Dessert/ easy/ Fruit Desserts/ Holiday/ Muffins & Quick Breads

Carrot Muffins

April 11, 2016

These carrot muffins are my favorite snack during the day. They aren’t too sweet, are super moist, and have just the perfect amount of spice and crunch.

Perfect Carrot Muffins

Many people I know secretly love carrot cake only because of the cream cheese frosting that it’s usually paired with. I used to be one of those people, but just recently my favorite bakery started selling mini carrot muffins with no frosting, and I fell in love at first bite. Surprisingly, I don’t miss the frosting one bit.

After many carrot cake trials and failures, I finally think my recipe is just as delicious as those bakery ones! These muffins are super moist and have just the perfect amount of spice.


Perfect Carrot Muffins

I use both granulated and brown sugar in the recipe as the latter adds great flavor and moisture, but you can leave it out and use 1 cup of granulated sugar instead if you want.

Walnuts and shredded coconut take these muffins to the next level, but you can skip them or replace some of it with raisins or pecans.

You can turn these muffins into cupcakes by using my winning cream cheese frosting.

Perfect Carrot Muffins

If you love these muffins, then you’ll also love my carrot loaf cake and this delicious carrot layer cake.

4.91 from 11 votes
Perfect Carrot Muffins
Carrot Muffins
YIELD: 12 -16 standard-size muffins
These carrot muffins aren’t too sweet, are super moist, and have just the perfect amount of spice and crunch.

  • 1 cup (140 g/5 oz) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg , optional
  • 1/8 teaspoon ground cloves , optional
  • 1/2 cup (100 g/ 3.5 oz) granulated sugar
  • 1/2 cup (100 g/ 3.5 oz) light or dark brown sugar
  • 2 large eggs
  • 1/2 cup canola oil (or vegetable, safflower)
  • 1 teaspoon pure vanilla extract
  • 180g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
  • 1/2 cup (50 g) walnuts, roughly chopped
  • 1/2 cup shredded coconut
  1. Preheat oven to 350F/180C. Line a muffin pan with paper liners.
  2. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix. Fold in nuts and shredded coconut.
  4. Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
  5. Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.


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  • Reply
    Keith @ How's it Lookin?
    April 11, 2016 at 5:14 pm

    They look delicious. I never had carrot muffins, thanks for the idea.

  • Reply
    Thalia @ butter and brioche
    April 12, 2016 at 1:34 am

    i love how perfect these carrot muffins are, and how flat topped they are. gorgeous colour too!

  • Reply
    Melody @ Pleasant Kitchen
    April 13, 2016 at 3:58 am

    look so delicious, good idea with carrot muffins

  • Reply
    July 20, 2016 at 12:34 pm

    If I didn’t want to put in walnuts, should I change anything in the recipe?

    • Reply
      July 21, 2016 at 3:55 am

      No, you don’t need to change anything else.

  • Reply
    July 27, 2016 at 2:04 pm

    Thank you.

  • Reply
    November 12, 2016 at 3:57 pm

    I’m not a big carrot cake or muffin fan but this was heavenly!!!! I tried this receipe but reduced the sugar qualities by a half…at I’ll turned out amazing. Moist moist moist. My kids simply loved them. Only thing was I had to keep them in the oven for an additional 5mins for them to be cooked through…not sure why. Amazing receipe. Will definitely be making batches and batches of these muffins. Many thanks!!!

    • Reply
      November 20, 2016 at 11:07 am

      That’s so wonderful to hear, thank you so much!

  • Reply
    Edie Thompson
    July 17, 2017 at 10:33 pm

    Amazing, amazing, amazing!!!!! These are going to be my new favorite breakfast with a cup of coffee. I added raisens and the nutmeg. I’m going to freeze them so that they will last longer than the four days. Thank you, Thank you, Thank you for this tremendous recipe.

  • Reply
    Susan Tereschuk
    November 20, 2017 at 8:12 pm

    Just made a batch of these delicious muffins and we are enjoying them. My husband can’t eat coconut so I substituted raisins and topped the muffins with sliced almonds. Very moist!!! I am also going to freeze some of them. Thanks for sharing this terrific recipe.

    • Reply
      November 22, 2017 at 2:20 pm

      Thank you so much Susan! I’m glad you enjoy them!

  • Reply
    Nikki Cuello La O
    November 27, 2017 at 4:28 pm

    OMG! These are dangerous (in a yummy way). I made them as instructed, using Bob´s Red Mill Gluten Free 1-to-1 flour and only the white sugar (no brown) since I was adding homemade cream cheese frosting to the top. They didn´t need the frosting to make them heavenly though. I may try to make this recipe into a cake too. It´s so moist and scrumptious. I am a huge fan of nuts and coconut so that and walnuts went in and like another commenter said, it´s the perfect combo with the crunch. Thank you so much!

  • Reply
    February 11, 2018 at 4:42 pm

    This is by far the best carrot muffin reipe out there. These come out so moist and fluffy. Mmm! Thank you for sharing.

  • Reply
    February 20, 2018 at 6:56 am

    This is amazing. I never left a reply on any of the other recipes i have tried, even if they turned out good, but these are moist and full of flavour! Best carrot cake I’ve had by far! Thank you for sharing

    • Reply
      February 25, 2018 at 6:33 am

      Thank you so much Aisha! I’m glad you like them!

  • Reply
    March 18, 2018 at 1:49 pm

    These sound wonderful, but my husband won’t eat coconut (!). If I omit it, would I need to make any recipe adjustments?

    • Reply
      March 18, 2018 at 4:05 pm

      Hi Laura, you can leave it out without changing anything in the recipe.

  • Reply
    Stephanie A
    March 28, 2018 at 5:07 pm

    These were great! Only thing was that I had to add an additional 7-10 min for them to be cooked through. Otherwise pretty simple and tasty!

  • Reply
    April 7, 2018 at 11:30 am

    Do you know the nutritional info for these? (Calories, Fat, Etc.)

    Also, what if i don’t own a stand mixer with a paddle attachment? I only have a standard hand mixer.


    • Reply
      April 9, 2018 at 8:29 am

      You can use a recipe nutrition calculator (you can google it) and find out that way. You can use your hand mixer with the whisk attachment. You can also mix everything by hand, but I like to use the mixer to make the muffins lighter.

  • Reply
    May 2, 2018 at 8:01 am

    Hi there
    Tried this recipe yesterday, halved the sugar and decorated it with cream cheese icing.
    Amazingly delicious. Moist and super soft.

  • Reply
    Cheryl Barrett
    May 20, 2018 at 12:47 am

    Made these tonight and they are really good! I was out of walnuts so substituted pecans, but did everything else exactly as written. Very moist and definitely habit forming! I did need to cook an extra six minutes in my oven. Don’t make the rookie mistake that I did and fill the paper liners too full. If you do, they’ll bake to the top of the pan and be hard to get out. This recipe is a keeper. Thanks for sharing.

  • Reply
    Marlen Rodriguez
    May 28, 2018 at 11:57 am

    This is a great recipe. Since I am trying to stay away from gluten I substituted with gluten free flour, used coconut oil , and 1/2 tsp. pumpkin spice for the ground nutmeg and cloves. Highly recommend it! Thank you.

  • Reply
    Joni Barbour
    June 29, 2018 at 8:59 am

    These are simply amazing!!!! I didn’t have any nuts on hand but they were still delishhhh! Thanks for the great recipe!

  • Reply
    July 5, 2018 at 1:53 pm

    For me it made 18 just enough for me!

    Keep up the good resipies

  • Reply
    July 20, 2018 at 2:29 pm

    Love this recipe! I always double it bc 1 just isn’t enough!

  • Reply
    September 2, 2018 at 6:29 pm

    i was a bit disappointed with these muffins as they spread out a lot onto the muffin pan and I couldn’t remove them from the pan – was a big mess – the taste however was delicious – I am wondering what I did wrong (I left out the walnuts)

    • Reply
      September 3, 2018 at 9:41 am

      Hi Debbie, this usually means that the muffin cups were overfilled. Next time, don’t fill the holes more than two-thirds full.

  • Reply
    September 5, 2018 at 9:35 am

    Hi, tomorrow, I will make this carrot muffin, but I didn’t have walnut, so what should I do? Is it ok without walnut? I have nut and shedders coconut. Thank you.

    • Reply
      September 5, 2018 at 11:35 am

      Hi Linchye, you can leave out the walnuts without changing anything else in the recipe.

  • Reply
    Julia Kochsiek
    September 21, 2018 at 9:05 pm

    Made these muffins this afternoon. Followed recipe exactly except raisins in place of coconut. Only 2 left tonight after grandkids popped in after swim practice. They are moist and so tasty. Shredding carrots now for early am batch for me and husband. Love that all ingredients were already in my kitchen. No running to store for just one thing. Did not frost.

  • Reply
    September 22, 2018 at 9:12 am

    Hi, i do not have a stand mixer with a paddle attachment, can i just use a regular mixer?

    • Reply
      September 24, 2018 at 8:37 am

      You can use your mixer with the whisk attachment. Using a mixer helps in making lighter muffins, but it’s also possible to mix the ingredients by hand.

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