Easy Carrot Muffins for a Cozy Breakfast
Craving something sweet and cozy with your morning coffee? These moist carrot cake muffins are loaded with warm spices, shredded carrots, and crunchy walnuts. They are just the right mix of soft, spiced, and slightly nutty. In this post, we’ll show you how to make a batch in under 30 minutes!
I still remember the first time I baked these carrot muffins for a weekend brunch with my family. The warm scent of cinnamon and allspice filled the kitchen, and everyone kept sneaking in to see when they’d be ready. When we finally sat down, the muffins disappeared in minutes—proof that sometimes the simplest homemade treats bring the biggest smiles.
What makes these muffins a favorite of mine is how easily they can be whipped up with what I already have. The basics are all in my pantry, and there always seems to be a bag of carrots waiting in the fridge. It’s the perfect recipe to satisfy a muffin craving without a last-minute trip to the store.
Take a look at our other breakfast ideas that use up fresh garden produce?
Ingredients for Carrot Muffins
- All-purpose flour – Provides structure and gives the muffins their soft, tender crumb.
- Baking powder & baking soda – Work together to help the muffins rise and stay light.
- Cinnamon & allspice – Add warm, cozy spice that pairs perfectly with the sweet carrots.
- Grated carrots – Bring natural sweetness, color, and moisture to every bite.
- Chopped walnuts – Add a satisfying crunch and a nutty flavor.
- Raisins – Provide little bursts of sweetness and chewy texture.
- Brown sugar – Sweetens the muffins and adds a hint of caramel-like depth.
- Vegetable oil – Keeps the muffins moist and tender.
- Eggs – Bind the ingredients and help create a light, fluffy texture.
- Vanilla extract – Rounds out the flavors with a touch of fragrant sweetness.
How to Make Carrot Muffins
Preheat the oven to 350°F and line your muffin tin with liners. I use this one
Combine all the dry ingredients into one bowl. Whisk the flour, baking powder, baking soda, cinnamon, and allspice until well combined.
Now, for the wet ingredients. Toss in the carrots, walnuts, raisins, brown sugar, oil, eggs, and vanilla. Give it a quick stir.
It’s time to mingle. Pour the wet ingredients into the dry and stir just until the flour is incorporated—no need to overwork it.
Spoon the batter into the liners, filling them about three-quarters full.
Bake for about 18–20 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
Cool just a bit (if you can wait!), no judgment if you can’t. Let the baked muffins sit in the tin for 5 minutes, then move to a wire rack. Add extra walnuts or a maple drizzle for an extra touch of indulgence, and savor every warm, cozy bite.
Tips for Making Carrot Muffins
- Grate your own carrots: Store-bought shredded carrots are often too dry and can leave hard carrot sticks in your muffins.
- Don’t overmix: Stir the wet and dry ingredients only until they are just combined to keep the muffins tender.
- Check doneness early: Start testing with a toothpick a couple of minutes before the timer ends, as oven temperatures can vary.
- Cool before storing: Let muffins cool completely so the tops stay soft and not sticky.
- Make a double batch of muffins and freeze one for later use. These muffins freeze beautifully, allowing you to enjoy a quick breakfast at any time.
Our carrot muffins are moist, lightly spiced, and perfect for breakfast or an afternoon treat. Print the recipe and bake a batch today—you’ll love how simple and tasty they are. Don’t forget to pin this post so you can find the recipe again whenever the muffin craving strikes!
Carrot muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
- In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
Notes
- Grate your own carrots: Store-bought shredded carrots are often too dry and can leave hard carrot sticks in your muffins.
- Don’t overmix: Stir the wet and dry ingredients only until they are just combined to keep the muffins tender.
- Check doneness early: Start testing with a toothpick a couple of minutes before the timer ends, as oven temperatures can vary.
- Cool before storing: Let muffins cool completely so the tops stay soft and not sticky.