Carrot cake muffins are the perfect way to enjoy the rich, spiced flavors of carrot cake in a convenient, portable treat. These muffins are moist, fluffy, and packed with the goodness of grated carrots, crunchy walnuts, and sweet raisins.
Jump to RecipeThey’re ideal for breakfast, brunch, or as a delightful snack. The combination of warm spices and natural sweetness makes them an irresistible choice for any occasion.
Why Carrot Cake Muffins?
Making carrot cake muffins is a breeze, and they’re a great alternative to traditional cakes. They bake faster, are easier to serve, and are portion-controlled for minimal mess. Whether you’re hosting guests or simply craving a homemade treat, these muffins are versatile, easy to make, and incredibly satisfying.
More muffins and cakes to check out on the blog, Mini Egg Muffins, Raspberry cheesecake, and Chocolate chip cherry cheesecake.
PRo tips for the best Carrot Cake Muffins
For the best carrot cake muffins, make sure to use freshly grated carrots for maximum moisture and flavor. Don’t overmix the batter to keep the muffins light and fluffy. Toast the walnuts beforehand for an extra layer of nuttiness and crunch. Finally, let the muffins cool completely before serving to allow their flavors to fully develop.
Ingredients for Carrot Cake
- All-purpose flour: The base for light and fluffy muffins.
- Baking powder & 1 tsp baking soda: Help the muffins rise for the perfect texture.
- Cinnamon & ½ tsp allspice: Provide warm, aromatic spice that enhances the carrot cake flavor.
- Grated carrots: Add moisture, sweetness, and the signature flavor of carrot cake.
- Chopped walnuts: Bring a satisfying crunch and nutty flavor.
- Raisins: Add natural sweetness and texture to the muffins.
- Brown sugar: Provides sweetness and a hint of molasses flavor.
- Vegetable oil: Keeps the muffins moist and tender.
- Eggs: Bind the ingredients and create structure.
- Vanilla extract: Adds depth and enhances the overall flavor.
How to bake Carrot Cake Muffins
Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease it with non-stick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and allspice until evenly combined.
In a separate bowl, mix the grated carrots, chopped walnuts, raisins, brown sugar, vegetable oil, eggs, and vanilla extract until well incorporated.
Gradually pour the wet ingredients into the dry mixture and gently fold them together until just combined.
Avoid overmixing to ensure tender muffins. Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For an extra touch, sprinkle the muffins with chopped walnuts or drizzle with maple syrup before serving.
Baking your Carrot Cake Muffins in Air Fryer
For an air fryer version, line your air fryer basket with silicone muffin cups or parchment paper liners. Preheat the air fryer to 325°F and bake the muffins for 12–15 minutes, checking for doneness with a toothpick. Adjust the time based on the size of your muffins and the power of your air fryer.
Storing leftover Carrot Muffins
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for a warm treat.
Serving Ideas
Serve these muffins as a grab-and-go breakfast or pair them with a dollop of cream cheese frosting for a dessert-like treat. Enjoy with coffee or tea for a cozy snack, or drizzle them with honey or maple syrup for a touch of extra sweetness.
FAQ’s
Can I make these muffins gluten-free? Yes, use a 1:1 gluten-free flour substitute for similar results.
What can I use instead of walnuts? Substitute pecans, almonds, or omit the nuts entirely for a nut-free version.
Can I add other mix-ins? Absolutely! Try shredded coconut, crushed pineapple, or chocolate chips for a fun twist.
Carrot Cake Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp al spice
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1 cup brown sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
- In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
These carrot cake muffins are versatile, delicious, and a must-try for any baking enthusiast. Enjoy!
About the Author
I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!
