Name: Carrot Cake Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 2 cups all-purpose flour (250 g); 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/2 cup unsalted butter, melted (115 g); 1/2 cup vegetable oil (120 ml); 1 cup granulated sugar (200 g); 1/2 cup brown sugar, packed (100 g); 2 large eggs; 1 tsp vanilla extract; 2 cups grated carrots (about 3 medium carrots); 1/2 cup crushed pineapple, drained (120 ml); 1/2 cup chopped walnuts or pecans (50 g); 1/2 cup raisins (75 g); Cream cheese frosting for topping

Jump to Recipe

If you love soft, spiced muffins with a hint of sweetness and crunch, you’re going to flip for this carrot cake muffins recipe. Seriously, these little delights are perfect for breakfast, snack time, or whenever you feel like pretending dessert for breakfast is totally okay (FYI, it is). I’ve baked a lot of muffins in my time, but these? They always get eaten before I can snap a decent photo.

So, grab your mixing bowls and let’s chat about why these muffins are a must-try, how to make them perfectly every time, and all the little tips that make them irresistible.

Ingredients You’ll Need

Before we get messy in the kitchen, here’s the exact lineup. Precision matters if you want these muffins to be fluffy and perfectly spiced.

Dry Ingredients:

2 cups all-purpose flour (250 g)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger

Wet Ingredients:

1/2 cup unsalted butter, melted (115 g)
1/2 cup vegetable oil (120 ml)
1 cup granulated sugar (200 g)
1/2 cup brown sugar, packed (100 g)
2 large eggs
1 tsp vanilla extract
2 cups grated carrots (about 3 medium carrots)
1/2 cup crushed pineapple, drained (120 ml)

Optional Add-Ins:

1/2 cup chopped walnuts or pecans (50 g)
1/2 cup raisins (75 g)
Cream cheese frosting for topping (totally optional but highly recommended!)

Kitchen Tools You’ll Need

Let’s be honest, no one wants to run around grabbing random things mid-bake. Here’s your toolkit:

Muffin tin (12 cups)
Paper muffin liners or non-stick spray
Large mixing bowls
Measuring cups and spoons
Whisk or electric mixer
Spatula
Grater for the carrots
Cooling rack

Prep Time and Servings

Prep time: 20 minutes
Cook time: 20-25 minutes
Total time: 45 minutes
Servings: 12 muffins

How to Make Carrot Cake Muffins

Here’s the fun part. I’ll walk you through each step in a way that even my friend who burns toast can follow.

Step 1: Preheat and Prep

Preheat your oven to 350 F (175 C). Line your muffin tin with paper liners or grease it lightly. This is crucial because nobody likes muffin bottoms sticking to the pan.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Trust me, mixing the spices with the flour first ensures every bite is flavorful.

Step 3: Mix Wet Ingredients

In another bowl, whisk together melted butter, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Add grated carrots and pineapple, mixing until just combined. I love sneaking a taste here; FYI, it’s okay to lick the spatula.

Step 4: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir gently until combined. Do not overmix or your muffins will be tough. Fold in nuts and raisins if using.

Step 5: Fill the Muffin Cups

Divide the batter evenly among the 12 muffin cups. Fill each about 3/4 full. This allows room for a perfect dome without muffin overflow disasters.

Step 6: Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them around 20 minutes. Nobody wants burnt muffins.

Step 7: Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. These are amazing warm, but if you’re patient, cold muffins with cream cheese frosting? Next-level.

Tips for Best Results

Even if this recipe is forgiving, a few pro tips go a long way:

Grate carrots finely – chunky carrots can make the muffins dense.
Drain the pineapple well – excess liquid can mess with the texture.
Mix gently – overmixing kills muffin fluffiness.
Add nuts last – folding them in at the end prevents them from sinking.
Store properly – these muffins last 3-4 days in an airtight container. Freeze extras if you want to be a hero later.

Nutrition Info (Approximate per Muffin)

For those who are curious or need the numbers for meal prep:

Calories: 280 kcal
Fat: 13 g
Saturated Fat: 4 g
Carbohydrates: 37 g
Sugar: 22 g
Protein: 3 g
Fiber: 2 g

Why You’ll Love These Muffins

Seriously, why do we even bother with boring muffins when these exist? Here’s what makes them so special:

Moist and tender – the pineapple keeps them soft without being soggy.
Perfect spice balance – cinnamon, nutmeg, and ginger bring warmth without overpowering.
Crunchy and sweet contrast – nuts and raisins add texture you didn’t know you needed.
Versatile – breakfast, snack, lunchbox treat, or dessert. These muffins do it all.

Ever had a muffin that’s dry and sad? Yeah, these are the opposite of that.

Personal Anecdote

I first made these muffins on a lazy Sunday morning. My roommate walked in, sniffed the air, and practically begged for one. By the time I finished brewing coffee, half the batch was gone. Moral of the story? Bake more than you think you need.

Optional Toppings and Variations

Want to jazz these muffins up? Here’s some fun stuff:

Cream cheese frosting swirl – classic and irresistible
Shredded coconut – adds tropical flair
Chocolate chips – because chocolate fixes everything
Gluten-free tweak – swap flour for a 1:1 gluten-free blend

Final Thoughts

There you have it, folks, your ultimate carrot cake muffin recipe. Fluffy, spiced, sweet, and versatile. These muffins will disappear faster than you can say “one more bite,” so plan accordingly.

If you try this recipe, I’d love to hear how it went. Did you add chocolate chips? Nuts? Did you end up eating three at once? Leave your feedback in the comment section below 🙂 Sharing your experience helps everyone in our muffin-loving community.

Now go on, fire up that oven, and let the aroma of fresh carrot cake muffins fill your kitchen. Trust me, your taste buds will thank you! 😋

Carrot Cake Muffins

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

These carrot cake muffins are soft, moist, and perfectly spiced, with tender shreds of carrot and bursts of pineapple in every bite. Crunchy walnuts and sweet raisins add a playful texture that keeps you reaching for another. Irresistibly fragrant and utterly tempting, they’re the kind of treat you’ll want warm with a swipe of cream cheese frosting—pure muffin bliss in every bite.