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.
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.
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.
- 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
Preheat oven to 350F/180C. 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, 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.