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Carrot cake muffin with muffin paper
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4.50 from 10 votes

Carrot Cake Muffins

These moist and flavorful carrot muffins have a delicious carrot cake flavor with a hint of cinnamon. They're tender in the middle with perfect muffin tops.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Carrot Cake Muffins, Carrot Muffins
Servings: 12 muffins
Author: Fiona Dowling

Equipment

  • 12-cavity muffin pan

Ingredients

  • 2 cups all-purpose flour (250 grams)
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil (120 ml) or canola oil
  • 1 /2 cup brown sugar (100 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (60 ml) I recommend 2% or whole milk if possible
  • 1 1/2 cup grated carrot*
  • 3/4 cup chopped walnuts (about 75 grams) or pecans, optional

Instructions

  • Preheat the oven to 375F (190C or 180C on a fan forced oven). Line a 12-cavity muffin pan with muffin papers.
  • Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
  • In a large bowl whisk together the oil, sugars, eggs, vanilla extract, and milk until there are no lumps.
  • Gently whisk the dry ingredients into the wet ingredients. I typically do about 1/2 at a time. Whisk until smooth.
  • Stir the grated carrot and chopped walnuts into the batter until evenly mixed.
  • Spoon the batter into the lined muffin tin, dividing the batter equally between 12 muffin papers. They will be a little more than 3/4 full.
  • Bake in the preheated oven for about 20-25 minutes, or until the tops are domed and an inserted toothpick comes out clean.
  • Cool in the pan for about 10 minutes, then transfer to a cooling rack.

Notes

  1. Carrots: Make sure to use freshly grated carrot. Do not use pre-packaged julienned carrots, as they won't provide the flavor and moisture needed.
  2. Walnuts: Feel free to use chopped pecans instead or simply leave them out. 
  3. Storage: Muffins will keep in an airtight container at room temperature for about 3 days. Muffins freeze well, just make sure they're fully cooled before freezing.
  4. Nutrition: Nutrition information is an estimate only and based on 1 muffin (with walnuts), assuming the recipe yields 12 equal-sized muffins

Nutrition

Calories: 295kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 125mg | Potassium: 184mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2728IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg