If you love the cozy flavors of classic carrot cake but want something quicker and more practical, these Carrot Cake Muffins are the perfect solution. Warmly spiced, tender, and packed with finely shredded carrots, they deliver all the comfort of carrot cake in an easy, grab-and-go form. Whether you’re planning quick breakfasts, healthy snacks, or a sweet addition to brunch, this recipe fits beautifully into busy routines.
Made with simple pantry staples and ready in under an hour, these muffins are ideal for meal prep, lunchboxes, or enjoying with a hot cup of coffee.
Why You’ll Love These Carrot Cake Muffins
- Moist and tender: Thanks to oil, buttermilk, and fresh carrots
- Perfectly spiced: Cinnamon, nutmeg, and ginger add warmth
- Versatile: Great for breakfast, snacks, or brunch
- Make-ahead friendly: Ideal for weekly meal prep
- Family-approved: Sweet but balanced, not overly rich
These muffins strike the perfect balance between wholesome and indulgent.
Ingredients You’ll Need
- 2 cups finely shredded carrots
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ½ cup buttermilk
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅓ cup raisins or crushed pineapple
- ½ cup chopped walnuts or pecans
Each ingredient plays a role in creating muffins that are soft, flavorful, and satisfying.
How to Make Carrot Cake Muffins (Step-by-Step)
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the brown sugar, eggs, oil, buttermilk, and vanilla extract until smooth.
Step 4: Combine
Add the wet ingredients to the dry ingredients and gently mix just until combined. Do not overmix.
Step 5: Fold in the Add-Ins
Fold in the shredded carrots, raisins or pineapple, and chopped nuts until evenly distributed.
Step 6: Bake
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Easy Carrot Cake Muffins (Moist & Spiced)
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Warmly spiced, moist, and packed with finely shredded carrots, these Carrot Cake Muffins are the perfect blend of cozy and convenient. They’re great for quick breakfasts, snacks, brunch spreads, meal prep, and lunchboxes—made with simple pantry staples and ready in no time.
Ingredients
2 cups carrots, finely shredded
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil or melted coconut oil
1/2 cup buttermilk
2 tsp vanilla extract
1/3 cup raisins or crushed pineapple
1/2 cup walnuts or pecans, chopped
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. Finely shred the carrots and set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. In a separate bowl, whisk brown sugar, eggs, oil, buttermilk, and vanilla until smooth.
5. Pour wet ingredients into dry ingredients and stir gently just until combined (do not overmix).
6. Fold in shredded carrots, raisins or crushed pineapple, and chopped nuts.
7. Divide batter evenly into muffin cups, filling each about 3/4 full.
8. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Notes
For extra moisture: Use crushed pineapple instead of raisins.
Nut-free option: Omit walnuts/pecans for school-friendly muffins.
Buttermilk substitute: Mix 1/2 cup milk with 1 1/2 tsp vinegar or lemon juice; rest 5 minutes.
Avoid overmixing: Stir just until no dry flour remains to keep muffins tender.
Storage: Keep airtight 2 days at room temp, 5 days refrigerated, or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Tips & Variations
- Extra moist: Use crushed pineapple instead of raisins
- Nut-free: Skip the nuts for school-friendly muffins
- Healthier swap: Replace half the flour with whole wheat flour
- Spice boost: Add a pinch of cloves or allspice
- Optional topping: Sprinkle tops with coarse sugar before baking
These muffins are easy to adapt to what you have on hand.
Serving Ideas & Storage
Serving Ideas:
- Breakfast with coffee or tea
- Brunch spreads
- Lunchbox snacks
- After-school treats
- Light dessert with yogurt
Storage:
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days. Freeze for up to 2 months and thaw as needed.
Nutrition Facts (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | ~260 |
| Protein | 4g |
| Carbohydrates | 34g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | ~220mg |
(Values are approximate.)
Final Thoughts
These Carrot Cake Muffins are the kind of recipe you’ll keep coming back to—simple, reliable, and packed with cozy flavor. Whether you’re prepping breakfasts for the week or baking for a gathering, these muffins deliver comfort and convenience in every bite.