Soft, fluffy, perfectly spiced, and full of carrots, these Simple Carrot Muffins are a must-make! They are absolutely delicious served warm with a generous spread of butter!
If you love my moist spiced carrot loaf or fluffy brown butter frosted carrot cake cupcakes, you will love these flavorful carrot breakfast muffins! They are very easy and quick to make which is also a plus.
These muffins would be great to have on hand anytime for a quick addition to breakfasts or snacks. For other yummy recipes to make this Easter, be sure to check out my mini egg cheesecakes made in jars or my quick & easy hot cross scones!
Jump to:
⭐️ Why You Need to Make This Recipe
- Fluffy and soft. Applesauce and shredded carrots make for a pleasant soft texture.
- Full of shredded carrots. 1 ½ cups of shredded carrots bring flavor, moisture, and color to these muffins.
- Flavored with yummy spices. Both ground cinnamon and ginger give these muffins that yummy carrot cake flavor!
🧈 Ingredients
Here are the ingredients needed to make these fluffy carrot muffins.
- Oil - Any neutral-flavored liquid cooking oil works for this recipe. I often use avocado oil but vegetable oil works too!
- Applesauce - Preferably unsweetened unflavored applesauce but in a pinch I think you could use any kind or even plain yogurt instead.
- Spices - Cinnamon and ginger contribute to that carrot cake flavor.
- Add-ins - These muffins are delicious with ½ cup of chopped pecans or walnuts added. Or add raisins if you would like.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Mix together the eggs, brown sugar, oil, vanilla, applesauce, and grated carrots.
Step 2: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
Step 3: Add the dry ingredients to the bowl of the combined wet ingredients.
Step 4: Mix just until no streaks of flour remain. Do not overmix!
Step 5: Distribute the batter evenly between 12 muffin liners in a pan.
Step 6: Bake in a preheated oven for 15-18 minutes or until a tester inserted into the center comes out clean.
Let the baked muffins cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling to avoid them sweating in the muffin pan.
💡 Top Tip
Bake the muffin just until cooked throughout. An easy way to check the doneness is to gently poke the top of a muffin. If the muffin springs back, it is done. If your finger sinks in, bake for a few more minutes before testing again.
❓ Recipe FAQs
Plain yogurt may be used in place of applesauce in this recipe.
Store the baked, completely cooled muffins in an airtight container at room temperature or freeze sealed for up to 2 months. Thaw before serving.
Yes! These carrot muffins are great with chopped pecans or walnuts added. Or even add raisins.
I have not tested these muffins with gluten-free ingredients but you could probably try it out if you have a favorite trusted GF flour blend.
🌸 More Muffin Recipes
Looking for more recipes to add to your Easter menu? Check out these:
If you tried these Spiced Carrot Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Simple Carrot Muffins
Equipment
- 12-count muffin tin(s)
- muffin liners or non-stick spray
- mixing bowl
- measuring cups & spoons
- whisk
Ingredients
- 2 eggs
- ¾ cup brown sugar packed
- 1 teaspoon vanilla extract
- ⅓ cup oil
- ⅓ cup unsweetened applesauce *
- 1 ½ cups grated carrots (about 3 medium carrots)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
Instructions
- Preheat the oven to 350℉. Line a 12-cup muffin tin with parchment paper liners.
- In a medium-sized bowl, whisk together the eggs, brown sugar, vanilla, oil, applesauce, and grated carrots. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add to the wet ingredients and stir just until combined.
- Divide the batter evenly between the 12 prepared muffin cups. Bake in the preheated oven for 15-18 minutes or until a tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
Notes
- Preferably unsweetened unflavored applesauce but in a pinch I think you could use any kind or even plain yogurt instead.
- These muffins are delicious with ½ cup of chopped pecans or walnuts added. Or add raisins if you would like.
T
This is a great dairy-free recipe...unfortunately the measurement for how much ginger to add was not included in the recipe instructions, and I used too much in my guesstimate so the muffins came out way too gingery. Since any additional trial & error is likely to end in more error, it would be much appreciated if you could update the recipe (and I'd be happy to update my review once I've tried the muffins as you intended for them to taste!). Thank you!
Naomi Andres
My apologies for my mistake of forgetting to list the measurement for the ginger! Thank you for bringing this to my attention, I have now added the measurement.
I hope you will try this recipe again and please let me know how it goes! Thank you for visiting my blog and trying my recipe.
Naomi
Mrs. J
I had a visitor coming for tea this morning, and Taryn said these would be perfect to serve. They came out of the oven just as my company arrived and were oh-so-good! I used mini muffin papers, and 12 minutes was perfect for the bake time.
Naomi
That does sound perfect - these muffins would be lovely as minis! Thank you!!
Naomi
Taryn
Made these this afternoon for the second time. They're my favourite muffins right now! (And the parchment paper wrappers are super cute. 😉)
Naomi
That's so great - makes me want to bake these muffins again soon! Thank you for trusting my recipes!!
Naomi
Isabel
Yumm! Will have to make.
Naomi
I hope you enjoy them, Isabel!