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stack of carrot muffins on white plate
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4.95 from 17 votes

Carrot Muffins

These Carrot Muffins taste just like a soft and fluffy carrot cake, but are still healthy enough to eat for breakfast. Studded with plenty of shredded carrot, chopped pecans and raisins, these are delicious and full of warm spice flavor.
Prep Time20 minutes
Cook Time20 minutes
Cooling time5 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Difficulty: Easy
Servings: 12 muffins
Calories: 297kcal
Author: Nora from Savory Nothings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour spooned and levelled!
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon salt

Wet Ingredients

  • 3 large eggs
  • ⅔ cup sugar
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract

Mix-ins

  • 2 ½ cups freshly grated carrot
  • ½ cup raisins
  • ¼ cup chopped pecans
US Customary - Metric

Instructions

  • Heat oven to 425°F (420°C) and line a 12 cup muffin pan with liners. Gather your ingredients.
    overhead view of ingredients to make carrot muffins with text labels
  • Combine dry ingredients in a large bowl.
    2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ½ teaspoon salt
    overhead view of dry carrot muffins ingredients in glass bowl
  • Whisk together wet ingredients in a large measuring jug until smooth.
    3 large eggs, ⅔ cup sugar, ¾ cup vegetable oil, 1 teaspoon vanilla extract
    overhead view of wet cart muffin ingredients in white bowl
  • Stir mix-ins into wet ingredients.
    2 ½ cups freshly grated carrot, ½ cup raisins, ¼ cup chopped pecans
    overhead view of carrot, pecans and raisins in bowl with wet carrot muffin ingredients
  • Add wet ingredients to dry ingredients and fold together JUST until combined. Lumps are fine, do not overmix.
    overhead view of carrot muffin batter in glass bowl
  • Evenly divide batter between muffin cups (I use a cookie scoop/ice cream scoop for convenience).
    overhead view of carrot muffin batter being scooped into lined muffin pan
  • Reduce oven temperature to 400°F (200°C) and bake muffins for 5 minutes. Without opening oven door, reduce heat to 360°F (180°C) and finish baking muffins for 15 minutes, or until a toothpick inserted into middle comes out clean.
    overhead view of baked carrot muffins in muffin pan
  • Cool muffins in pan for 5-10 minutes, then remove to a cooling rack to cool completely.

Notes

  • Flour: Half whole wheat is fine, but skip full whole wheat—it makes the muffins dense.
  • Carrots: Grate fresh, always. Pre-shredded won’t soften and stay stringy.
  • Oil: Melted butter works if you want a richer muffin.
  • Sugar: Adjust to taste—use more for sweeter muffins, or swap in brown sugar for deeper flavor.
  • Mix-ins: Raisins/pecans are optional (but this is the only place I let a raisin touch a carrot).
  • Tip: Don’t overmix or overbake. You want domed tops, not hockey pucks.
  • Storage: Store loosely covered at room temp for 2 days, or freeze up to 3 months.

Nutrition

Serving: 1muffin | Calories: 297kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 222mg | Potassium: 206mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3890IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg