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.

4.89 from 77 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.

Ingredients
  • 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
Instructions
  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, 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.

  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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127 Comments

  • 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
      Precious Ward
      October 3, 2019 at 7:13 pm

      This is a favorite!!!

    • Reply
      Darcy
      February 29, 2020 at 6:40 pm

      I just made these.the batter was so thick I got a little nervous. But the muffins are super delicious.definetly a keeper.

      • Reply
        Maria Pierce
        July 19, 2020 at 9:15 pm

        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!

    • Reply
      AnnaJones
      March 19, 2020 at 11:16 pm

      Can you omit the coconut?

      • Reply
        Shiran
        March 20, 2020 at 10:30 am

        Yes 🙂

        • Reply
          Jennifer
          June 23, 2020 at 5:29 pm

          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
            October 23, 2020 at 1:19 pm

            Such cool substitutions!!! I love the carrot muffins as is (with a little less sugar, too) and now variety!!!

          • Julie
            October 23, 2020 at 1:20 pm

            Thanks for such a delicious and quick recipe!

      • Reply
        Crabby
        June 7, 2020 at 1:13 pm

        I replaced the coconut with raisins. Yum!!

      • Reply
        NiNi
        August 17, 2020 at 1:00 pm

        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.

  • 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
      Susan Dipper
      January 18, 2020 at 7:38 pm

      We love this recipe for carrot muffins…nice and moist.

    • Reply
      Angela
      February 12, 2020 at 9:32 pm

      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.

  • Reply
    Susanna
    July 20, 2016 at 12:34 pm

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

    • Reply
      Shiran
      July 21, 2016 at 3:55 am

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

    • Reply
      Anne
      March 13, 2020 at 12:07 pm

      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!

      • Reply
        David
        May 1, 2020 at 6:50 pm

        Same. Did the toothpick test at 20 min and they weren’t done.
        30 minutes they were perfectly baked.

  • Reply
    Susanna
    July 27, 2016 at 2:04 pm

    Thank you.

  • Reply
    Oge
    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
      Shiran
      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
      Shiran
      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
    Crystal
    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
    Aisha
    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
      Shiran
      February 25, 2018 at 6:33 am

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

  • Reply
    Laura
    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
      Shiran
      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
    PD
    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.

    Thanks!

    • Reply
      Shiran
      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
    Asmat
    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
    Wessley
    July 5, 2018 at 1:53 pm

    For me it made 18 just enough for me!

    Keep up the good resipies

  • Reply
    Shaina
    July 20, 2018 at 2:29 pm

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

  • Reply
    Debbie
    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
      Shiran
      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
      Anne
      March 13, 2020 at 12:11 pm

      If you did not use cupcake liners in the muffin tins, that could have been the problem.

  • Reply
    Linchye
    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
      Shiran
      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
    Happyd
    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
      Shiran
      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.

  • Reply
    Z
    October 23, 2018 at 4:23 pm

    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!

  • Reply
    Emma
    November 4, 2018 at 2:45 pm

    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!

  • Reply
    Joanna
    November 7, 2018 at 10:33 am

    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! 🙂

  • Reply
    Caitlin Smith
    November 13, 2018 at 11:17 am

    Is it possible to substitute yogurt or sour cream for the oil in this recipe?

    • Reply
      Shiran
      November 13, 2018 at 3:20 pm

      Hi Caitlin , oil and yogurt/sour cream have different roles in baking, so you can’t use it instead of the oil.

    • Reply
      Kate
      December 20, 2019 at 12:07 pm

      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.

  • Reply
    Tusman Fernando
    November 28, 2018 at 11:01 pm

    why some carrot muffin recipe is said mix sugar with dry ingredients instead of wet ingredients

    • Reply
      Brittany
      January 4, 2020 at 7:04 pm

      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.

  • Reply
    JM
    December 10, 2018 at 5:04 am

    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!

  • Reply
    Frogmountain
    December 19, 2018 at 10:43 am

    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.

  • Reply
    Emily
    January 5, 2019 at 8:47 pm

    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 ^_^

  • Reply
    Jordan Rivers
    January 8, 2019 at 10:41 am

    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.

  • Reply
    Brenna
    January 15, 2019 at 4:36 pm

    These turned out great!! I doubled the recipe and left out the coconut (didnt have on hand) and baked for 17 min.

  • Reply
    pegasus0523
    January 16, 2019 at 6:54 pm

    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.

  • Reply
    Jordan Rivers
    January 19, 2019 at 10:21 pm

    These are wonderful. Have made them several times and everyone loves them.

  • Reply
    Andrea
    January 20, 2019 at 11:05 am

    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!

  • Reply
    Danielle Gwilliam
    January 22, 2019 at 10:53 am

    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!

  • Reply
    Nicolette
    January 29, 2019 at 6:06 pm

    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.

  • Reply
    Asha
    February 12, 2019 at 4:15 am

    Best recipe ever! Will definitely be making it again…. Thank you!

  • Reply
    Sylvia
    February 25, 2019 at 8:24 am

    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.

  • Reply
    wendy capelin
    March 7, 2019 at 8:55 am

    Would dessicated coconut be ok to use?

    • Reply
      Shiran
      March 10, 2019 at 7:00 am

      Yes 🙂

  • Reply
    JoAnne Carriere
    March 10, 2019 at 12:24 pm

    Hi was wondering about calorie count fo the carrot muffins

  • Reply
    Katie McCreary
    March 16, 2019 at 7:45 am

    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

    • Reply
      Shiran
      March 17, 2019 at 4:38 am

      Hi Katie. Mini muffins usually take about 8-12 minutes to bake.

  • Reply
    apromaco
    March 30, 2019 at 6:48 pm

    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.

  • Reply
    Patricia
    April 14, 2019 at 9:59 pm

    Thank you! This is the best carrot muffin recipe ever! Will definitely be making it again. My son loves it!

    • Reply
      Jasmine
      July 3, 2019 at 2:44 am

      Hi! Is there anything I can replace the oil with? Maybe butter?

      • Reply
        Christine Zwiebel
        August 2, 2019 at 3:54 pm

        How long should I cool the muffins before removing them from the pan? The recipe indicates “until cool” but I doubt it. Thanks.

        • Reply
          Shiran
          August 4, 2019 at 5:00 am

          I usually wait until it isn’t too hot and is easy to remove from the pan without it falling apart, 10-15 minutes.

  • Reply
    Paisley649
    April 21, 2019 at 11:02 pm

    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.

  • Reply
    Sandy
    May 11, 2019 at 12:22 pm

    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!

  • Reply
    Catherine
    May 15, 2019 at 1:48 pm

    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.

  • Reply
    NIkky
    May 27, 2019 at 11:45 pm

    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

  • Reply
    Tiffany P
    July 7, 2019 at 11:34 pm

    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!!

  • Reply
    hiroko
    July 12, 2019 at 10:59 pm

    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!

  • Reply
    Barb Davison
    August 1, 2019 at 2:55 pm

    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?

    • Reply
      Shiran
      August 4, 2019 at 7:32 am

      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.

  • Reply
    Margot Brough
    August 19, 2019 at 9:54 am

    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 😀

  • Reply
    Greer
    August 24, 2019 at 11:46 am

    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!

  • Reply
    NANCY WASHINGTON
    August 28, 2019 at 4:52 pm

    Just made this today; very yummy!! 🙂

  • Reply
    Amy
    September 1, 2019 at 12:49 am

    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!

  • Reply
    kira
    September 15, 2019 at 7:55 am

    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 !

  • Reply
    Laura Chesoni
    October 7, 2019 at 3:24 pm

    This was my first time making carrot muffins and they are delicious! I added 1/2 cup of raisins. They were perfect.

  • Reply
    Rebekah
    October 15, 2019 at 4:08 pm

    these are so fluffy and moist!!!

  • Reply
    Michaela
    October 30, 2019 at 12:01 pm

    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

  • Reply
    Therese Sirles
    January 5, 2020 at 2:20 pm

    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!!

  • Reply
    Elke Barter
    January 6, 2020 at 10:15 pm

    DELICIOUS!!! Resisted the urge to brown them more and SO glad I did. Everyone loved them

  • Reply
    Justine Minor
    January 13, 2020 at 3:15 pm

    Very good! So much flavour and moist. My new go-to carrot muffin recipe

  • Reply
    Michelle Lechert
    January 23, 2020 at 8:19 pm

    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.

  • Reply
    Kev
    January 24, 2020 at 11:00 pm

    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. 🙂

  • Reply
    Miriam
    February 1, 2020 at 8:48 pm

    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.

  • Reply
    Shar
    February 12, 2020 at 9:52 pm

    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!

  • Reply
    Darcy
    February 29, 2020 at 6:42 pm

    I just made these.the batter was so thick I got a little nervous. But the muffins are super delicious.definetly a keeper.

  • Reply
    Katy
    March 29, 2020 at 11:22 am

    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.

  • Reply
    Aimée
    March 30, 2020 at 1:19 pm

    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.

  • Reply
    Sandy
    March 31, 2020 at 10:58 am

    Followed exactly. Beyond Delish. First batch gone within 2 days. Making next batch!

  • Reply
    Deanna
    March 31, 2020 at 4:31 pm

    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.

  • Reply
    Kayla
    April 8, 2020 at 8:45 pm

    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.

  • Reply
    Miki
    April 13, 2020 at 3:49 pm

    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!!

  • Reply
    K
    April 23, 2020 at 9:59 pm

    Has anyone added pineapple to these
    muffins? Or, used bread flour for a sub.
    for AP flour? Any answers would be
    helpful!

  • Reply
    Jessica
    April 24, 2020 at 12:52 pm

    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.

  • Reply
    Ghazal
    April 30, 2020 at 9:22 am

    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!

  • Reply
    Cherise Munnich
    May 6, 2020 at 5:41 am

    Can these be kept in freezer? How long?

    • Reply
      Shiran
      May 11, 2020 at 4:34 am

      Yes! You can keep them in the freezer for up to 2 months.

  • Reply
    Nikita Veinot
    May 11, 2020 at 5:53 pm

    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?

  • Reply
    JS
    May 12, 2020 at 9:36 am

    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!

  • Reply
    Jessica
    May 23, 2020 at 3:32 am

    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!

  • Reply
    Cleone
    May 23, 2020 at 6:13 pm

    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.

    • Reply
      Pat
      September 10, 2020 at 8:43 am

      I don’t have paper liners can I grease my muffin tin

      • Reply
        Shiran
        September 10, 2020 at 11:21 am

        Yes, just grease them well because there muffins are very moist and tender 🙂

  • Reply
    Astrid
    June 5, 2020 at 9:33 am

    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.

  • Reply
    Kayley
    June 22, 2020 at 11:31 pm

    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!

  • Reply
    Terry Albright
    June 27, 2020 at 5:05 pm

    These are delicious. Mine sunk in the middle and also were very sticky on top. Any ideas why this happened? They were otherwise great.

    • Reply
      Shiran
      June 29, 2020 at 2:18 am

      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 🙂

  • Reply
    Zoe
    August 18, 2020 at 4:12 pm

    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.

  • Reply
    Colleen
    September 16, 2020 at 9:59 pm

    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!

  • Reply
    Bel
    September 26, 2020 at 11:47 pm

    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!

  • Reply
    Krista
    October 19, 2020 at 10:20 am

    Delicious! My picky 4 year old ate them all!
    Great taste, great recipe. I will definitely save this recipe.

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