrap and store in a freezer Ziploc bag or airtight container for up to 3 months. Allow thawing completely before enjoying!
Substitutions for Easy Carrot Muffin Recipe:
White Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Milk: You can substitute milk with half and half, low fat milk or non dairy milk.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Ground Cinnamon: Aids in the traditional carrot cake flavor you love.
Salt: Helps to add flavor, we don't recommend substituting.
Olive Oil: Olive oil is essential in making this muffin wonderfully moist.
Shredded Carrots: We don't recommend substituting shredded carrots as carrots are the star of the show in this recipe.
Easy Carrot Muffin Recipe FAQ
Using a combination of butter AND oil will make this muffin beautifully moist. Butter will provide extra flavor and moisture. Olive oil provides moistness without any added flavors.
No one likes a flat muffin! For fluffy and tall muffins firstly use room temperature ingredients. Secondly, start baking the muffins at a higher temperature for 5 minutes, then lower the temperature.
Traditionally carrot cake is an oil-based cake. The oil keeps the cake moist for days, while oil-less cakes tend to dry out. This recipe uses both, however, the butter aids in adding moisture but mostly flavor!
Other easy breakfast recipes:
- Chocolate Chip Cookie Cereal
- Mint Chocolate Donut Recipe
- Easy Pumpkin Bars
- Custard Pie Recipe
- Peach Cobbler for Two
- Ginger Cake
- Cranberry Orange Scones
Easy Carrot Cake Muffins
Ingredients
- ½ cup olive oil
- 2 eggs
- 4 tablespoons whole milk
- 1 cup shredded carrots
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees and grease a muffin tin.
- In a bowl add shredded carrots, olive oil, eggs, milk and vanilla extract. Mix well.
- Stir in flour, sugar, cinnamon, baking soda and salt.
- Fill the muffin tin cavities ¾ of the way.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Allow to cool and enjoy!
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