Full of shredded carrots, plump raisins, crunchy walnuts, and sweet pineapple, these easy Carrot Cake Muffins are full of Spring flavors! They are perfect to make on the weekends and enjoy throughout the week!
When you don't have time to make a full Carrot Cake with Cream Cheese Frosting, carrot muffins are the perfect way to enjoy the flavor without all the hassle!
Make a big batch of these muffins on the weekends and enjoy them throughout the week. They make a great grab and go breakfast or a great afternoon snack! just like these pumpkin oatmeal muffins, banana blueberry muffins, or these sourdough chocolate chip muffins!
Why You'll Love This Recipe
- You don't need any extra kitchen equipment! All you need is a large bowl, measuring cups, measuring spoons, and a muffin tin.
- They are full of Spring flavors! There is nothing that screams Spring more than shredded carrots!
- They are great for meal prep! They freeze perfectly and can be enjoyed throughout the week with a hot cup of coffee in the morning.
- Grated carrots. Use a box grater or a food processor and grate the fresh carrots. You want them as small as possible. Your local grocery store will probably sell pre-shredded carrots if you would like that shortcut.
- Vanilla Extract and Ground Cinnamon. For added flavor.
- Baking Powder. To help the muffins rise.
- Melted butter. This will give the muffins a super moist crumb.
- Add ins. We are adding crushed pineapple, plump raisins, and chopped walnuts. This will give the muffins amazing texture and flavor and that classic flavor you get from carrot cake recipes.
See recipe card for full recipe on ingredients and quantities.
- Add a streusel topping! Simply top the muffin batter with brown sugar or make a streusel topping like these apple streusel sourdough muffins for a sweet treat!
- Make them dairy free! To make these muffins dairy free, use coconut oil, olive oil, or vegetable oil in place of melted butter. You can also use your nondairy milk in place of whole milk.
- Change up the flour! We are using all purpose flour, but you can use a combination of whole wheat flour and all purpose flour.
How To Make Carrot Cake Muffins
Once the muffins have cooled to room temperature, place the cooled muffins in an airtight container or a Ziploc bag. Keep them on the counter for 4-5 days. Do not place these muffins in the refrigerator. They will go stale quickly in the refrigerator.
You can also freeze this carrot cake muffin recipe. Once they are at room temperature, place them in a freezer friendly container or a gallon freezer bag. Freeze them for up to 3 months. You can take them out of the freezer and place the frozen muffin on the counter when you are ready to defrost them.
You can add a cream cheese filling by adding a chunk of cream cheese in the middle of the batter. You can also mix in chocolate chips to the batter, because chocolate makes everything just a little better!
Yes! Use coconut oil instead of melted butter, an egg replacer or flax egg in place of eggs, and coconut milk or your favorite non dairy milk in place of whole milk.
Yes! You can make this into a carrot cake bread if you would prefer by adding the batter to a greased loaf pan instead of a muffin tin. Bake for 40 minutes or until the top is golden brown and a toothpick is inserted into the center and comes out clean.
More Delicious Muffins
Easy Carrot Cake Muffins
- 1 ¾ cups All Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 2 teaspoon Baking Power
- ¾ cup Sugar
- ½ cup Melted Butter
- ½ cup Whole Milk
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 ½ cups Carrots Shredded
- ½ cup Crushed Pineapple
- ½ cup Raisins
- ½ cup Chopped Walnuts
- Preheat the oven to 400 degrees. Line a muffin tin with muffin liners. Set that aside.
- In a medium bowl, mix together the flour, salt, cinnamon, and baking powder. Set that aside.
- In a large mixing bowl, mix together the sugar, melted butter, and milk. Add the eggs and vanilla extract. Mix again.
- Add the dry ingredients to the wet ingredients. Mix until just combined. It's ok if there are a few lumps left.
- Fold in the shredded carrots, walnuts, raisins, and crushed pineapple.
- Scoop the muffin batter into the prepared muffin tins.
- Bake the muffins for 20 minutes or until the tops are golden brown and a toothpick is inserted and comes out clean.
- Shred the carrots with a box grater or a food processor. You can also buy pre-shredded carrots at the grocery store.
- Canned crushed pineapple can easily be found at the grocery store. Freeze the remaining pineapple for use at a later date.
- Add a streusel topping if you would like, just like on this cinnamon banana bread.
- Keep leftover muffins in a gallon sized Ziploc bag or an airtight container. Freeze the muffins for up to 3 months in a freezer safe container.