These are the best and easiest carrot muffins. They are tall and fluffy muffins with the softest texture. The warm spices paired with the carrots is phenomenal. They are the perfect treat or snack for any time of the day!
If you're anything like me, carrot season is all-year round. No matter the time of year, I love baking with carrots.
Throughout these muffins you can taste the warm spices, unsweetened applesauce, and carrots. They are so delicious you'll want more with every bite.
For more muffins, try Carrot Oatmeal Streusel Muffins, Coconut Chocolate Muffins, and Banana Chocolate Oatmeal Muffins.
Jump to:
Why this recipe works
- Easy to make: The muffin batter comes together with no electric mixer required.
- Carrot flavour: Exploding in every bite!
- Soft and fluffy: These muffins bake tall and fluffy. They are simply incredibe.
Ingredients Notes
Here are a few key ingredients we'll be using in the muffins. Continue to scroll below for a recipe card with exact measurements and directions.
- Applesauce: I used unsweetened applesauce. This has to be at room temperature. If using sweetened applesauce, they will be slightly sweeter.
- Brown sugar: I used dark brown sugar, but light brown sugar. works as well.
- Carrots: These should be fresh carrots that are finely grated using your grater.
- Cornstarch: Adds more texture to the muffins, this is optional.
- Leavening agents: Both baking soda and powder are used in the muffins.
- Eggs: Make sure they are at room temperature before beginning.
- Flour: I used all-purpose flour in this recipe.
- Spices: Cinnamon, cloves, and nutmeg are used. I recommend all of them if you can.
- Oil: Any flavourless oil works.
- White sugar: Make sure it's granulated sugar, and not powdered.
Step by step instructions
Here is how to make and bake these Easy Carrot Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line your muffin tin with 15 regular liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in all of the dry sifted ingredients; all-purpose flour, cornstarch, cinnamon, nutmeg, cloves, baking powder, and baking soda. Stir to combine and set aside to use later.
Step 3 - Grate the carrots. Using the fine side of your grater, grate the fresh carrots.
Step 4 – Mix wet ingredients. In a large bowl add the wet ingredients; white sugar, shredded carrots, eggs, vanilla, brown sugar, and oil. Using a whisk, mix it together for 2-3 minutes until well combined.
Step 5 - Add applesauce. Whisk in the applesauce until well incorporated.
Step 6 - Add in shredded carrots. Whisk the carrots in until well and evenly distributed.
Step 7 - Add in dry ingredients. Combine the dry and wet ingredients using a spatula, just until a soft batter forms and the dry streaks disappear. Don't over-mix.
Step 8 - Scoop and bake. Scoop the batter evenly between the liners, they should be full. In a small cup, combine cinnamon and white sugar. Sprinkle a bit on top of each muffin (optional).
Bake the muffins for 23-25 minutes or until a toothpick inserted comes out clean.
These muffins are best served fresh or next day. Enjoy at room temperature for a few days, or store in a container in the refrigerator for up to one week.
FAQ
Do I have to add in all the spices?
All the spices I recommend pair really well with the carrot and applesauce flavours. The muffins will work without them, but won't nearly as flavourful and delicious.
Why did my muffins not rise?
Check the expiry date of your leavening agents, this can be why. Also, inaccurate oven temperatures or over-mixing! This is why it's important to stop mixing as soon as the muffin batter forms.
Check out more muffin recipes
Easy Carrot Muffins
Ingredients
For the muffins
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg optional, but recommended
- 1/8 tsp cloves optional, but recommended
- 3/4 cups dark brown sugar
- 1/4 cup white sugar
- 2/3 cups oil
- 1/3 cup unsweetened applesauce room temperature
- 3 large eggs room temperature
- 1 tbsp vanilla
- 1 tsp cornstarch optional, but recommended
- 2 cups carrots shredded (about 250g)
For the cinnamon sugar topping
- 2 tbsp white sugar
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 375℉/190℃. Line the muffin tin with liners and set aside. Grate the carrots on the fine side of the grater (the middle section for 'thickness'). Set aside to use later.2 cups carrots
- In a bowl, add all of the dry and sifted ingredients. Stir together to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves, 1 tsp cornstarch
- In a large bowl (big enough to carry all of the muffin batter), add eggs, vanilla, oil, white sugar, and brown sugar. Whisk until well combined and smooth (2-3 minutes).3/4 cups dark brown sugar, 1/4 cup white sugar, 2/3 cups oil, 3 large eggs, 1 tbsp vanilla
- Add in the applesauce and continue to whisk.1/3 cup unsweetened applesauce
- Add in the shredded carrots and mix until evenly distributed.2 cups carrots
- Add the dry ingredients into the wet. With a spatula, gently fold until a soft muffin batter forms. Make sure not to over-mix. Once you see no dry streaks, stop mixing.
- Scoop the muffin batter into the liners evenly, filling them almost to the top. There should be 15-16 muffins total.
- In a small cup, combine cinnamon and white sugar. Sprinkle this on top of each muffin. This will add a nice crunch to the muffin top and a sweet cinnamon sugar flavour.2 tbsp white sugar, 1/4 tsp cinnamon
- Bake the muffins for 23-25 minutes. The muffins are ready when a toothpick inserted comes out clean with no wet muffin batter.
Comments