These carrot muffins aren’t too sweet, are super moist, and have just the perfect amount of spice and crunch. Made with walnuts and shredded coconut, they’re great for breakfast or midday treat. Plus, they’re so easy to make!
Looking for a fun way to spruce up breakfast? These carrot muffins are the winning answer! In general, I’m a huge fan of muffins for their amazing texture and flavor. Muffins have that perfect texture between bread and cake and aren’t overly sweet, like my pumpkin muffins and bakery-style chocolate chip muffins.
Let’s get baking!
How to make carrot muffins
- Combine the dry ingredients. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Beat the eggs and sugar together. In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Gradually add the oil. 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.
- Gently mix in the flour mixture mixture, but do not overmix. Fold in the nuts and shredded coconut.
- Bake. Fill each muffin liner ¾ of the way 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.
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Tips for making carrot muffins
-Don’t over mix the batter. Gently fold the dry ingredients into the whipped egg-mixture. Overmixing can deflate the eggs and make the muffins tough and dense, so use a rubber spatula to gently fold the dry ingredients, nuts, and coconut into the batter.
-Be careful not to overbake. Overbaking will make your muffins dry. Pull them out of the oven as soon as a toothpick inserted into the middle comes out clean.
-Want to make these muffins extra decadent? Add a bit of cream cheese frosting to make them more like cupcakes.
More of my favorite muffin recipes
- Pecan Pie Muffins: These fluffy muffins have all the flavors of pecan pie!
- Ultimate Brownie Muffins: Rich, decadent, and brownie-like.
- Peanut Butter Banana Muffins: Made with creamy peanut butter and sweet, ripe bananas.
- Strawberry Ricotta Muffins: Light, fluffy, and full of juicy strawberries.
Carrot Muffins
These carrot muffins aren’t too sweet, are super moist, and have just the perfect amount of spice and crunch.
Ingredients
- 1 cup (140g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg , optional
- ⅛ teaspoon ground cloves , optional
- ½ cup (100g) granulated sugar
- ½ cup (100g) light or dark brown sugar
- 2 large eggs
- ½ cup canola oil (or vegetable, safflower)
- 1 teaspoon pure vanilla extract
- 180g (about 2 large or 3 medium carrots, or 1 ½ cups) grated carrots
- ½ cup (50g) walnuts, roughly chopped
- ½ cup shredded coconut
Instructions
-
Preheat oven to 350ºF/180ºC. Line a muffin pan with paper liners.
-
In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
-
In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, 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.
-
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.
-
Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.
Keith @ How's it Lookin? says
They look delicious. I never had carrot muffins, thanks for the idea.
Precious Ward says
This is a favorite!!!
Ngoni says
Ooh the recipe is a blast, so yummy. I however used a little more flour, little less sugar, skipped coconut and used peacan nuts.
Darcy says
I just made these.the batter was so thick I got a little nervous. But the muffins are super delicious.definetly a keeper.
Maria Pierce says
These are so yummy! BUT make sure you are aware that they make a small batch. I filled 11 standard size muffin cups up 3/4 each and barely had enough for a 12th. They are so good that you will probably want to double this recipe if you have a family. They’ll go really fast! I made mine with Organic whole wheat flour, and I added half a can of organic pumpkin purée. They are super yummy but I felt they could use a tiny bit more sugar. I usually cut the sugar down on most recipes, but with these I would add maybe another 1/4 cup or a LITTLE under that just to help punch up the flavors more. But these are a winner! Definitely fluffy and yummy!
AnnaJones says
Can you omit the coconut?
Shiran says
Yes 🙂
Jennifer says
This is the best muffin recipe ever! I have used pumpkin purée, mashed sweet potatoes, or mashed bananas in place of the shredded carrots, and the muffins turned out great! I also used white whole wheat flour and half the sugar. I can say this is a failsafe muffin recipe. I even had to substitute baking powder, water and oil for eggs, Since I was out of them, and they STILL turned out!
Julie says
Such cool substitutions!!! I love the carrot muffins as is (with a little less sugar, too) and now variety!!!
Julie says
Thanks for such a delicious and quick recipe!
Crabby says
I replaced the coconut with raisins. Yum!!
NiNi says
I made these last month and never had a carrot muffin so moist until I made yours. I gave 8 away and my friends said their delicious and moist and wanted more. I gave them your receipe.
Mariam says
How can I make mini muffin version? Same temperature and probably half the time?
Shiran says
Yes 🙂 About 9-12 minutes.
Thalia @ butter and brioche says
i love how perfect these carrot muffins are, and how flat topped they are. gorgeous colour too!
Melody @ Pleasant Kitchen says
look so delicious, good idea with carrot muffins
Susan Dipper says
We love this recipe for carrot muffins…nice and moist.
Angela says
I am making this now and I did not have enough sugar and no brown sugar so I used 1/2 cup sugar and 1/2 cup molasses. No walnuts so I used sunflower seeds. I added some golden raisins also. I could not find my muffin pan so I made a loaf. At this rate is it still carrot muffins.
Susanna says
If I didn’t want to put in walnuts, should I change anything in the recipe?
Shiran says
No, you don’t need to change anything else.
Anne says
I made this recipe and did omit the walnuts also. The only change was in the baking time. Instead of 15-20 minutes @ 350 degrees, the muffins were perfectly baked after 30 minutes. I also omitted the nutmeg and clove spices. Was going to leave out the coconut, too, but glad I incorporated it into the recipe as it really gave the muffins a wonderful flavor. After testing out several carrot muffin recipes without success, this is the best carrot muffin recipe ever. It will now be my go to recipe!
David says
Same. Did the toothpick test at 20 min and they weren’t done.
30 minutes they were perfectly baked.
Susanna says
Thank you.
Oge says
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!!!
Shiran says
That’s so wonderful to hear, thank you so much!
Margaret says
I made these for the 1st time & only left out the cloves because I had none. OMG, they are so good!!! I am making more to share w friends. These are added to my favorite muffin recipes. They are yum-o!
Edie Thompson says
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.
Susan Tereschuk says
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.
Shiran says
Thank you so much Susan! I’m glad you enjoy them!
Nikki Cuello La O says
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!
Crystal says
This is by far the best carrot muffin reipe out there. These come out so moist and fluffy. Mmm! Thank you for sharing.
Aisha says
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
Shiran says
Thank you so much Aisha! I’m glad you like them!
Laura says
These sound wonderful, but my husband won’t eat coconut (!). If I omit it, would I need to make any recipe adjustments?
Shiran says
Hi Laura, you can leave it out without changing anything in the recipe.
Stephanie A says
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!
PD says
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.
Thanks!
Shiran says
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.
Asmat says
Hi there
Tried this recipe yesterday, halved the sugar and decorated it with cream cheese icing.
Amazingly delicious. Moist and super soft.
Cheryl Barrett says
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.
Marlen Rodriguez says
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.
Joni Barbour says
These are simply amazing!!!! I didn’t have any nuts on hand but they were still delishhhh! Thanks for the great recipe!
Wessley says
For me it made 18 just enough for me!
Keep up the good resipies
Shaina says
Love this recipe! I always double it bc 1 just isn’t enough!
Debbie says
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)
Shiran says
Hi Debbie, this usually means that the muffin cups were overfilled. Next time, don’t fill the holes more than two-thirds full.
Anne says
If you did not use cupcake liners in the muffin tins, that could have been the problem.
Linchye says
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.
Shiran says
Hi Linchye, you can leave out the walnuts without changing anything else in the recipe.
Julia Kochsiek says
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.
Happyd says
Hi, i do not have a stand mixer with a paddle attachment, can i just use a regular mixer?
Shiran says
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.
Z says
I made these without the walnuts or coconut (and used vegetable oil, and included the cloves and nutmeg) and they were absolutely delicious. They are light and melt in your mouth. A keeper!
Emma says
I had some extra carrots to use so I googled a carrot muffin recipe and found yours. Made as directed without the nuts or coconut. My 5 year old helped and at first said she would not eat any because of the carrot. But then they smelled so good out of the oven, she changed her mind. I’ll probably use less sugar next time but they are delicious! Thank you!
Joanna says
Felt creative and had carrots…but missing some things so I used coconut oil instead of oil and shredded coconut…and sunflower seeds instead of walnut! In the oven now and I’m guessing will be yum bc batter smelled amazing with all that cinnamon and nutmeg- oh and a dash of maple syrup when the sugar ran short! 🙂
Caitlin Smith says
Is it possible to substitute yogurt or sour cream for the oil in this recipe?
Shiran says
Hi Caitlin , oil and yogurt/sour cream have different roles in baking, so you can’t use it instead of the oil.
Kate says
I halved the oil and used one cup Apple sauce. Mine still turned out great. Less oil means you want to eat fairly quickly as the oil is key to keeping them moist. No fear of them lasting too long in My house so no problem with less oil.
Tusman Fernando says
why some carrot muffin recipe is said mix sugar with dry ingredients instead of wet ingredients
Brittany says
Recipes made with a liquid fat use the “muffin method” of mixing, and sugar goes into the dry ingredients. Recipes made with solid fat (butter) use the creaming method, where the sugar gets mixed with the fat until light and airy.
JM says
It’s my first time to make carrot muffin and thanks to you, i’m planning to make another batch soon! I love your recipe!
Frogmountain says
Just made them and they’re delicious. I screwed up and added the oil too soon and they were still yummy. I also threw in some raisins that I had soaked in boiling water for a few minutes. Used freshly ground cloves too.
Emily says
Followed the recipe to the T and they came out flawlessly 🙂 super excited for my uncle to try one since carrot cakes are his favorite. Thanks so much for sharing this! Had a blast making them ^_^
Jordan Rivers says
These are delicious! I prepared recipe as written with exception of using a jumbo muffin pan rather than a cupcake pan so mine took 25 minutes to bake. The recipe yields about 3 1/2 cups of batter so I got 7 jumbo muffins, filling each with 1/2 cup of batter. Thanks for the recipe.
Brenna says
These turned out great!! I doubled the recipe and left out the coconut (didnt have on hand) and baked for 17 min.
pegasus0523 says
These muffins are delicious and moist. I used light brown sugar instead of half white and half dark brown. I felt that that they were a bit too sweet, but should be perfect with cream cheese.
Jordan Rivers says
These are wonderful. Have made them several times and everyone loves them.
Andrea says
These muffins are in the oven baking as I type! My son LOVES carrot muffins, so hoping he’ll really enjoy these. I made your lemon muffins yesterday & he went crazy for them. Thank you!
I’m so happy I found your blog!
Danielle Gwilliam says
I loveee these muffins! However, whenever i make them, i cool them for an hour. and put in a container, with a lid just lightly resting on top. But when i go to eat one the next day they are always so sticky and almost moist on top?? whats this all about? perhaps i should reduce the sugar content? They are delicious, but i would prefer if they werent as sticky!
Nicolette says
Thank you for this wonderful recipe! It only took 17 min in my convection oven and the muffins were perfect – moist and sweet with a little hint of spice. This recipe is definitely a keeper.
Asha says
Best recipe ever! Will definitely be making it again…. Thank you!
Sylvia says
Absolutely amazing muffins. I replaced the vegetable oil with healthier option and added avocado oil instead. I also only added 1/2 cup of sugar and theyre still very sweet and so flavourful. The coconut and shredded walnuts, really do take these to the next level.
wendy capelin says
Would dessicated coconut be ok to use?
Shiran says
Yes 🙂
JoAnne Carriere says
Hi was wondering about calorie count fo the carrot muffins
Katie McCreary says
Do you know what the cooking time would be for mini muffins? I’m worried (well I know my toddler will only eat mini ones and I freeze them and send to daycare). I know my carrot cakes take longer to bake and I have never done muffins before
Shiran says
Hi Katie. Mini muffins usually take about 8-12 minutes to bake.
apromaco says
I used this recipe for a base, but changed some things (some out of necessity) and it still turned out delicious! I’m sure I’ll make it again soon. I omitted the coconut & cloves, and since I didn’t have any baking soda I put in 2,5tsp baking powder (and no extra salt), I also ran out of coconut oil after 90ml so I also mixed in 40ml butter and used just 120g white sugar. I put some hazelnuts on the top instead of walnuts.
Patricia says
Thank you! This is the best carrot muffin recipe ever! Will definitely be making it again. My son loves it!
Jasmine says
Hi! Is there anything I can replace the oil with? Maybe butter?
Christine Zwiebel says
How long should I cool the muffins before removing them from the pan? The recipe indicates “until cool” but I doubt it. Thanks.
Shiran says
I usually wait until it isn’t too hot and is easy to remove from the pan without it falling apart, 10-15 minutes.
Paisley649 says
These are, without a doubt, the best carrot muffins on the planet. I have made these many times and they come out perfectly every time.
Sandy says
These muffins are very tasty! I halved the amount of sugar and left out the nuts and coconut and they were still good. I read the other comments and baked them at 375 for 15 minutes instead of cooking them longer. I would increase the cinnamon next time because I love it!
Catherine says
Delicious! Moist and flavourful! Easy to make with ingredients that are always on hand. Used walnuts only. Thank you for a wonderful recipe I will be making over and over.
NIkky says
yum! I used wholemeal flour and only 1/2 cup white sugar and mashed banana instead of eggs because I had none. Thank you for delicious recipe
Tiffany P says
Great recipe! Came out moist, light and oh so delish! I substituted the white sugar with honey (about 1/3c) and used pecans for the nuts. Love it! And my kids n hubby loves them too! Thanks a million!!
hiroko says
hi, Shiran! i baked your carrot muffin with my daughter this morning. and they had really perfect balance of fluffiness and moistness！ we loved your carrot muffin ! thank you for giving us happy breakfast!
Barb Davison says
Hi. My whole family loves theses muffins especially when I pair them with the cream cheese frosting. I was wondering though- could I put the muffin recipe in an 9×11 or 8×8 dish to make a carrot cake and then ice it using your cream cheese recipe?
Shiran says
I’m so glad you like it, Barb! Yes, you can definitely bake it in a pan, I’m just not sure about the exact size that would work with it. Go to my carrot loaf recipe and carrot cake recipe for more info.
Margot Brough says
I rarely rate recipes online, but I tried this one, and I absolutely loved it! Thank you so much for sharing this with us.
My kids devoured the whole batch, so now i have to make another one to freeze for school snacks 😀
Greer says
Adjusted for high altitude (5000 ft):
Add 2 tablespoons flour
Reduce to 1/2 teaspoon baking powder
Reduce white sugar by 1 tablespoon
3 eggs instead of 2
Bake at 375 for 15 mins
Came out really great!
NANCY WASHINGTON says
Just made this today; very yummy!! 🙂
Faye says
Ive been baking this carrot muffin for more than 4months now, weekly and sometimes every other day twice the ingredients you gave. Isn’t it obvious? My family loves it so much!!! I let my friends tried it and they said they love it too. This is the best carrot muffin Ive tried though I added some pecans and raisins and removed the coconut. Thank you for your recipe!🙌❤️ Currently browsing your other recipe and thinking which one to try next.. 🤔😉
Amy says
I made these and they turned out great! I ran out of carrot while baking, so I simply did 180g of whatever I had on hand – carrot and zucchini. Oh, and THANK YOU for posting your recipe in celsius! It makes life so much easier when I don’t have to keep a unit converter running in the background. I am a huge baking enthusiast, and I love the simplicity of having a scale because I don’t have to hope and pray that my cup looks like your cup. I’ll be coming back to your website for the great recipes in celsius!
kira says
I subbed coconut oil for veg oil, added golden raisins, and used only 1 cup of sugar plus a drizzle of maple agave syrup. I made jumbo versions so they had to cook for about 30 min all together, but the results were fantastic. thank you so much for the recipe! this will be a staple in my house now – never letting carrots go to waste in my fridge again !
Laura Chesoni says
This was my first time making carrot muffins and they are delicious! I added 1/2 cup of raisins. They were perfect.
Rebekah says
these are so fluffy and moist!!!
Michaela says
So tasty, moist and delicious – I didn’t use walnut or shredded coconut but they were still amazing! I just wish there was a breakdown of the nutritional information
Therese Sirles says
I added a smidge extra coconut, substituted 6 ounces low fat vanilla yogurt for oil, and sprinkled each muffin with a pinch of Turbinado sugar. Muffins were perfect…ultra YUMMY and low fat!! Love your recipes!!
Elke Barter says
DELICIOUS!!! Resisted the urge to brown them more and SO glad I did. Everyone loved them
Justine Minor says
Very good! So much flavour and moist. My new go-to carrot muffin recipe
Michelle Lechert says
These muffins are so good. Use olive oil instead and they still turn out good. Nice and moist. I was searching muffin recipes when your recipe came up. One of the reasons, I tried this recipe because of the cloves. I just brought some fresh ground cloves this past fall.
Kev says
These were delicious. Thanks for giving the recipes in grams. It makes life so much easier for us amateurs. (Though if you added how many cc your cup ingredients are, it would be great!) Can you replace the carrot by banana? If so, how much would you need? In grams. 🙂
Miriam says
Really enjoyed this recipe, thank you! This was my first time making carrot muffins, and they turned out so fluffy and moist. And it was great that I had all the ingredients on hand 🙂 I substituted the coconut with raisins, as that is my personal preference. I’m wondering if anyone tried substituting the oil with applesauce? Just thinking about how to make them a bit healthier for next time.
Shar says
Made these last night using whole wheat flour and my boyfriend and I can’t stop eating them! I also added a spoonful of applesauce and few chocolate chips – divine!
Darcy says
I just made these.the batter was so thick I got a little nervous. But the muffins are super delicious.definetly a keeper.
Katy says
Used coconut oil instead of canola oil. And cut the sugar in half to just 1/2 c brown sugar. These are delicious but still very sweet for my taste, and when I put all the ingredients into My Fitness Pal they are about 250 calories per muffin, probably because of the shredded coconut, oil, and walnuts. Next time I’ll add more carrot, leave out the shredded coconut, and sub 1/4 c applesauce for 1/4 of oil. To bring them into a healthier calorie range.
Aimée says
Wow, these are delicious! I made them today, with slightly more walnut plus I added half a teaspoon of ground ginger and a quarter teaspoon of ground cardamom. Will definitely bake these more often. Thanks for the great recipe.
Sandy says
Followed exactly. Beyond Delish. First batch gone within 2 days. Making next batch!
Deanna says
Omg. I’ve only tasted the batter but whoever decided to put coconut with carrot. Genius! I made 12 huge muffins so patiently awaiting them to finish. They took closer to 22/24 mins to bake.
Kayla says
I NEVER leave comments on these recipe pages but.. These are seriously the best muffins I’ve ever had. I made mine with coconut and no cloves or walnuts. So delicious.
Miki says
This is one of the BEST recipes I have ever tried – the balance of flavors is perfect. Not too much of the spices, not too sweet, not too salty – so delicious! And it baked at exactly the temp and time given. I’ve made these three times in the past 2 weeks and all dozen have vanished quickly. Most important parts: the half brown sugar and the balance of coconut and walnuts. My only alteration was to add in a heaping 1/2 tsp of powdered ginger to the spices. This is an absolutely foolproof recipe that is going in my classics box. Thank you!!
K says
Has anyone added pineapple to these
muffins? Or, used bread flour for a sub.
for AP flour? Any answers would be
helpful!
Jessica says
They’re so light and fluffy, it’s like eating a carrot cloud!!! made 12 and there are only 3 left! Might need to make this again very soon.
Ghazal says
I’ve recently found your website and I made these carrot muffins. They are more than delicious and very light and fluffy. I really enjoyed them!
Cherise Munnich says
Can these be kept in freezer? How long?
Shiran says
Yes! You can keep them in the freezer for up to 2 months.
Nikita Veinot says
These carrot muffins are soo good!! And so easy to make! Also love how there is no dairy products!
I’m just wondering how many calories are in the muffins?
JS says
I followed the recipe almost exactly, however, used pecans instead of walnuts and omitted the coconut. They were gone within a matter of minutes! Even my 5 yo son who does not like carrots asked for a third muffin! Very moist and delicious. I see these becoming a family favorite. Thank you!
Jessica says
Hi Shiran,
Your carrot muffin recipe is yummm.
Made them yesterday and so happy how it turned out. Excited to try more recipes of yours!
Cleone says
These are delicious! Made them last week and making them again this week. I only used 1/4 cup dark brown sugar and they were the perfect amount of sweetness. They also stayed super moist throughout the week even after I froze them. I didn’t have to bake them longer than what the recipe instructed.
Pat says
I don’t have paper liners can I grease my muffin tin
Shiran says
Yes, just grease them well because there muffins are very moist and tender 🙂
Astrid says
These are really brilliant – so soft and moist. I halved the sugar and cut the oil to 1/3 cup and added some yoghurt. They were still very sweet so might cut sugar down further. I love them and they will become a staple – easy to make and just such a lovely texture. Thank you.
Kayley says
Loved these muffins!! These are more like morning glory muffins (my absolute favourite) than plain carrot muffins. I halved the sugar, and added 1/2 cup raisins. My kids love them too, a triple batch is gone in a couple days!
Terry Albright says
These are delicious. Mine sunk in the middle and also were very sticky on top. Any ideas why this happened? They were otherwise great.
Shiran says
It can happen from several reasons so it’s hard to know. Maybe from overmixing the batter or not enough baking time. They should be a bit stick on top 🙂
Zoe says
Delicious and very moist! I skipped both the coconut and the nuts due to personal preference. Used olive oil for the oil and reduced the sugar just slightly. More cake-like than bread-like consistency.
Colleen says
BEST muffins! I followed the recipe exactly except added some golden raisins and chopped pecans. Absolutely moist, tender and delicious. This is a keeper…thank you!
Bel says
This isn’t as good as the bakery muffins – it’s 100 times better! Delicious. Moist. Easy. My friends ask for the recipe and I refuse to share it. It’s my secret!
Krista says
Delicious! My picky 4 year old ate them all!
Great taste, great recipe. I will definitely save this recipe.
Helena says
These are amazing! Making more to give away ….Thank you !
Karen says
Can you give me some nutrition values? Three of our family members have diabetes, and they carefully monitor carbohydrate, fiber, and fat values. Thank you.
Shiran says
I am not an expert in nutrition but there are plenty of nutrition calculators on Google that can help you determine these values 🙂
Cristina says
These were good! I am usually conservative about spices but they all blended together so well.
Mine didn’t come out moist though. I do now live in a higher altitude (Colorado) and I think that may have played a role. I think next time I may do some butter AND oil and change some things to compensate for the altitude. The coconut definitely adds an interesting flavor, but maybe because mine dried out it was too much maybe. The flavor is great and I would definitely try it again with a few tweaks.
JudyT says
I have made these 3 times in 2 weeks, we were not so fond of the coconut, so second and third time I added 1/2 cup of sultanas, we really love these muffins, a real family favourite now
JudyT says
I have made these 3 times in 2 weeks, we were not so fond of the coconut, so second and third time I replaced the coconut with 1/2 cup of sultanas, we really love these muffins, a real family favourite now
Marta Kazimierczyk-Brunt says
These muffins never fail, and I’ve tried so many different recipes. I do cut down on sugar, and have approx half a cup. Replaced carrots with baked pumpkin pulp and worked just as good.
Maza says
A firm favourite. I love this recipe and adapt it to make other types of muffins. They come out so moist and light.
Barb says
I haven’t made this muffin recipe yet, but this is almost the recipe I use for making 1 Cup mini Bundts x 6.
The only difference is you have coconut, I don’t use that, and you have 1/2 tsp more Baking Powder.
Oh, and I use Ground ginger instead of Ground Cloves.
Otherwise duplicate recipe that my hubby raves over.
In my oven, @ 350, I bake the 6 mini bundts for 18 minutes and they come out perfect.
I was wanting to bake Carrot Cake Muffins, and came across your recipe. I will be making it, minus the coconut (hubby hates coconut), using your temp and time range. Then frost with Cream Cheese Frosting and I can taste them now!
Thanks
Linda says
Holey moley…these are great. Did exact recipe and sprinkled a little turbinado sugar on top but I think made them a little too sweet for my taste. But these are delicious.
No frosting needed in my opinion.
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Linda! You can certainly use a little less sugar next time.
Hannah says
I saw a raisinless recipe for carrot muffins, and decided that was what I would bake today. Unfortunately, I used the recipe servings scale, and didn’t realize that the g didn’t double alongside the cups.
What ended up happening was the sugar, flour, and walnuts were all halved!
I suspected the flour was too low, as it was a very thin batter. I think the texture would be much better with the full 280g 😛
Didn’t have any coconut available, didn’t realize I was halving the sugar. Perfectly sweet with just 200g/24 muffins. Very tasty, moist, and wonderful, even with the goofs and gaffs.
Stephanie @ Pretty.Simple.Sweet. says
Thank you for giving us a chuckle! 🙂 Yes, my recipe application doesn’t have a spot to put two different measurements so I manually always include metric measurements so my recipes can be as accurate as possible.
Kellie says
Awesome recipe! I sub’d the sugar for 1 cup of Truvia Stevia (the kind with molasses.) They are perfectly sweet and absolutely delicious!
Stephanie @ Pretty.Simple.Sweet. says
Awesome! So glad you loved the recipe.
Buddhika says
Turned out great. I opted for half the sugar (for just a little sweetness, as I made it for breakfast) and substituted cloves with about 2 teaspoons of grated fresh ginger. Omitting coconut, used coconut oil instead of vegetable oil which gives a mild coconutty flavour. Cheers!
Stephanie @ Pretty.Simple.Sweet. says
Sounds lovely! Glad these muffins turnout out great!
Giselle says
Wow! I never leave comments but these are really delicious!!! I used only brown sugar, added some fresh ginger and used one extra egg. The batter was thick like cement, I was very worried. But I just went with it, baked it in a 9×9 for 20 mins and it came it perfectly done and absolutely delicious! Thanks for sharing:)
Janis says
I had some leftover cream cheese, so was looking for a recipe to make carrot muffins, with cream cheese icing. Used this recipe, but substituted sultana raisins for the shredded coconut (hate the texture), and slightly reduced the amount of sugar. They came out perfectly, light, fluffy and flavourful, and not too sweet. Great recipe! It’s a keeper!