Carrot Cake Muffins—seriously, who doesn’t love a good muffin? These little guys pack all the cozy spices, sweet carrots, and crunchy walnuts you crave in a carrot cake, but in a perfectly portioned, easy-to-make muffin. I’ve made these muffins so many times I could probably do it with my eyes closed, and they always turn out soft, moist, and just sweet enough.
Why You’ll Love My Carrot Cake Muffins
You’re going to love these muffins because they bring all the flavors of a traditional carrot cake into a quick, convenient, and easily shareable treat. They’re full of warm spices, and the combination of grated carrots, chopped walnuts, and juicy raisins creates the perfect balance of textures. Plus, they come together in under 30 minutes, making them ideal for a last-minute snack or dessert. Trust me—once you try them, you'll be making these on repeat!
Ingredients & Substitutions
- Flour: I typically use all-purpose flour for these muffins, but if you want a slightly denser texture, whole wheat flour is a great option.
- Baking Powder & Baking Soda: This combo helps give your muffins a nice lift, ensuring they’re light and fluffy.
- Spices: Cinnamon and allspice bring a warm, cozy flavor to the muffins. You can switch it up by adding nutmeg, ginger, or even a hint of cloves for extra spice.
- Carrots: Freshly grated carrots are key here for moisture. Pre-shredded carrots will work if you’re short on time, but fresh is best for texture.
- Walnuts: They add a great crunch, but you can easily swap them for pecans or omit them entirely if you’re not a fan.
- Raisins: These add natural sweetness and chewiness. If you’re not into raisins, dried cranberries or chopped dates make great substitutes.
- Brown Sugar: I love the depth that brown sugar gives, but you can use white sugar if needed. For a more complex flavor, try coconut sugar.
- Vegetable Oil: I stick with vegetable oil for a moist muffin, but you can use melted coconut oil or even replace half with unsweetened applesauce for a lighter version.
- Eggs: These help bind everything together, but if you want to make it vegan, you can substitute with flax eggs.
- Vanilla Extract: This adds a hint of sweetness and rounds out the flavor. If you don’t have vanilla, almond extract or maple syrup can add a fun twist.
How to make the best carrot cake muffins
Preheat oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
Pour wet ingredients into dry ingredients and mix until just combined.
Divide batter evenly among muffin cups, filling each about ¾ full.
Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
Expert Tips
- Grate your own carrots: It’s tempting to use pre-shredded carrots, but freshly grated ones are way more moist and blend into the batter better.
- Don’t overfill the muffin cups: Filling the cups more than ¾ of the way up can cause the muffins to overflow, giving them an uneven shape.
- Toast the walnuts for extra flavor: If you’ve got an extra minute, toast your walnuts before adding them to the batter. It adds a deep, nutty flavor that takes the muffins up a notch.
- Room temperature eggs mix better: Take your eggs out of the fridge about 20 minutes before you start. This will make them blend more easily into the batter for a smoother texture.
- Add a streusel topping: If you want to take these muffins to the next level, sprinkle a simple streusel (butter, sugar, flour) on top before baking. It adds a little crunch and sweetness.
- Mix-ins last: When adding your carrots, walnuts, and raisins, fold them in gently at the end to avoid overmixing your batter.
- Use brown sugar for depth: Stick with brown sugar over white for a richer, deeper sweetness that pairs perfectly with the spices.
- Sift the dry ingredients: To avoid lumps and ensure the baking powder and soda are evenly distributed, sifting your dry ingredients can make a world of difference.
- Don’t skip the cooling rack: Cooling the muffins in the tin can cause them to get soggy at the bottom from the steam. After 5 minutes, transfer them to a cooling rack to finish.
- Add a cream cheese drizzle: If you want more of that classic carrot cake vibe, mix some softened cream cheese with powdered sugar and a splash of milk for a quick and easy glaze.
FAQs
1. Can I make these muffins ahead of time? Absolutely! These muffins stay fresh for about 3 days in an airtight container at room temperature. You can also freeze them for up to 2 months and just reheat them when you’re ready to eat.
2. Why did my muffins turn out dense? Overmixing the batter is likely the culprit. Once you combine the wet and dry ingredients, stir just until you don’t see any more flour. Over-stirring develops gluten, which makes muffins dense and chewy instead of light and fluffy.
3. Can I make these without the walnuts or raisins? Of course! You can leave out the walnuts and raisins, or substitute with different mix-ins like shredded coconut, dried cranberries, or even chocolate chips if you’re feeling adventurous.
4. How do I know when my muffins are done baking? The best way to test is with a toothpick—insert it into the center of a muffin, and if it comes out clean or with a few moist crumbs, they’re done. If the toothpick comes out with wet batter, give them another couple of minutes.
5. What if I don’t have paper liners for the muffin tin? No worries! Just grease your muffin tin with a little bit of butter or oil, and you’ll be good to go. The muffins might have slightly crispier edges, but that’s not a bad thing at all!
Serving Suggestions
These carrot cake muffins are great on their own, but if you’re looking to dress them up, try these ideas:
- With a drizzle of maple syrup: It adds a touch of sweetness and a rich flavor that complements the spices.
- Top with a dollop of cream cheese frosting: If you want to turn these muffins into a dessert, a little frosting can make them feel more indulgent.
- Serve with a side of fruit or yogurt: For a balanced breakfast, pair your muffins with some fresh fruit or a dollop of Greek yogurt.
- Pair with coffee or tea: These muffins are the perfect partner for a cozy cup of coffee or your favorite tea blend.
Carrot Cake Muffins
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 1 cup carrots grated
- ½ cup walnuts chopped
- ½ cup raisins
- 1 cup brown sguar
- ⅓ cup vegetable oil
- 2 eggs large
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
- In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
Notes
- Grate fresh carrots for better moisture and texture than pre-shredded.
- Fill muffin cups only ¾ full to avoid overflow and uneven tops.
- Toast walnuts to enhance their nutty flavor.
- Use room temperature eggs for smoother mixing and better texture.
- Add a streusel topping for extra crunch and sweetness.
- Gently fold in carrots, walnuts, and raisins to avoid overmixing.
- Brown sugar adds a deeper, richer sweetness to the muffins.
- Sift dry ingredients to prevent lumps and ensure even mixing.
- Transfer muffins to a cooling rack after 5 minutes to prevent soggy bottoms.
Melanie
These look delicious! Could I add canned pumpkin to them?? Do you think it would throw off the consistency? Really wanting to try this! Thanks for sharing and thanks in advance for any advice on my question! Happy fall and happy baking everyone!!
Shruthi
Hi - thanks for checking! I haven't tested that particular combination so can't say for sure, but I'll say: pumpkin is quite moist, so you'll definitely want to adjust some of the other wet ingredients to maintain the right texture. Here’s what you could try: reduce the vegetable oil to ¼ cup. and add ½ cup of canned pumpkin to get a pumpkin flavor without compromising texture. Let me know if you try / how it goes?!